Bacon pancakes
These bacon pancakes are the ultimate weekend breakfast—soft, fluffy pancakes paired with crispy bacon for the perfect sweet and salty bite. Quick and easy to make with simple pantry ingredients, they’re a guaranteed hit with both kids and adults.
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.
Tried this recipe?Let us know how it was!