There’s just something about the smell of sizzling bacon mingling with the sweet, syrupy scent of maple that instantly takes me back to cozy Sunday mornings with my family. Maybe it’s that little spark of nostalgia—pancakes have always been a weekend ritual at our house. But when I add crispy bacon and drizzled maple syrup right into the batter, it’s like breakfast gets a little celebration of its own. Maple bacon pancakes somehow nail that perfect balance between sweet, salty, and just a tiny bit smoky, and honestly, they’re a little slice of breakfast heaven. These aren’t your average flapjacks; they’re a fun twist on classic pancakes, with a flavor combo that’ll have your whole family clamoring for seconds. I love making them when I want something a bit special but still quick—you know, like when you dream of breakfast in bed but don’t want to fuss too much. If you like your mornings to feel extra cozy and carefree, these maple bacon pancakes are about to become your new go-to.
What is maple bacon pancake?
Think of maple bacon pancakes as a delicious mashup of two breakfast powerhouses—fluffy pancakes and crispy bacon—combined into one. It’s essentially your traditional pancake batter, but with chopped, cooked bacon bits folded in, sometimes even swirled with a maple glaze or syrup for that extra oomph of sweetness. The “maple” part comes from using real maple syrup as a natural sweetener and sometimes in the glaze or batter itself, giving it that rich, woodsy flavor that bourbon lovers adore but in a way that’s perfect for breakfast. The name is pretty straightforward, but the experience? That’s where it gets fun. You get crispy, savory bites of bacon embedded in soft, fluffy pancakes, all brought together by the sticky sweet maple drizzle. If you’ve ever had pancakes with syrup and a side of bacon, you know the magic is all about marrying flavors—and maple bacon pancakes do it from the inside out!
Why you’ll love this recipe?
What I love most about maple bacon pancakes is how they hit all those comfort food notes without feeling like you’re making a big production in the kitchen. The flavor? Oh man. The smoky crunch of bacon meets the sweet, caramel-y warmth of maple in every bite. It’s like a hug from the inside. Plus, the flavor combo somehow feels both indulgent and homey, which I love for lazy mornings or even a midweek treat.
As for simplicity—these pancakes come together faster than you might think. Most of the work is just making sure you have your bacon cooked and ready, and then you mix the batter and fold the bacon in. No fancy equipment or weird ingredients here, just basics you probably already have in your pantry and fridge. And since bacon and pancakes are pretty affordable staples, it’s also easy on the budget. I always grab real maple syrup to keep that authentic flavor, but you don’t need to break the bank for this one.
If you’re someone who loves versatile recipes, this is a winner. Sure, they’re fantastic straight off the griddle with a good drizzle of maple syrup, but I’ve also eaten them with whipped cream and fresh berries—or even swapped the bacon for smoked sausage for a different vibe. I’ve tried making these with almond milk, and that helped get an even creamier batter texture! If you’ve made banana pancakes or classic buttermilk stacks before, just wait until you try this twist—you might never go back. Plus, these pancakes disappear in minutes at my house, which should tell you everything you need to know.
How do you make maple bacon pancakes?
Quick Overview
Making these fluffy delights is pretty straightforward—you cook your bacon until crispy, whip up a simple pancake batter, fold in the bacon bits, and cook the pancakes on a hot griddle or skillet. The magic happens when the bacon bits meld with the fluffy pancake, and a generous drizzle of maple syrup on top finishes it off beautifully. I love this method because it keeps things easy and mess-free, and it saves the syrup as a perfect finishing touch. Plus, this recipe works whether you’re feeding a hungry crowd on the weekend or sneaking breakfast in a busy weekday morning.
