Description

This Bacon Pancakes recipe combines crispy bacon pieces within fluffy, tender pancakes for a delicious sweet and savory breakfast treat. The batter is enriched with vanilla and almond extracts for subtle nutty flavor, and the whipped egg whites make the pancakes remarkably light. Cooked on a griddle until golden brown and bubbly, these pancakes are kept warm in the oven and perfect served with butter, maple syrup, fresh fruit, or your favorite toppings.

Ingredients

Scale

Bacon

1 pound thin-cut bacon (454 grams)

Dry Ingredients

4 cups all-purpose flour (480 grams)
4 teaspoons baking powder (16 grams)
¾ cup granulated sugar (150 grams)
1 teaspoon kosher salt (3 grams)

Wet Ingredients

6 large eggs, separated (300 grams)
3 cups whole milk (681 grams)
12 tablespoons unsalted butter, melted (170 grams, 1½ sticks)
¾ teaspoon pure vanilla extract (3 grams)
¼ teaspoon almond extract (1 gram)

For Cooking and Serving

2 tablespoons unsalted butter, for cooking (28 grams, ¼ stick)
Salted butter (for serving)
Powdered sugar (optional, for serving)
Cinnamon-sugar (optional, for serving)
Maple syrup (for serving)
Jam or jelly (optional, for serving)
Fresh fruit (optional, for serving)
Maple butter (optional, for serving)

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Instructions

Preheat and Prepare: Preheat your oven to 200°F and place a cooling rack on a baking sheet. This setup will keep your cooked pancakes warm while you finish cooking the rest.
Cook Bacon: Cut the bacon into thin ⅛-inch pieces. Fry the bacon pieces in a skillet until they become crisp or achieve your preferred doneness. Transfer the cooked bacon onto a paper towel-lined plate to drain excess grease, then set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt. Set this dry mixture aside.
Whip Egg Whites: Use a stand mixer with the whisk attachment to beat the egg whites until stiff peaks form. Carefully transfer the whipped egg whites to a separate large bowl and keep them ready.
Combine Wet Ingredients: In the same mixing bowl (cleaned), beat together the egg yolks, whole milk, melted butter, vanilla extract, and almond extract until fully combined, about 2 minutes.

Mix Batter: Add the dry flour mixture to the wet egg yolk mixture and stir gently until the flour is just moistened; the batter should still be lumpy.
Fold in Egg Whites: Gently fold half of the beaten egg whites into the batter, then fold in the remaining half. Do not mix overly; leave some egg white texture in the batter for lightness.
Heat Griddle and Cook Pancakes: Heat a griddle over medium heat and add 1 tablespoon of butter. Pour 2 tablespoons of batter per pancake onto the griddle, making four pancakes at a time. Immediately sprinkle cooked bacon pieces evenly over the pancakes.
Cook Until Bubbly and Flip: Cook the pancakes for about 2 minutes until bubbles form on top and the underside is golden brown. Flip the pancakes carefully, then cook for an additional 1-2 minutes until fully cooked through.
Keep Warm: Transfer the cooked pancakes to the prepared cooling rack on the baking sheet in the oven to keep warm.
Repeat Cooking: Continue cooking the remaining batter in batches, adding more butter to the griddle as needed.
Serve: Serve the warm bacon pancakes with your choice of toppings such as salted butter, maple syrup, powdered sugar, cinnamon-sugar, jam, fresh fruit, or maple butter.

Notes

Cut bacon into small pieces to ensure even distribution throughout the pancakes.
Gently folding in the egg whites is crucial to keep the pancakes fluffy.
Do not flip the pancakes until bubbles form on top to avoid breaking them apart.
Keeping pancakes warm in the oven helps maintain texture and temperature before serving.
Feel free to customize toppings based on your preference including savory or sweet options.