Two of breakfast’s greatest pleasures — pancakes and bacon — come together in one scrumptious bite. And what could be better than perfectly fluffy pancakes stuffed with smoky bacon and dunked in warm maple syrup?
These hand-held treats aren’t just great for lazy weekends, they’re an excellent on-the-go breakfast option for busy weekday mornings.
You can make this recipe using your favorite pancake mix, but homemade pancakes are quick and easy. My homemade batter requires very few pantry staples and produces pancakes that are superbly fluffy, slightly sweet, and undeniably moist. I promise you won’t attain a fluffier pancake from a boxed mix.
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How to make pancakes
Whether it’s store-bought or homemade, your pancake batter should be creamy, thick and “pourable”, which means it shouldn’t be overly thick or, in contrast, super runny. To test the batter, lift some out of the bowl with a spoon and allow it to pour back into the bowl. It should pour smoothly and slowly. If your batter is too thick, fold in a little milk. If it’s too runny, fold in a little flour.
When it comes to cooking pancakes, don’t rush it. That means don’t cook over high heat. The best temperature for cooking beautiful, golden-brown pancakes is medium, or 375 F. If the pan is too hot, the outside will char before the inside finishes cooking.
When should you flip your flapjack? When bubbles have formed on the surface of your pancakes and the batter around the top edge is starting to look cooked, you’ll know it’s time to flip. Note that the second side will cook faster.
Go ahead and make as many pancakes as you want. This recipe calls for 8 to 10 slices of bacon, and enough batter for 8 to 10 pancakes. You can easily cook the whole pound of bacon — typically about 16 slices — and double the pancake batter, giving you enough food for a hungry crowd, whether it’s a big family breakfast, or holiday brunch. Adjust the quantity to suit your needs.
And guess what? You can refrigerate or freeze leftovers. Having pancakes on hand for busy mornings is always a good idea. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the pancakes in the microwave.
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How to cook bacon in the oven
Cook the bacon until chewy-crisp. This isn’t imperative, just a friendly recommendation. If the bacon is undercooked, the pancakes may be chewy and greasy. If the bacon is over-cooked, the inside of your pancake might be a little crumbly.
The best way to make foolproof bacon? Cook it in the oven. This is another nonobligatory tip, but I prefer to cook my bacon in the oven. It’s mess-free and allows you to cook an entire pound of bacon at once.
To cook the bacon in the oven, spread the strips out on a parchment-lined baking sheet. If necessary, use two baking sheets so the strips don’t overlap. Bake at 400 F for 12 to 15 minutes, or until chewy-crisp.
Bacon-stuffed pancake recipe
Be sure to keep your bacon stuffed pancakes warm while you work. Since you’ll likely be working in batches, keep your finished pancakes warm in the oven until ready to serve. To do this, arrange the pancakes, in a single layer, on a foil or parchment-lined baking sheet and place them in a 200 F oven. Finished pancakes can be kept in the oven for up to 30 minutes.
Servings: Makes 8 to 10 stuffed pancakes
- 2 large eggs
- 1 1/4 cups milk
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter
- 8-10 slices bacon (pork, turkey or plant-based), cooked until chewy-crisp
- Powdered sugar, optional
- Maple syrup, warmed if desired
- To make homemade pancake batter, whisk the eggs in a large bowl until frothy. Whisk in the milk until frothy and light. Whisk in the flour, sugar, baking powder, baking soda and salt until just blended, ignoring any small lumps. (If using store-bought pancake mix, prepare it according to the package directions.)
- Heat a non-stick skillet or griddle over medium heat. Wipe a little butter over the hot surface to grease the pan, reserving the remaining butter for additional pancakes.
- Spoon about ¼ cup of the pancake batter onto the hot pan in about the same width and length as one slice of bacon. Immediately arrange one slice of bacon onto the pancake. Spoon about 2 teaspoons of the batter over the bacon. You want the bacon lightly coated, not completely covered.
- Cook until bubbles appear around the edges of the pancake and the bottom is golden brown. Gently flip and cook until the second side is golden brown. Transfer to a plate and repeat with the remaining pancake batter and bacon.
- If desired, sift powdered sugar over the pancakes and serve with warm maple syrup on the side for dipping.
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