Bacon pancakes combine two breakfast favorites in a perfect bite to start the day!

Fluffy homemade pancakes combined with crisp smoky bacon (topped with maple syrup of course) is pretty much the best breakfast combo. Sweet, salty, and delicious.

pile of Bacon Pancakes with syrup and bacon on top

Our Fave Bacon Pancakes

  • We love this shortcut recipe because biscuit mix makes it quick.
  • No bisquick? Add bacon to our favorite from scratch pancake recipe.
  • These sweet-salty pancakes are great made ahead of time. Reheat in the microwave or even toast pancakes in the toaster.
  • Cook bacon pancakes in thick strips and they become fun dippers for maple syrup!

Ingredients for Bacon Pancakes

Ingredients for Bacon Pancakes

BATTER: Bisquick makes baking a cinch and the only addition here is extra eggs, milk, and baking powder for super fluffy pancakes.

If you have a fave homemade pancake batter (or pancake mix) you can use that too.

MIX-INS: Bacon is added to this recipe, but finely crumbled sausage can be used (look for ground breakfast sage seasoned sausage for a savory pancake).

PRO TIP: No time to fry bacon? Use pre-made bacon bits.

How to Make Bacon Pancakes

Why not have an all-in-one breakfast by mixing in some delicious crumbly bacon?

  1. Cook, cool, & chop bacon.
  2. Prepare pancake batter & fold in the chopped bacon.
  3. Pour batter into preheated pan & flip when the tops start to bubble.

pancake batter in a bowl with bacon for Bacon Pancakes

Toppings for Pancakes

Sweet or savory, pancakes taste best with toppings! Besides butter and maple syrup, try whipped cream, softened cream cheese with a dose of fresh berries, chocolate or caramel sauce. Top with a fried or basted egg for a savory bite. The possibilities are endless!


Keep leftover bacon pancakes in the refrigerator in a sealed container for up to 4 days and reheat them on the stovetop in a sauté pan or even in the air fryer. Firm pancakes can even be popped in the toaster like bread, and then spread with butter or other favorite toppings. Place cooled portions of bacon pancakes between sheets of parchment paper and freeze them in zippered bags with the date labeled on the outside. They’ll keep fresh for up to 6 weeks. Thaw them in the refrigerator and reheat as desired.

Our Fave Fluffy Pancakes

Did your family love these Bacon Pancakes? Leave us a rating and a comment below! 

pile of Bacon Pancakes with syrup and bacon on top
4.89 from 9 votes↑ Click stars to rate now!
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Bacon Pancakes

These deliciously salty and fluffy pancakes start with Bisquick mix and are laced with maple syrup for a delightfully yummy breakfast dish the whole family will love!
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Servings 10 pancakes


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  • 2 cups Bisquick mix spooned and leveled
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup evaporated milk
  • 2 tablespoons pure maple syrup
  • 1 large egg yolk
  • 6 slices cooked bacon finely chopped


  • In a medium bowl, whisk together Bisquick and baking powder, but just until mixed, some lumps are okay.
  • In a medium bowl, beat the eggs together then add in the milk and maple syrup.
  • Add the egg mixture to the Bisquick and mix with a rubber spatula just until combined, then let the batter rest for 30 minutes.
  • Preheat griddle to 275°F.
  • Fold in chopped bacon and pour ¼ cup portions of batter onto griddle, cook for 2 to 3 minutes until bubbles form on the top of the pancake, then flip and cook for 1 additional minute.
  • Serve with butter and maple syrup.


The bacon isn’t too overwhelming in this recipe, however, you can add a few more slices if you really want to pack them full - you could also sprinkle some on the uncooked side when they first start cooking.
Regular milk can be used in place of evaporated.
Sugar may be used in place of maple syrup in the batter.
4.89 from 9 votes

Nutrition Information

Calories: 190 | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 430mg | Potassium: 245mg | Fiber: 1g | Sugar: 8g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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