Bacon and Egg Pancakes Recipe – American Special
Bacon and Egg Pancakes offer a delightful twist on traditional breakfast fare by merging the savory richness of bacon and eggs with the comforting fluffiness of pancakes. This hearty dish provides a flavorful, satisfying start to the day, combining crispy bacon and tender eggs within a pancake batter for a unique, savory breakfast experience. Ideal for a filling morning meal, it’s perfect for those who enjoy a hearty, protein-packed start to their day.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Bacon and Egg Pancakes Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheese (optional)
How to make Bacon and Egg Pancakes:
Cook Bacon: Cook bacon in a skillet until crispy. Drain on paper towels, then crumble into small pieces.
Prepare Pancake Batter:
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, combine milk, egg, and melted butter.
Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if the batter is a bit lumpy.
Add Bacon: Gently fold the crumbled bacon (and cheese if using) into the batter.
Heat Skillet: Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Serve: Keep pancakes warm in a low oven or covered with a towel while you cook the remaining pancakes. Serve warm with your favorite toppings like syrup or a dollop of sour cream.
