Pancakes and bacon
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
- 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.