Bacon pancakes are light and fluffy pancakes cooked with a strip of crispy, salty, smoky bacon right inside. They're a mouthwatering combination of salty and sweet that will become an instant favorite!
2tablespoonsbutter,melted and cooled to room temperature
1egg,at room temperature
1teaspoonpure vanilla extract
5-6slicescooked bacon
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Instructions
Whisk the flour, baking powder, and salt together in a small bowl and set aside.
In a separate large bowl, whisk together the milk, sugar, butter, egg and vanilla until completely combined. Gradually stir in the dry ingredients until just combined (do not overmix, lumps are okay).
Cover the bowl and let it sit for 10 minutes; then stir 3-4 more times just until some of the flour pockets on the top are gone.
Heat a large skillet over medium heat, spray lightly with non-stick spray or add a thin slice of butter to the pan.
Set one of the slices of bacon in the center of the pan then pour ¼ -⅓ cup of the batter around the bacon to cover it.
Let it cook until the air bubbles that pop at the top of the pancake leave a small hole, about 2 minutes.
Flip the pancake over and let it cook again on the other side for about 2 minutes.
Repeat the process with the remaining bacon and batter, then serve with syrup if desired.
Notes
Store leftovers in an airtight container in the fridge for up to five days.
Reheat in a 350ºF oven for 5 minutes or until heated through. You could also reheat them on a griddle or even in the air fryer (try 350ºF, should only take a minute or two!). In a pinch, the microwave will work to reheat these, but they won't be as crisp.