Buttermilk-Bacon Pancakes

Buttermilk Bacon Pancakes

The ultimate breakfast, these all-in-one bacon pancakes will be a family favorite for years to come.

Buttermilk-Bacon Pancakes
Makes about 10
  • 10 slices thick-cut bacon
  • 2 cups self-rising flour
  • 2 tablespoons sugar
  • ⅛ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • Maple syrup, to serve
  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet. Reserve remaining drippings.
  2. In a large bowl, whisk together flour, sugar, and salt. In a medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Make a well in center of flour mixture; add buttermilk mixture, stirring just until combined.
  3. Cut each bacon slice in half crosswise. For each pancake, place 2 bacon pieces side by side in skillet. Spoon ⅓ cup batter over bacon pieces, spreading slightly. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, 2 to 3 minutes more. Use reserved bacon drippings as needed. Serve with maple syrup.

Find more delicious recipes like this one in the newest issue of Southern Cast Iron magazine.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.