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour – I use unbleached for a nicer texture
- 3 1/2 teaspoons baking powder – makes the pancakes puff up just right
- 1 teaspoon salt – balances the sweetness and enhances flavor
- 1 tablespoon sugar – feel free to reduce if you want less sweet
- 1 1/4 cups milk – whole milk works best, but almond milk makes it creamier
- 1 egg – brings everything together
- 3 tablespoons melted butter – adds richness and slight crispiness on the edges
For the Filling:
- 6-8 slices of thick-cut bacon, cooked crispy and chopped – I like to cook mine low and slow for max flavor
For the Glaze:
- 1/2 cup pure maple syrup – the star of the show
- 2 tablespoons unsalted butter – melts into the syrup for a silky finish
- Optional: pinch of cinnamon or vanilla extract – adds cozy warmth
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating a non-stick skillet or griddle over medium heat. I always do a quick test to make sure it’s hot enough: sprinkle a few drops of water and wait for them to dance and evaporate. While it heats, lightly grease the surface with butter or oil. This step is key so your pancakes don’t stick but still get that lovely golden crust.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, salt, and sugar in a large bowl. You want them evenly combined so every bite of pancake rises and tastes consistent. Also, mixing the dry ingredients separately helps you avoid overworking the batter later.
Step 3: Mix Wet Ingredients
In another bowl, beat the egg, then add the milk and melted butter. You’ll notice the batter starts looking silky and smooth thanks to the butter, which is perfect. I usually let the milk warm just slightly so the melted butter doesn’t seize up.
Step 4: Combine
Gently pour the wet ingredients into the dry and stir with a spatula or wooden spoon. Don’t go crazy mixing—just enough that there aren’t big pockets of flour left. Your batter should be slightly lumpy, not perfectly smooth; that’s a good thing! Overmixing leads to tougher pancakes, which nobody wants.
Step 5: Prepare Filling
While the batter rests for a few minutes, chop your crispy bacon slices into bite-sized pieces. Make sure they’re not too small or too big—medium-sized bits give the best texture balance in the pancake.
Step 6: Layer & Swirl
Fold the bacon pieces gently into the batter. You want them distributed evenly but not smashed down. If you’re feeling fancy, you can swirl in a little maple syrup into the batter for pockets of extra maple flavor—I love doing this for my kids. It creates a rustic, marbled look that’s just as tasty as it looks.
Step 7: Bake
Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes or until you see bubbles popping on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden brown. Repeat until you’ve used all your batter, keeping cooked pancakes warm in a low oven if needed.
Step 8: Cool & Glaze
Once your pancakes are ready, mix together the maple syrup and butter for the glaze while the pancakes cool just a teeny bit. You want the glaze to be warm and pourable but not scorching hot. Drizzle generously over the stacked pancakes right before serving.
Step 9: Slice & Serve
Serve your maple bacon pancakes warm with extra syrup on the side. I recommend a fork and knife to really enjoy the crispy bits within the pancake. If you love a little texture contrast, add a pat of butter on top and watch it melt slowly down. These look beautiful on a rustic wooden board or a bright breakfast plate—either way, they’re a feast for the eyes and the taste buds.
What to Serve It With
For Breakfast: Nothing beats a strong cup of coffee alongside these pancakes. I usually brew a dark roast with a splash of cream, which cuts through the richness perfectly. Fresh fruit like sliced apples or oranges brightens up the plate, especially if you’re feeding kids.
For Brunch: Dress these up with a dollop of whipped cream, a sprinkle of chopped pecans, and a side of scrambled eggs or even avocado toast. A mimosa or a glass of fresh orange juice adds that bright, celebratory touch that brunch deserves.
As Dessert: You can switch gears by serving these pancakes with a scoop of vanilla ice cream and a drizzle of maple glaze warmed with a touch of cinnamon. Warm them up just enough to get that melty ice cream effect—trust me, it’s a showstopper.
For Cozy Snacks: When you’re craving a cozy afternoon bite, serve a smaller stack with a sprinkle of powdered sugar and a side of warm chai or hot chocolate. This combo turns any ordinary day into a little mini celebration, and it’s how my kids call for a “special treat.”
Top Tips for Perfecting Your Maple Bacon Pancakes
Bacon Prep: I always cook my bacon low and slow on the stovetop or bake it in the oven on parchment. This makes it perfectly crispy without burning. After cooking, drain on paper towels to remove excess grease — you don’t want too much bacon fat in the batter or pancakes will be greasy.
