Bacon and pancakes are two of the most popular items people order when they go out to breakfast in Denver. What could be more delectable than a stack of warm pancakes and a side of bacon? The answer: Bacon Pancakes! We receive many requests for our Bacon Pancake recipe at The Original Pancake House. Read on to learn how to make this decadent breakfast treat at home.
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 8 slices bacon
- Pure maple syrup, (optional)
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use). Finely chop bacon into small bits and mix into existing batter.
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.
From our kitchen to yours, bon appetit!