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February 2010 Issue
Bacon Pancakes
by Ronda L. Halpin
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I can't take credit for the inspiration for this month's recipe. It was born after I had bacon pancakes at a local breakfast place called the Pancake Cafe. They also make a bacon waffle, which is equally delicious. After having the same thing three times in a row there, I decided that I needed to find a more easily attainable option. And so the recipe was born.

I like using a combination of buttermilk and milk to keep the pancakes from ending up a touch sour. If you opt for really good vanilla extract, that tends to help, too. I adore serving these pancakes with butter and maple syrup. They don't really need anything else, although fresh fruit is always a nice treat in the morning. Otherwise, I'm all for coffee and orange juice and calling it breakfast.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Bacon Pancakes

  • 3-4 slices thick cut bacon
  • 1 cup flour
  • 1 cup buttermilk, cream or milk (or a combination of any or all of the three)
  • 1 egg
  • 2 T. vegetable oil
  • 1 T. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. vanilla extract
  • Pinch salt
Cut the bacon into bite-sized pieces and fry until crisp. Drain on paper towels and set aside. Preheat a griddle to medium-high heat.

Combine the remaining ingredients in a medium bowl and mix until well-combined. Add the crumbled bacon and stir to incorporate.

Spray the hot griddle with cooking spray and pour the batter onto it using a 1/4 cup measuring cup. Cook on one side for 3-5 minutes or until bubbles appear in the surface of the pancakes and the edges turn golden. Flip and cook for an addition 1-2 minutes or until they are done. Transfer to a plate and keep warm. Repeat the cooking process with the remaining batter and serve the pancakes with butter and maple syrup.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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