Skip the forks and use your fingers for the ultimate family-friendly recipe for Bacon Pancake Dippers. Crispy bacon wrapped in fluffy pancakes creates the perfect sweet and savory breakfast combo. Easy to make and freezer-friendly for busy mornings!
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It doesn’t get much more classic than the good ol’ breakfast combo of pancakes and bacon. But what happens if these two icons join forces? You get the ultimate mashup: Bacon Pancake Dippers. What’s better than crispy bacon wrapped in a fluffy pancake? Nothing, I’d say!
As a child, I would always dip my bacon in syrup, which is likely the flavor pairing that kickstarted my love for all things sweet and salty. But something magical happens when a crispy piece of bacon gets a warm hug from a pillowy soft pancake…
A flavor and texture explosion takes place.
When creating this recipe, I tested several approaches to outlining and covering a strip of bacon with pancake batter. My biggest concern was that the batter could possibly soften the bacon, which means we’d lose our crispiness factor. Not an option!
So the real trick to ensuring your bacon remains crunchy and your pancakes cook all the way through is to spoon the pancake batter around and then directly on top of the bacon. Let’s get cooking!
Making these bacon pancakes is as easy as whipping up a classic batch—just with a bacon-y twist! We’ll be using my go-to sour cream pancake recipe for the batter. Here’s how to make them:
- Cook the bacon. I’m Team Crispy, but feel free to cook it to your preferred crispiness—whether that’s slightly chewy or extra crispy.
- Make the pancake batter. Use a large bowl to whisk together the dry ingredients. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients atop the dry ingredients and stir just until combined. The batter should be a little lumpy; that’s the secret to light and fluffy pancakes!
- Add bacon to a heated griddle. Warm up your skillet or griddle over medium heat and grease it lightly with butter. Arrange several slices of the cooked bacon on the griddle, spacing them a few inches apart.
- Spoon the pancake batter around and on top of each bacon slice.
- Cook and flip once. Allow each pancake dipper to cook until bubbles form only around the edges, then flip it once and let it continue cooking until it is puffed and no longer doughy.
- Enjoy. Stack ‘em high, and don’t forget the homemade butter and warm maple syrup for dipping!
Pro Tip: If you’re feeding a crowd of tiny taste-testers, feel free to do half-size portions by either slicing the bacon prior to cooking it or just breaking each slice of bacon in half before surrounding it with batter.
Toppings & Serving Suggestions
Want to take your sweet and savory pancakes to the next level? Drizzle them with fresh strawberry syrup, top with whipped cream or even a sprinkle of powdered sugar. For a well-rounded breakfast, pair these bacon-filled pancakes with my breakfast egg muffins or a protein-packed smoothie (my kids love these!). Need more ideas? Check out my roundup of quick and easy breakfast recipes for inspiration!
- Storing: Store any leftover bacon pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for 15-20 seconds, or pop them in a toaster for a crispier finish.
- Freezing: The great news is that bacon pancake dippers freeze like a breeze. So whip up a big batch then let any leftovers cool completely before wrapping them securely in plastic wrap, sealing them in a plastic bag and popping them in the freezer.
- Reheating: When the morning breakfast rush hits, pop one or a dozen into the microwave for 30 seconds or until it’s warmed through, then let the dipping begin!
Sweet, salty, fluffy, and crispy—this bacon pancakes recipe is a total breakfast game changer! I’d love to hear how yours turned out, so please drop a ⭐️ rating and share your thoughts in the comments below (including any toppings you tried!).
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup milk of choice
- 1/2 cup sour cream
- 1 large egg
- 2 Tablespoons unsalted butter, melted, plus more for cooking
- 12 slices bacon, cooked
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate medium bowl, whisk together the milk, sour cream, egg and melted butter.
- Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy.)
- Grease a griddle or grill pan with butter.
- Arrange several slices of the cooked bacon on the griddle, spacing them at least 3 inches apart.
- Spoon the pancake batter around and on top of the bacon. Allow the pancake to cook until bubbles form across the outside edges. Flip the pancakes once and continue cooking until they are cooked through.
- Repeat the cooking process with the remaining pieces of bacon and pancake batter.
- Serve the pancakes warm with maple syrup for dipping.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This looks good.
Does the bacon really cook all the way through?
Will it get nice and crispy?
Absolutely!
Can these be frozen?
Absolutely, Michelle! To freeze: Let the Bacon Pancake Dippers cool completely before wrapping them securely in plastic wrap, sealing them in a plastic bag and popping them in the freezer. When ready to eat, pop one or a dozen into the microwave for 30 seconds or until warmed through, then let the dipping begin!
Does this recipe work with gluten-free flour?
Hi Pietra! I haven’t tried that so I can’t say with certainty what the results would be but my initial thought is that it *should* work, especially if you use something like Cup4Cup. :)
I love making these for my husband and myself on the weekend! It’s so easy and yummy!
I’m so thrilled you and your husband have been enjoying the recipe!
I’ve made these several times now. The kids love them! The pancake batter is great on it’s own and has become my go-to base for chocolate chip pancakes on Saturday. The kids wanted something different so we experimented with “chunky monkey” pancakes and mixed the crumbled bacon, bananas, pecans, and chocolate chips in the batter. They were fun.
YES!! Love your chunky monkey idea, Casie! I’m so thrilled you’ve been enjoying the recipe. :)