These bacon pancakes with maple syrup are the ultimate bacon lovers’ breakfast! Fluffy maple pancakes are baked with a surprise layer of crispy bacon inside, for a sweet and savory treat you’ll love.
We promise your family and guests will swoon when you bring out these maple and bacon flapjacks! Be sure to read our tips below for making perfect pancakes.
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If you’re a pancake lover, you’ll also love my friend Sheila’s luscious Lemon Ricotta Pancakes and my friend Kathleen’s Harvest Grain and Nut Pancakes (IHOP copycat recipe). SO many tasty flavors!
Why You’ll Go Hog Wild for This Recipe
These fluffy pancakes are lightly sweetened, with the delicious crunch of bacon in every bite. They’re the ultimate griddle cakes for your favorite bacon lover!
Sweet maple syrup and savory bacon just naturally go together* like salt and pepper, Homer and Marge, or Bennifer. Your taste buds will LOVE the flavor of these flapjacks!
This recipe makes about 14 five-inch pancakes — enough to feed plenty of happy people! Scroll down for serving suggestions to make the perfect breakfast.
Ingredients and Substitutions
Shown from the top, here’s what you’ll need to make these tasty flapjacks. (Be sure to scroll down to the printable recipe card for complete measurements and directions.)
All-Purpose Flour – I used King Arthur’s unbleached all-purpose flour for this recipe. Feel free to use your favorite kind of all purpose flour.
Milk – Whole milk or 2% milk will work best in this recipe.
Salt – Fine table salt or sea salt will dissolve best in the batter.
Eggs – Use large eggs, and set them out on the counter one hour before making the batter to take the chill off.
Baking Powder and Baking Soda – These leaveners are the secret to fluffy pancakes. Check the expiration date and make sure your baking powder and baking soda are fresh for the best results.
Maple Syrup – Use pure maple syrup for this recipe. You can use Golden, Amber, Dark, or Very Dark syrup. The darker the syrup, the stronger the maple flavor will be.
Butter – Some pancake recipes call for oil, but using real butter adds rich flavor and moistness. You can use salted or unsalted butter, depending on your preference.
Maple Extract – Just 1/2 teaspoon added to the batter will enhance the maple flavor in these pancakes. If you don’t have maple extract, you can substitute 1 teaspoon vanilla. The maple flavor will not be pronounced, but the pancakes will still be tasty!
Granulated Sugar – Just 2 tablespoons add a little bit of sweetness that compliments the savory bacon.
A pound of regular sliced bacon – You can use smoked bacon, unsmoked, cured, uncured, or whatever you like. Just be sure it’s regular sliced bacon and not thick sliced, as the thicker bacon bits aren’t crispy enough for this recipe.
You’ll also need nonstick cooking spray for the pan.
Cooking Equipment Needed
Here’s what you’ll need to prepare these pancakes with bacon and maple syrup:
- Large skillet
- Slotted spoon
- Double layer of paper towels on a large plate
- Large mixing bowl
- Medium saucepan
- Mixing spoon
- 1/4 cup measure
- Electric griddle, large nonstick frying pan, or well seasoned cast iron skillet
- Sharp edged spatula – for flipping the pancakes
Step by Step Tutorial
Here’s how to make maple pancakes — with a decadent layer of crispy bacon inside!
STEP ONE: Cook the chopped bacon in a large skillet over medium heat. (Here’s our favorite frying pan for cooking bacon.)
Pro tip: It’s easier to cut bacon in nice even squares when it’s very cold, so plan on chopping it right after you take it out of the refrigerator.
When the bacon is browned and crispy, use a slotted spoon to transfer it to a double layer of paper towels to drain.
STEP TWO: Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
STEP THREE: Pour the milk in a medium saucepan and add the butter, maple syrup and maple extract. Heat over medium, just until the butter melts, whisking occasionally. Remove from heat and cool to room temperature.
STEP FOUR: Beat the eggs in a medium bowl with a whisk. Slowly add the cooled milk mixture and whisk until combined.
STEP FIVE: Make a well in the flour mixture. Add the milk mixture and stir just until moistened.
The batter will probably have some small lumps, which will disappear during cooking. For the lightest, fluffiest pancakes, resist the urge to overmix for a smooth batter. Here’s how mine looked:
Let the batter rest for 5 minutes to develop the leavening action of the baking powder.
STEP SIX: Heat your electric griddle to 375 degrees, or heat a skillet or nonstick large frying pan over medium heat on the stove. Spray with nonstick cooking spray.
STEP SEVEN: Using a 1/4 cup measure, pour the batter on the hot griddle and spread in a circle.
STEP EIGHT: Cook until bubbles form on top and the underside is light brown. Sprinkle cooked bacon pieces evenly over the pancake and gently pat it in place with your fingertips.
STEP NINE: Use a spatula to turn the pancake over. Continue cooking until the bottom of the pancake is lightly browned, 1 to 2 more minutes. Use the spatula to transfer to individual plates.
Pro tip: If you’re not going to serve the pancakes immediately, transfer them to a baking pan topped with parchment paper. You can keep the pancakes warm in an oven set on “Warm” or about 170 degrees F.
STEP TEN: Serve the pancakes warm with butter and real maple syrup, and sprinkle with some of the bacon bits. See additional serving suggestions below!
