There’s something about a slow weekend morning that just feels a bit special—no rushing, no alarms, just good food and a bit of time to enjoy it. And these bacon pancakes have quickly become a favourite in our house.
I have to say… WOW. They are so good.
If you’re up for trying something a little different, you really need to give these a go. That sweet and salty combination is just the best—soft, fluffy pancakes with crispy bacon tucked in… they’re fun to make and even better to eat. They went down an absolute treat here. My two loved them so much they’ve asked for them the last two weekends in a row, which says it all really.
The best part is how simple they are. You only need a handful of ingredients, most of which you probably already have sitting in the cupboards, so they’re perfect for those easy weekend breakfasts when you want something a bit special without too much effort.
Why not set up a breakfast station?
If I have a bit of extra time, I love turning it into more of a breakfast spread. I’ll put together a little “breakfast station” with chopped fruit, some yogurt, my healthy chia jam, and a sprinkle of granola dust for topping. Or if you want to keep it savoury, add grilled cheery tomatoes and sautéed spinach. It makes the whole thing feel a bit more relaxed and enjoyable—everyone can build their own plate just how they like it.
For me, it’s not just about the food—it’s about slowing down. I really try to take at least one slow morning a month, where we can just be at home, cooking, chatting, and enjoying time together. And recipes like this are perfect for that.
These bacon pancakes are the kind of breakfast that feels like a treat, but couldn’t be easier to make—and I’ve a feeling they might become a regular in your house too.
Why You’ll Love These Bacon pancakes
- The perfect sweet and salty combo—fluffy pancakes with crispy bacon
- Made with simple ingredients you likely already have at home
- Quick, easy, and ideal for relaxed weekend mornings
- A guaranteed hit with kids (and grown-ups too!)
- Fun to make and even better to eat
I’d love to hear from you—drop a comment below with your favourite weekend breakfast recipes!
If you’re looking for more inspiration, here’s another post with 3 of my favourite weekend breakfast recipes you might enjoy.
And don’t forget to tag @littleloucooks with all your delicious bakes—I love seeing what you’re making!
Bacon pancakes
Equipment
Ingredients
- 1 pack streaky bacon – 12 pack – smoked or unsmoked
- For the pancake batter:
- 250 g self raising flour
- 2 tbsp sugar
- 1 flat tsp bicarbonate of soda
- 270 ml milk – a little more if needed
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp vinegar or lemon juice
- 2 tbsp
- Serve with icing sugar & maple syrup
Instructions
- Preheat the oven 180ºc fan. Line 1 or 2 trays with non-stick parchment paper. Place the streaky bacon on the tray. Cook for 15-20 minutes until just crispy. Leave to cool completely. Once cooled, place in the fridge for 5 minutes – this makes it easier to dip.
- Make the batter. Measure the flour, sugar, bicarb of soda into a bowl and mix. To a jug add the milk, egg, vanilla and vinegar whisk well, pour into the flour, mix, a few lumps are fine and finally stir through the melted butter.
- Pour the batter into a deep glass or cup if you have one suitable.
- Warm a frying pan on a medium heat, lightly coat with oil. Dip 1 bacon piece in the batter to fully coat and place on the pan. Do 3-4 at a time if possible. Cook for 2-3 minutes then flip to cook the other side. Keep warm. Repeat.
- There may be more batter than needed, just cook off the extra as plain pancakes.
