Savory, sweet, fluffy bacon pancakes packed with flavor from bacon and green onion, drizzled with maple syrup, the best of both worlds. I mean how can you go wrong here, right? The perfect breakfast to serve to your family on the weekend or make extra to serve during the week.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 large pancakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 2 cups buttermilk, full fat
- 1/2 cup unsalted butter, melted and cooled slightly
- additional unsalted butter or high heat vegetable oil for cooking
- 10 strips thick sliced bacon
- 3/4 cup finely chopped green onions
- greek yogurt for topping, optional
- maple syrup, to drizzle on top
Cook bacon until desired crispiness, I like mine pretty crispy. Break up into small pieces. Cut up green onions and set both a side.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK).
Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large, nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Add bacon and green onions. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
Transfer cooked pancakes to plate in the oven to keep them warm. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked.
Add a dollop of greek yogurt if desired, sprinkle with extra bacon and green onions. Drizzle with maple syrup and enjoy!