Breakfast Recipes

Bacon Pancakes – Father’s Day – Everyday Food with Sarah Carey

For this recipe, you’ll make a pancake batter from flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter, and an egg. While the first side cooks, top each pancake with a slice of cooked bacon, flip and serve. Voila — you’ve just create an irresistibly delicious breakfast.

Sarah’s Tip of the Day: Rise and shine! Want to know how to take a nearly perfect breakfast treat and turn it into an even better one? My answer: with bacon. A single strip will completely transform your pancakes into something your family will really flip for.

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Prep Time: 30 minutes
Total Time: 30 minutes
Makes 8

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).

Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. 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, bacon side up, 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.

Cook’s Note:
Refrigerate leftover bacon fat; use it to roast vegetables, cook greens, and flavor dressings.


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Nutritional Info: per serv (makes 4): 310 cal; 13 g fat; 12 g protein; 34 g carb; 1 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Bacon Pancakes – Everyday Food with Sarah Carey

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