Martha Stewart Bacon Pancakes

Martha Stewart bacon pancakes are a fluffy buttermilk pancake with a crisp bacon slice cooked into the center that comes together in 40 minutes. This easy weekend breakfast ideas favorite fits Sunday brunch, holiday mornings, cozy family get-togethers and lazy weekend mornings.

Cook the bacon until it is golden and crisp on both sides before the batter touches the pan, because the pancake only cooks for about 4 minutes. Skip that and the bacon stays chewy and greasy instead of crunchy against the soft pancake.

Martha pours each pancake right over a slice of bacon in the skillet, so the strip sits in the middle of the pancake. Keeping them warm on a baking sheet in a 200°F oven, spaced out and never stacked, stops them from sweating.

Martha Stewart Bacon Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

430

kcal

Light, tender buttermilk pancakes wrap around a salty strip of bacon, so every bite has a soft crumb and a crisp center. A hot skillet browns the bottoms while the batter stays airy and just barely mixed.

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
  

• 2 tablespoons sugar
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon coarse salt
  

• 1 1/4 cups buttermilk
  

• 2 tablespoons unsalted butter, melted
  

• 1 large egg
  

• 8 slices bacon
  

• Pure maple syrup, (optional)
  

Directions

• Preheat and cook bacon: Preheat the oven to 200°F, then cook 8 slices of bacon in a large skillet over medium-high for 5 to 6 minutes. Flip and cook 1 to 3 minutes more until golden and crisp on the underside.
• Drain the bacon: Move the bacon to paper towels to drain. Pour off all but 1 teaspoon of fat from the skillet and save the rest for another use.
• Mix the dry ingredients: Whisk 1 cup all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon coarse salt in a bowl. Spoon and level the flour so the pancakes stay light.
• Mix the wet ingredients: Whisk 1 1/4 cups buttermilk, 2 tablespoons melted unsalted butter and 1 large egg in a second bowl. Keep whisking until the egg is fully blended in.
• Combine the batter: Whisk the flour mixture into the buttermilk mixture just until moistened. Small to medium lumps should remain, since overmixing makes pancakes tough.
• Cook the pancakes: Heat the skillet over medium and space the bacon slices evenly around it, leaving room for the batter. Pour 1/4 cup batter over each slice and cook about 2 minutes, until bubbles appear and a few burst.
• Flip the pancakes: Flip each pancake carefully with a spatula. Cook about 2 minutes more until the underside is browned.
• Keep warm and serve: Transfer the pancakes to a platter bacon side up and tent loosely with foil in the warm oven. Repeat with the remaining batter, adding more bacon fat if needed, then serve with pure maple syrup.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Nordic Ware half sheet pan, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bacon pancakes ahead of time?

You can cook the bacon first, cool it completely and refrigerate it until pancake time. Pre-measuring the dry ingredients also saves a few minutes in the morning.

How do I keep pancakes warm while I cook the rest?

Put a rimmed baking sheet or oven-safe platter in a 200°F oven, then add the pancakes as they come off the skillet. Spread them out instead of stacking, so they don't sweat or get squashed.

How long do leftover bacon pancakes keep?

Cool them completely, then keep them in the refrigerator for up to 3 days. For longer storage, freeze them in a freezer bag with wax or parchment paper between each pancake, with the air squeezed out, for up to 2 months.

Do I need a cast-iron skillet for this recipe?

A large nonstick skillet or a griddle works too, and a well-seasoned cast-iron skillet behaves much like nonstick. Whichever you use, don't crowd in too much bacon at once or it will steam instead of crisp.

What can I do with the leftover bacon fat?

Strain out any bacon bits, then keep the fat in a sealed container in the fridge for up to 3 months. It adds great flavor when you roast potatoes, sauté greens or whisk up a warm dressing.