Pancakes with Bacon & Eggs

Why You’ll Love This Recipe

This recipe delivers everything you want in a full breakfast: light and airy pancakes, savory bacon, and eggs cooked just the way you like. It’s a timeless combination that balances sweet and savory flavors. You’ll love how easy it is to prepare, how customizable it can be, and how it turns an ordinary morning into something worth celebrating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

• All-purpose flour
• Baking powder
• Sugar
• Salt
• Eggs
• Milk or buttermilk
• Butter (melted)
• Vanilla extract (optional)

For the bacon and eggs:

• Bacon strips
• Eggs (any style: scrambled, fried, or poached)
• Salt and pepper
• Butter or oil (for cooking eggs)

For serving (optional):

• Maple syrup
• Butter
• Fresh fruit

Directions

1. Cook the bacon:
   • In a skillet over medium heat, cook bacon until crispy, turning occasionally. Drain on paper towels and set aside. Keep warm.
2. Prepare the pancake batter:
   • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
   • In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.
   • Combine the wet and dry ingredients, stirring just until combined. Do not overmix.
3. Cook the pancakes:
   • Heat a lightly buttered or oiled griddle or non-stick pan over medium heat.
   • Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Keep warm.
4. Cook the eggs:
   • In a skillet, melt butter or heat oil over medium heat.
   • Cook eggs to your preferred style—scrambled, fried sunny-side-up, over-easy, or poached. Season with salt and pepper.
5. Assemble and serve:
   • Serve a stack of pancakes alongside crispy bacon and eggs. Add butter and maple syrup over the pancakes, if desired.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Pancake mix shortcut: Use your favorite store-bought mix to save time.
• Add-ins: Add blueberries, chocolate chips, or bananas to the pancake batter.
• Egg options: Try omelets or poached eggs for a different take.
• Turkey bacon: Swap in turkey bacon or a vegetarian alternative.
• Savory-sweet combo: Serve pancakes with a sprinkle of cheddar or a drizzle of hot honey for a twist.
• Protein-packed: Add a scoop of protein powder to the pancake batter.

Storage/Reheating

Storage: Store leftover pancakes, bacon, and eggs separately in airtight containers. Refrigerate for up to 3 days.
Freezing: Pancakes and bacon freeze well. Let cool, wrap tightly, and freeze for up to 2 months. Eggs are best fresh but scrambled eggs can be frozen.
Reheating:

• Pancakes: Reheat in a toaster, skillet, or microwave for 30 seconds.
• Bacon: Reheat in a skillet or microwave until crispy.
• Eggs: Reheat scrambled eggs gently in a pan or microwave. Fried or poached eggs are best made fresh.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir gently before using.

What’s the best way to cook bacon for a crowd?

Bake bacon on a foil-lined baking sheet at 400°F for 15–20 minutes until crispy.

Can I use whole wheat flour for the pancakes?

Yes, substitute part or all of the all-purpose flour with whole wheat flour for a heartier texture.

How do I keep pancakes warm while finishing the rest?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I make this gluten-free?

Yes, use a gluten-free pancake mix or substitute gluten-free flour in your pancake batter.

What’s the best pan for cooking pancakes?

A non-stick skillet or flat griddle is ideal for evenly cooked pancakes.

How do I know when to flip pancakes?

Flip when bubbles form and the edges begin to look set—usually after 2–3 minutes.

What’s the best way to serve this breakfast?

Serve everything on a warm plate with maple syrup, fresh fruit, and a cup of coffee or juice.

Can I add spices to the pancake batter?

Absolutely—try cinnamon, nutmeg, or pumpkin spice for seasonal flavor.

Is this a good meal for brunch guests?

Yes, it’s a classic and universally loved dish that’s easy to scale for a crowd.

Conclusion

Pancakes with bacon and eggs is a timeless breakfast combo that delivers everything you want in a morning meal—fluffy pancakes, crispy bacon, and perfectly cooked eggs. Whether you’re serving it up for a weekend brunch or treating yourself to a hearty start, this satisfying plate is always a good idea. Simple, delicious, and endlessly customizable, it’s a breakfast worth waking up for.

Pancakes with Bacon & Eggs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pancakes with bacon and eggs is a classic and comforting all-in-one breakfast that combines fluffy pancakes, crispy bacon, and perfectly cooked eggs. It’s a satisfying, crowd-pleasing meal perfect for weekends or special mornings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop & Griddle
• Cuisine: American
• Diet: Halal

Ingredients

• For the pancakes:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk or buttermilk
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract (optional)
• For the bacon and eggs:
• 8 slices bacon
• 4 eggs (scrambled, fried, or poached)
• Salt and pepper, to taste
• 1 tablespoon butter or oil (for cooking eggs)
• For serving (optional):
• Maple syrup
• Butter
• Fresh fruit

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the bacon: In a skillet over medium heat, cook bacon until crispy, turning occasionally. Drain on paper towels and keep warm.
2. Make the pancake batter: In a bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Combine wet and dry ingredients and mix until just combined.
3. Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges are set, flip, and cook until golden brown. Keep warm.
4. Cook the eggs: In a skillet, melt butter or heat oil over medium heat. Cook eggs to your preferred style. Season with salt and pepper.
5. Assemble and serve: Plate a stack of pancakes with a side of bacon and eggs. Top pancakes with butter and maple syrup. Serve with fresh fruit if desired.

Notes

• Don’t overmix pancake batter—lumps are okay and help keep them fluffy.
• Keep cooked pancakes warm in a 200°F oven while preparing the rest.
• Use a griddle for cooking multiple pancakes at once.
• Try adding fruit or chocolate chips to the pancake batter.
• Bake bacon in the oven for easier cleanup when cooking for a crowd.

Nutrition

• Serving Size: 1 plate (2 pancakes, 2 bacon slices, 1 egg)
• Calories: 520
• Sugar: 8g
• Sodium: 730mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 19g
• Cholesterol: 210mg