How to Store and Reheat
Store leftover bacon pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, spread out the pancakes in an even layer on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. I like to toast them up straight from frozen. My mom has been making a version of those bacon stuffed pancakes for us ever since, and it’s still one of my favorite easy breakfasts. I just love the combo of savory and sweet in these bacon filled pancakes. I added a little bit of almond extract to the batter for an extra dose of awesome… my fave part.
Serving Suggestions
Pair these bacon filled pancakes with my Glowing Skin Smoothie or Easy Mango Smoothie for an amazing and well-rounded breakfast with the family. You can also check out all of my breakfast recipes for the ultimate daymakers. Throw a Homemade Iced Coffee in the mix if you really want to have a great day.
How to Make Bacon Pancakes Step by Step
Fry the Bacon: Preheat your oven to 200°F. Place a cooling rack over a baking sheet to use to keep the cooked pancakes warm. Cut 1 pound of thin-cut bacon into ⅛-inch pieces and fry until crisp (or to your liking). Transfer crisp bacon to a paper towel-lined plate and set it aside until ready to use. Mix the Dry Ingredients: In a large mixing bowl, combine 4 cups of all-purpose flour, 4 teaspoons of baking powder, ¾ cup of granulated sugar, and 1 teaspoon of kosher salt. Set aside. Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat 6 large egg whites until stiff peaks form. Gently transfer the beaten egg whites to another large bowl and set them aside until ready to use. Mix the Wet Ingredients: In the same mixing bowl, combine 6 large egg yolks, 3 cups of whole milk, 12 tablespoons of melted unsalted butter, ¾ teaspoon of vanilla extract, and ¼ teaspoon of almond extract and mix until fully incorporated, about 2 minutes. Mix the Batter: Add the flour mixture to the egg yolk mixture and stir just until all flour is wet. The batter will be lumpy. Fold in the Egg Whites: Gently fold half of the beaten egg whites into the batter. Now, fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter. Portion the Pancakes: Heat a griddle until hot and add 1 tablespoon of butter. Pour 2 tablespoons of batter, per pancake, onto the griddle. Cook the Pancakes: Sprinkle the cooked bacon pieces over the pancakes while the batter is still raw. When bubbles form on the top of the pancakes (about 2 minutes), check the undersides to see if they are golden brown. If ready, flip the pancakes over (*Do NOT flip the pancakes over until the tops have bubbles) and continue cooking about 1-2 minutes or until the pancakes are cooked through. Repeat the Process: Transfer pancakes to the prepared cooling rack and place them in the oven to keep warm. Repeat the process, adding extra butter, for cooking, when needed, until all pancakes have been cooked. Serve the Pancakes: Serve with your favorite toppings.
