Food Snob

Updated 8.11.2019.

After bringing Bacon and Walnut Chocolate Chip Cookies into work, I got myself on a bacon kick. A coworker showed me a picture of some bacon waffles he made (apparently I’m not the only person that takes pictures of my food), which inspired me to try this recipe.

Bacon pancakes are listed as a variation of the Pannekoeken recipe my grandma sent me. They are an awesome variation.

This recipe is ridiculous. The batter grew right before my eyes continued to grow (it seemed) as I poured the batter into the pan. I used a jumbo sized skillet (the same skillet I had cooked the bacon in) and poured the batter into the skillet by using a half cup measuring cup.

The bacon I used was Trader Joe’s Uncured Bacon, which was thick and seemed to have a maple taste. (Though I could have been imagining the maple taste.)

If you like maple flavored bacon or breakfast sausage, you’ll love these pancakes. I like to make the entire batch of pancakes (this made approximately 12 to 14 large pancakes) and reheat them in a skillet or on a pancake griddle over the next few days. They taste just as good reheated as they do fresh off the griddle. I swear!


  • 1 package active dry yeast (2 ¼ tsp.)
  • ¼ c. warm water
  • 4 c. all-purpose flour
  • 1 tsp. salt
  • 1 T. sugar
  • 3 ¾ c. warm milk (slightly warmer than lukewarm)
  • cooked strips of bacon, cut in half, if desired


  1. Dissolve the yeast and sugar in the warm water. Sift the flour and salt and combine with milk and yeast solution, beginning with about half the milk and adding the rest gradually.
  2. Let the batter stand 45 minutes in a warm place.
  3. In a cast iron or heavy duty skillet, heat some butter or bacon grease or crisco over medium heat. Spoon pancake batter into the skillet and immediately press a piece of bacon in the middle (or break in two and place both pieces in the batter). Allow to cook briefly (so the side is very very light brown) and then flip over. If you allow the pancake to cook longer on the first side when you flip over there may not be enough uncooked batter to surround your slice of bacon. Cook on the second side until deep brown and then flip over again if you’d like to brown the first side a bit more.
  4. Serve with butter and maple syrup.

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

4 Spatulas

Recipes, Reviews and a Pinch of me!

Practically Country

Country living in a practical way!

The Last Bite

Relish in the memories


How’s the food near you?

Do or Doughnut

do or doughnut // there is no try


A variety of recipes that you should try

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

%d bloggers like this: