Name: Pancakes and bacon
Prep time: 10 min
Cook time: 25 min
Total time: 70 min
Ingredients: 8 to 10 slices thick-cut bacon; 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon fine salt; 1 1/4 cups milk, plus a splash more if needed; 1 large egg; 3 tablespoons melted butter, plus more for the pan; 1 teaspoon vanilla extract, optional; Maple syrup, to serve

If you’re craving a classic, here it is: Pancakes and bacon. No frills. Just fluffy, lightly sweet pancakes and salty, crisp bacon that plays so well with a drizzle of warm maple syrup. Below you’ll find a straightforward recipe that works on a sleepy Sunday or a quick weeknight breakfast-for-dinner. Simple steps, pantry staples, reliable results.

Ingredients for these Pancakes and bacon

8 to 10 slices thick-cut bacon
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups milk, plus a splash more if needed
1 large egg
3 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract, optional
Maple syrup, to serve

Instructions

Cook the bacon. Set a large skillet over medium heat and lay in the bacon. Let it sizzle until deep golden and crisp, about 8 to 10 minutes, flipping as needed. Or bake on a foil-lined sheet at 400°F for 15 to 20 minutes. Drain on paper towels. Keep warm.
Make the batter. In a bowl, whisk the flour, sugar, baking powder, and salt. In a second bowl, whisk the milk, egg, melted butter, and vanilla. Pour wet into dry and whisk just until combined. Some small lumps are fine. Let the batter rest 5 minutes. It relaxes the gluten and gives you softer pancakes.
Heat the pan. Set a nonstick skillet or griddle over medium heat. Lightly butter the surface. If you’ve got a teaspoon of bacon drippings, stir it into the batter or use it to grease the pan for a smoky edge. Your kitchen will smell like a diner in the best way.
Cook the pancakes. Scoop about 1/4 cup batter per pancake. When bubbles appear on top and the edges look set, 2 to 3 minutes, flip. Cook another 1 to 2 minutes until golden and cooked through. Adjust heat as you go so they don’t scorch.
Serve. Stack the warm pancakes, add the bacon on the side, and pour over maple syrup. If you like a little contrast, add a pat of butter that melts slowly down the stack. Pause. Enjoy.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: About 10 pancakes, serves 3 to 4

Nutritional information

Approximate per serving (2 pancakes + 2 slices bacon, syrup not included):

Calories: 520
Protein: 17 g
Carbohydrates: 55 g
Total fat: 25 g
Saturated fat: 10 g
Fiber: 1 g
Sugar: 14 g
Sodium: 860 mg

Numbers will vary based on bacon thickness, syrup, and exact brands.

Frequently asked questions

Can I make the batter ahead of time?

For a short window. Mix the dry and wet ingredients separately and store them covered in the fridge overnight. Combine in the morning. If you mix the full batter ahead, the baking powder loses oomph and the pancakes won’t rise as much. If the batter thickens, loosen with a splash of milk.

How do I make this gluten-free or dairy-free?

Gluten-free: Use a 1:1 gluten-free all-purpose blend and let the batter rest 10 minutes to hydrate. Dairy-free: Swap milk for almond, oat, or soy milk, and use melted coconut oil or a neutral oil instead of butter. Texture stays close, flavor still great.

What’s the best way to keep pancakes warm while I finish a batch?

Heat your oven to 200°F and place pancakes on a wire rack set over a sheet pan. The rack lets steam escape so they don’t go soggy. Keep bacon warm the same way. When everything’s ready, serve immediately.