Nothing is better than the classic duo of salty bacon and fresh pancakes. These bacon pancakes, topped with toasty brown butter, are a modern pairing you just have to taste to believe.

Syrup dripping off of pancakes on a fork

Crisp, salty bacon and fluffy pancakes are an iconic breakfast pairing. This recipe offers a modern comfort food twist on bacon and pancakes by adding bacon right to the pancake batter and then finishing the dish with more bacon and brown butter. 

If you’ve never made brown butter, it’s easy! All you have to do is add your butter to a hot pan and let it brown (click the link to learn more about how to brown butter). It’s ready when it has a nutty smell…and you guessed it…when it’s brown. Once your butter is brown you can add crispy pieces of chopped bacon and then spoon your butter over your bacon pancakes. One taste and you’ll agree it’s a savory-sweet comfort food combination that feels classic yet updated.

About these bacon pancakes

Bacon pancakes are salty and sweet and incorporate the best of sweet and savory into each and every bite. 

The fresh garlic and parsley make these pancakes flavorful and fragrant, while the bacon brown butter and a bit of honey or maple syrup on top really ties this whole dish together. 

If you’re looking for a healthier option, you can use turkey bacon or you can reduce the total amount of bacon in this dish. As long as you cook your bacon until it’s crisp, it’s sure to be delicious.

Just when you thought it was impossible to make bacon and pancakes any better, you’ve found a way to step it up. Bacon and pancakes are here to stay, and everybody’s here for it!

Brown butter being poured on a tall stack of pancakes.

What you need

Bacon, of course! And more bacon…

  • Dry ingredients: flour, sea salt, fresh parsley, minced garlic, cooked chopped bacon
  • Wet ingredients: egg whites, milk, olive oil, butter
  • Toppings: More bacon, brown butter, honey or syrup. The combination of the salty bacon and sweet honey or syrup is out of this world, especially in tandem with the nuttiness of brown butter.
Overhead view of uncooked ingredients.

How to make savory bacon pancakes

In a large bowl, combine flour, milk and salt until smooth.

Milk being poured into dry ingredients.

In another bowl, use electric beaters to whisk white eggs until soft peaks form. Gently fold the egg whites into the flour mixture.

Egg whites being whipped.

Add in the parsley, garlic, oil and bacon. Mix together but don’t overmix.

Uncooked pancake batter.

Heat a large nonstick skillet over high heat. Melt butter. Pour ¼ cup batter to make one pancake and cook until bubbles appear on the surface. Flip pancake and cook on the other side until nicely golden. Repeat with remaining batter until none is left. You will make about 11 pancakes.

Cooked pancakes on a black frying pan.

Serve with more bacon, brown butter and honey.

Pancakes topped with bacon.

How to make this recipe your own

  • Make these pancakes cheesy by adding parmesan or grated cheddar into the batter.
  • If you’re looking for a really savory dish, you can top these pancakes with salsa or hot sauce. Or, try goat cheese and chopped chives, similar to these savory waffles with goat cheese.
  • Planning to cook a whole pound of bacon so you can have leftovers or bacon on the side? It’s super easy to cook bacon in the oven! Line a rimmed sheet pan with parchment paper or foil (a lot of parchment paper or foil if you want an easy clean-up) and lay your bacon out across your sheet pan. Bake at 400 degrees for about 12-18 minutes (depending on your oven and how thick your bacon is) and then transfer the cooked bacon to paper towel to cool. Let the bacon grease return to room temperature for the easiest bacon cooking and clean up of your life!
  • These bacon pancakes can easily be the star dish or a brunch side dish. To serve them as a side or as part of a “small plates” meal, just make them a little smaller. These pancakes are the perfect companion to scrambled eggs or an easy egg bake.

Storage Suggestions

Pancakes can be kept in an airtight container for 2 days in the fridge. To freeze, wrap pancakes by using parchment paper in between. You can store them in your freezer for up to 1 month, but they’re best fresh!

FAQs

Can I make the pancakes dairy free?

Yes, you can swap milk with water or a non-dairy milk. The edges might turn out crispier. Use vegetable oil instead of butter or dairy-free butter to grease the pan.

Can I make it without bacon for a vegetarian guest?

If you would like to make this recipe vegetarian, try using smoked gouda or smoked cheddar in the batter to add smokiness. You could also add 1/2 teaspoon smoked paprika.

Syrup being poured on stack of bacon pancakes.

More savory breakfast recipes

Tall stack of pancakes topped with bacon.

Get the Recipe: Bacon Pancakes

Nothing is better than the classic duo of salty bacon and fresh pancakes. These bacon pancakes, topped with toasty brown butter, are a modern pairing you just have to taste to believe.
5 from 1 vote

Ingredients

  • 2 cups all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon sea salt
  • 2 egg whites
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon olive oil
  • 1/4 pound bacon cooked until crisp and chopped (more for topping
  • 1 tablespoon butter more or less as needed
  • Toppings: Additional crispy bacon brown butter, honey

Instructions

  • In a large bowl, combine flour, milk and salt until smooth.
  • In another bowl, use electric beaters to whisk white eggs until soft peaks form. Gently fold the egg whites into the flour mixture. Add in the parsley, garlic, oil and bacon. Mix together but don’t overmix.
  • Heat a large nonstick skillet over high heat. Melt butter. Pour ¼ cup batter to make one pancake and cook until bubbles appear on the surface. Flip pancake and cook on the other side until nicely golden. Repeat with remaining batter until none is left. You will make about 11 pancakes.
  • Serve with more bacon, brown butter and honey.

Notes

  • Nutrition information does not include topppings
  • You can swap 1 tablespoon olive oil to 1 tablespoon melted bacon grease if you want more bacon flavor.
  • Make it cheesy by adding 1/4 to 1/2 cup parmesan or grated cheddar in the batter.
Serving: 2pancakes, Calories: 510kcal, Carbohydrates: 44g, Protein: 10g, Fat: 32g, Saturated Fat: 12g, Cholesterol: 33mg, Sodium: 598mg, Potassium: 237mg, Fiber: 1g, Sugar: 6g, Vitamin A: 359IU, Vitamin C: 1mg, Calcium: 145mg, Iron: 2mg