Mixing Advice: Resist the urge to overmix the batter once you combine wet and dry. A few lumps are totally fine and actually help keep your pancakes tender. Stir gently and stop as soon as floured bits disappear. If the batter feels too thick, add a tablespoon or two of milk to loosen.
Swirl Customization: For an artful swirl effect, divide part of your batter and mix in a tablespoon of maple syrup or cinnamon before spooning it into the pan. Drop dollops on top in a pattern and use a butter knife to swirl gently—everyone notices the beautiful marbling!
Ingredient Swaps: I’ve swapped regular sugar for honey or brown sugar with great results, but keep the quantity roughly the same. To go gluten-free, use a 1:1 gluten-free baking flour blend; the texture is a touch denser but still lovely. For dairy-free, almond or oat milk with coconut oil melted works brilliantly and adds a delicate flavor twist.
Baking Tips: Keep your pan hot but not blazing or the pancakes will brown too quickly while staying raw inside. Adjust your stove setting lower if you see the bottoms getting dark before bubbles rise. Test with a toothpick in one of the larger pancakes—if it comes out clean, you’re golden.
Glaze Variations: I like to keep the glaze super simple with maple syrup and butter, but when I’m feeling fancy, a pinch of cinnamon or a splash of vanilla transforms the glaze into something more festive. If you want a thicker glaze, stir in a little powdered sugar slowly until you reach your desired consistency.
I learned a lot just by trial and error, like not tossing bacon straight into the batter while it’s piping hot because it makes the pancakes too greasy. Pat your bacon well and fold in only once cooled—that makes a difference I swear.
Storing and Reheating Tips
Room Temperature: If you’re serving pancakes within a few hours, cover them loosely with a clean kitchen towel or foil to keep them warm and soft. Leaving them exposed can dry them out, so a little cover goes a long way. Ideally, eat within 2 hours for best texture.
Refrigerator Storage: Leftovers store great in an airtight container or wrapped tightly in plastic wrap for up to 3 days. When you’re ready to reheat, pop them in a toaster or on a warm skillet to revive that just-cooked taste and texture. Avoid microwaving as it makes pancakes rubbery.
Freezer Instructions: Pancakes freeze wonderfully. Layer parchment paper between stacks to prevent sticking and keep them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat directly from frozen in a toaster or low oven. Adding the glaze fresh after reheating keeps the flavor vibrant.
Glaze Timing Advice: If you plan to store pancakes, wait until serving to drizzle the maple glaze, especially if freezing or refrigerating. Maple syrup can soak into the stack and make pancakes soggy otherwise. Just give a generous drizzle right before you dig in.
Frequently Asked Questions
Final Thoughts
If there’s one breakfast that never fails to bring smiles around our table, it’s these maple bacon pancakes. They have this magical way of turning an ordinary morning into something a little celebratory—and the blend of warm maple syrup with crispy bacon bits just feels like sunshine on a plate. Every time I make them, my kids ask for seconds (and sometimes thirds!), and frankly, I don’t blame them. If you’re looking to shake up your pancake routine, give this recipe a try—I promise the cozy, rich flavors won’t disappoint. Plus, it’s a wonderful excuse to linger at the table a little longer, savoring each bite and those little moments together. Can’t wait to hear how yours turns out—come back and share your favorite tweaks or family twists! Happy cooking and even happier mornings!
maple bacon pancakes
Ingredients
Main Ingredients
- 1 pound maple bacon cooked until crisp
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 0.25 cup dark brown sugar
- 0.25 cup maple syrup plus more for serving
- 3 large eggs
- 1.5 cups milk 2% or whole
- 1 teaspoon vanilla extract
- 0.33 cup canola oil
- stick butter to fry and serve
Instructions
Preparation Steps
- Dice the cooked maple bacon and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.
- In a medium bowl, whisk the maple syrup, eggs, milk, vanilla extract, and canola oil until combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Reserve 0.25 cup of diced bacon for garnish and stir the remaining bacon into the batter.
- Melt butter in a large skillet over low heat. Pour 0.25 cup portions of batter onto the skillet, cooking until bubbles form and edges set. Flip and cook until golden brown.
- Serve pancakes topped with reserved bacon, butter, and extra maple syrup.