How to Store and Reheat Leftovers
Store any leftover pancakes tightly wrapped in the refrigerator for up to 2 days.
To reheat pancakes, heat a large skillet over medium heat. Arrange the pancakes bacon-side down and cook for 2-3 minutes. Flip over and cook the other side for 60 to 90 seconds, until hot. Transfer to a plate and enjoy.
Freezing Maple Bacon Pancakes
We like to freeze leftover pancakes separated by sheets of parchment paper in zip-top freezer bags or an airtight container. Then they’re easy to reheat on busy mornings.
Make sure the pancakes are completely cooled to room temperature before freezing, which will result in fewer ice crystals. Follow reheating instructions above.
What to Serve with Pancakes
The pancakes can be topped with:
- A drizzle of maple syrup. We also love Lyle’s Golden Syrup.
- A pat of softened butter.
- A dollop of whipped cream.
- A sprinkle of powdered sugar or cinnamon sugar.
They can be served with:
- Fresh cut fruit or berries.
- Crispy hash browns.
- Scrambled or fried eggs.
- Breakfast sausage.
These pancakes are also a perfect addition to our breakfast charcuterie board with bacon.
12 Tips for How to Make Perfect Pancakes
Want to know the secret to making good pancakes? Just follow these pro cooking tips:
- Let your eggs come to room temperature for about an hour before adding to the batter. Cold eggs could cause the melted butter to seize and not blend in the batter properly.
- Measure the ingredients properly. Use the spoon and level method to accurately measure the flour.
- Use fresh baking powder. This will help insure that the batter rises properly so that your pancakes cook up light and fluffy.
- Let the milk mixture cool to room temperature before adding to the beaten eggs. This will avoid cooking or curdling the eggs.
- Don’t overmix the batter. Stir the ingredients gently, just until the flour is moistened. Mixing the batter too much develops the gluten in the flour, which will make the pancakes tough and dense.
- Let the batter rest for a few minutes before cooking the pancakes. This will give the baking powder time to activate and let the gluten in the batter relax.
- Use an electric griddle with a temperature control for the most evenly cooked pancakes. A stovetop griddle, large non-stick pan or cast iron skillet will also work nicely.
- Lightly grease the pan to prevent sticking. We like a light coating of nonstick cooking spray.
- Heat the pan to the correct temperature. Heat an electric griddle to 375 degrees F. If using a stovetop skillet or griddle, heat over medium for a couple of minutes. If a couple drops of water sprinkled on the surface sizzle and evaporate, the pan is ready.
- Use the proper amount of batter. A 1/4 cup measuring cup is perfect for making 5-inch pancakes.
- Don’t flip the pancakes too soon. Wait until they have little holes on top from burst bubbles. The edges and undersides of the pancakes should be golden brown.
- Flip pancakes like a pro. Use a wide, thin spatula and gently slide it all the way under the pancake. Then use just your wrist to flip pancakes. Try this trick and you’ll discover that you have much more control using your wrist muscles rather than your whole arm.
How to Make Pancakes Perfectly Round?
After pouring the batter on the griddle, use the back of a spoon to quickly swirl the batter in a circle. Make sure the pancakes have plenty of room to spread out so they aren’t crowded.
Instead of pouring the batter with a measuring cup, you can also use a 1/4 cup ice cream scoop for a little more control.
If you’re serious about pancake making, you can get a professional batter dispenser that will evenly release the batter using a squeeze handle and shut off valve.
If you enjoy this recipe, we’d be thrilled if you clicked on the stars ⭐️⭐️⭐️⭐️⭐️ below and left a rating! We love reading your comments, too!
Here’s the full, printable recipe:
Maple Pancakes with Bacon
- Large skillet
- Measuring cup 1/4 cup
- heatproof spatula
- 1 pound regular sliced bacon, chopped in 1/2 inch pieces
- 2 1/2 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups milk
- 1/4 cup butter, plus extra for topping (optional)
- 2 tablespoons maple syrup, plus extra for drizzling
- 1/2 teaspoon maple extract
- 2 large eggs
- In a large skillet over medium heat, cook the chopped bacon until golden brown and crispy. Use a slotted spoon to transfer it to a double layer of paper towels to drain.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.
- Pour the milk in a medium saucepan and add the butter, maple syrup and maple extract. Heat over medium, just until the butter melts, whisking occasionally. Remove from heat and cool to room temperature.
- Beat the eggs in a medium bowl with a whisk. Slowly add the milk mixture and whisk until combined.
- Make a well in the flour mixture. Add the milk mixture and stir just until moistened. (Do not overmix.) Let the batter rest for 5 minutes to develop the leavening action of the baking powder.
- Heat an electric griddle to 375 degrees, or heat a skillet or nonstick frying pan over medium heat on the stove. Spray with nonstick cooking spray.
- Using a 1/4 cup measure, pour the batter on the hot griddle and spread in a 5-inch circle.
- Cook until bubbles form on top and the underside is light brown. Sprinkle about 1 tablespoon of the cooked bacon pieces evenly over the pancake and gently pat in place with your fingertips. Use a spatula to turn the pancake over.
- Continue cooking until the bottom of the pancake is lightly browned, 1 to 2 more minutes.
- Serve the pancakes warm, and top with additional cooked bacon bits, butter and maple syrup if you like. Makes 12-14 pancakes.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes!
Got questions? Just ask by dropping a comment below! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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