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Pancake Bacon Dippers

Pancake bacon dippers are a fun way to merge two favorite breakfast foods together. Slices of cooked bacon are added to pancake batter to create skinny pancakes that can be dipped in maple syrup.

Bacon pancakes stacked on white plate with bowl of maple syrup and sliced oranges.

Breakfast Fun!

This is a fun way to change up your breakfast routine. First, bacon strips are baked in the oven or cooked in a frying pan to desired crispiness. Next, pancake batter is made and added to a freezer bag to pour into thin strips on a frying pan. Cooked bacon is added on top for a simple and fun idea.

These pancakes can be dipped in maple syrup, topped with whipping cream, greek yogurt or fresh berries.

Time-Saving Tip: Prep your own homemade pancake mix, which will make breakfast time easier and faster! All dry ingredients are mixed together and stored in a jar for later. Then all you need to do is add the wet ingredients in the morning to make delicious pancakes that the whole family will enjoy. See Homemade Pancake Mix Recipe Here.

Hand dipping bacon pancakes in small bowl of maple syrup, with stack of pancakes behind it.

Recipe Ingredients

  • DRY INGREDIENTS: Flour, brown sugar, baking soda, baking powder and salt are mixed together.
  • WET INGREDIENTS: Eggs, milk and cooking oil are added to the dry ingredients to make the pancakes.
  • BACON: Thin bacon tends to work best for this recipe.

To make these pancakes gluten-free, substitute the all-purpose flour for a 1:1 gluten-free flour like Bobs Red Mill gluten-free flour.

Pile of bacon pancake dippers on white plate with orange slices in background.

How To Make Bacon Pancake Dippers

  1. Cook bacon in the oven on a baking rack.
  2. Mix together dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Mix them together according to the full recipe instructions below.
  3. Add batter to a bag and snip off the corner.
  4. Make strips of batter in a heated skillet. Push half piece of cooked bacon on top. Flip when bubbles form. Cook until golden brown.
  5. Serve with maple syrup and enjoy!

Store leftover pancakes in an airtight container in the fridge for up to 4-5 days or frozen for up to 3 months. I stored ours and ate them throughout the week – I reheated them in a frying pan with a bit of cooking oil to help crispen the bacon up again. They were delicious!

Four bacon pancakes on white surface.

Recipe Tips

  • Bake The Bacon. This creates flatter bacon which is easier to add to the pancakes. I used a baking rack but you could also cook bacon on a baking sheet in the oven.
  • If You Have A Pancake Dispenser, Use It. These are containers that pour out the pancake batter onto the skillet. If you don’t have one, you can use a medium-sized freezer bag as I did.
  • Cut Bacon In Half. This makes smaller pancakes that are much easier to flip. I tested making a pancake with a full strip of bacon and it was just too big!
  • Pour A Thin Strip Of Pancake Batter. A little goes a long way. Pour a thin strip that is the same length as the bacon. Once the bacon is pressed into the batter, it will spread out a little.
  • Keep Pancake Batter In A Bowl. If using the bag method as I did, keep the bag of batter in a bowl with the snipped end facing up. This will keep the batter from spilling when you’re not using it.
  • Reduce The Heat As You Go. The pan will get hotter over time as you’re baking the pancakes. Reduce the heat a little to help.
Bacon pancake dippers stacked on plate with maple syrup, orange slices and kitchen towel surrounding it.

More Easy Pancake Recipes

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Bacon Pancake Dippers

These are a fun way to merge two favorite breakfast foods together.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 pancakes

Ingredients

Instructions

Bake The Bacon:

  • Lay the bacon on a baking rack in a single layer. Bake at 400°F for 16-20 minutes or until it reaches desired crispiness.
    Note: You can also cook bacon in frying pan, however bacon will be flatter if baked and easier to cook in pancakes.
    bacon slices on baking rack raw and then cooked
  • Blot bacon with paper towel to absorb excess grease. Set aside for now.

Make Pancake Batter:

  • In a large bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
    Dry ingredients dumped in steel bowl before, then mixed with a whisk after.
  • Add the wet ingredients to the bowl and mix together: milk, eggs, and cooking oil.
    Steel bowl of wet ingredients before, then mixed into a pancake batter after with spatula.
  • Pour the pancake batter into a medium freezer bag. Seal tightly and snip off a small piece of one corner. (You can also use a pancake dispenser or pour with a spoon)
    bag of pancake batter with corner snipped. Sitting on white plate with scissors beside it.
  • Add bag with batter to a bowl while preparing the frying pan. Keep the snipped corner facing up so that it doesn't spill out.
    Freezer bag of pancake batter sitting in white bowl

Make Bacon Pancake Dippers:

  • Heat the frying pan with a bit of cooking oil.
    Add a thin strip of pancake batter. Place half a piece of bacon in the center and gently push down into pancake. Cook until bubbles form and begin to pop, about 1-3 minutes. Flip over and cook other side another 1-2 minutes.
    Remove and store on a plate lined with paper towel. Repeat until all bacon and pancake batter has been used.
    three pancake strips cooking in frying pan with strips of bacon pushed on top.
  • Place bacon pancake dippers on a plate with a small bowl of maple syrup for dipping and whipped cream or greek yogurt if desired. Serve with slices of fresh fruit.
    bacon pancake dippers on white plate with bowl of maple syrup and orange slices.

Recipe Notes:

  • Bake The Bacon – This creates flatter bacon which is easier to add to the pancakes. I used a baking rack but you could also cook bacon on a baking sheet in the oven.
  • If You Have A Pancake Dispenser, Use It – These are containers that pour out the pancake batter onto the skillet. If you don’t have one, you can use a medium-sized freezer bag as I did.
  • Cut Bacon In Half – This makes smaller pancakes that are much easier to flip. I tested making a pancake with a full strip of bacon and it was just too big!
  • Pour A Thin Strip Of Pancake Batter – A little goes a long way. Pour a thin strip that is the same length as the bacon. Once the bacon is pressed into the batter, it will spread out a little.
  • Keep Pancake Batter In A Bowl – If using the bag method as I did, keep the bag of batter in a bowl with the snipped end facing up. This will keep the batter from spilling when you’re not using it.
  • Reduce The Heat As You Go – The pan will get hotter over time as you’re baking the pancakes. Reduce the heat a little to help.
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Calcium: 36mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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