These Bacon Chocolate Chip Pancakes will be your new favorite weekend breakfast! Fluffy buttermilk pancakes are studded with bits of maple-infused bacon and melty chocolate chips for the perfect balance of sweet and savory flavors.
Cook bacon using your preferred method. If you haven’t tried it yet, consider baking your bacon! It’s a great way to cook bacon without splattering bacon grease in your kitchen.
Preheat oven to 400° F. Place the bacon on a sheet pan and cover loosely with tin foil. Bake for 15-25 minutes or until desired level of crispiness is attained. Baking time will vary depending on the thickness of the cut of bacon; watch closely towards the end.
After cooking bacon, place it on a plate lined with paper towels to absorb the excess grease. Allow the bacon to cool and then cut into bite size pieces. Kitchen scissors work well for this job!
When the bacon is ready, preheat an electric griddle to 375°F or a non-stick frying pan over medium low heat.
Whisk together the melted butter, eggs, water, buttermilk, and vanilla extract.
Add the bacon pieces and the remaining ingredients. Whisk until combined.
Allow the batter to rest for 3-5 minutes.
Drop batter by spoonfuls onto the preheated griddle/pan. A muffin scoop works well to get even sized pancakes. Gently spread out slightly.
Cook for 3-4 minutes for the first side. Flip and cook for a further 2-3 minutes on the second side.
Makes 15-16 3-inch pancakes.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also transfer your bacon pancakes to a freezer-friendly container and freeze for up to one month. Keep the pancakes separated by parchment paper so that they don’t freeze together, then take out as many or as few as you need.
Reheating: Microwave pancakes in 20-second intervals until they’re warmed through. Alternatively, you can warm up the pancakes in a 350ºF oven for about 10 minutes (or 15 minutes if you’re baking from frozen).