There’s something magical about waking up to the scent of pancakes on the griddle and bacon sizzling in the background.
This bacon maple pancakes recipe brings together everything I love in a comforting breakfast — warm, fluffy pancakes, crispy bacon, and the sweet depth of real maple syrup.
It’s nostalgic, indulgent, and just the thing I’d make on a lazy Sunday when I want to slow down and savor the morning.
Why You’ll Love This Recipe
Sweet and salty in every bite – thanks to that bacon-maple combo
Ultra fluffy texture – the sour cream gives these pancakes lift and tenderness
Easy to prepare – no special equipment needed
Makes any morning feel special – even if it’s just Tuesday
Crowd-pleaser – perfect for brunch or cozy family breakfasts
What You’ll Need (Ingredient Highlights)
All-Purpose Flour – The base of your pancake, gives body without being too dense.
Sour Cream or Greek Yogurt – Adds richness and moisture for tender pancakes.
Brown Sugar – Brings warm sweetness and depth of flavor.
Baking Powder – Helps the pancakes rise light and fluffy.
Vanilla Extract – Adds a cozy aroma to every bite.
Crispy Bacon Bits – Salty, savory crunch that makes this recipe shine.
Pure Maple Syrup – The real deal. Sweet, sticky, and worth it.
Salted Butter – Both in the batter and melted into the syrup for indulgence.
Pro Tips Before You Start
Don’t overmix the batter — a few lumps keep the pancakes light.
Use room-temperature eggs and dairy for a smoother mix.
Fry bacon until super crisp so it holds texture when mixed with syrup.
Keep finished pancakes warm in a low oven while you cook the rest.
Real maple syrup only — skip the artificial stuff for best flavor.
How to Make Bacon Maple Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and brown sugar until combined.
Step 2: Combine Wet Ingredients
In another bowl, whisk eggs, sour cream (or Greek yogurt), milk, melted butter, and vanilla extract until smooth.
Step 3: Make the Batter
Gently stir the wet ingredients into the dry ingredients.
Stop mixing once everything is just combined—it’s okay if the batter is lumpy.
Step 4: Cook the Pancakes
Heat a griddle or nonstick pan over medium heat with a bit of butter.
Pour ¼ cup of batter for each pancake.
Cook until bubbles form on top and edges look set, then flip.
Cook until both sides are golden brown.
Step 5: Keep Warm
Transfer cooked pancakes to a warm oven while you finish the rest.
Step 6: Make Bacon Maple Butter
Melt butter and maple syrup together in a microwave-safe bowl.
Stir in some of the crumbled bacon, saving a bit for topping.
Step 7: Serve and Enjoy
Stack pancakes on a plate, drizzle with warm bacon maple butter, and sprinkle with crispy bacon bits. Heaven!
What to Serve It With
Scrambled or poached eggs
Fresh fruit or a citrus salad
A hot cup of coffee or chai latte
A dollop of whipped cream for extra indulgence
Variations / Substitutions
Swap sour cream with plain Greek yogurt for a protein boost.
Add mix-ins like blueberries or pecans to the batter.
Make it gluten-free by using a 1:1 GF flour blend.
Use turkey bacon for a leaner alternative.
Add cinnamon or nutmeg for extra warmth.
Storage & Leftovers
Let leftovers cool completely before storing.
Refrigerate: Store pancakes in an airtight container for up to 3 days.
Freeze: Stack with parchment paper between and freeze in a zip-top bag.
Reheat: Toast in a toaster oven or microwave until warm.
Bacon-maple syrup can also be stored in the fridge and gently reheated.
FAQs
Can I make the batter ahead of time?
Yes, prep the batter the night before and store covered in the fridge. Stir gently before using.
What’s the best type of bacon to use?
Thick-cut bacon holds its texture best, but any crispy bacon will work.
Can I use maple-flavored syrup instead?
For best results, use real maple syrup. The flavor and texture are far superior.
Can I cook these without butter?
You can use a neutral oil, but butter gives better flavor and crisp edges.
Can I use buttermilk instead of sour cream?
Yes! It’ll change the texture slightly, making pancakes lighter.
Do I have to add bacon?
Nope! These pancakes are delicious with just maple butter too.
How do I make it dairy-free?
Use dairy-free yogurt, almond milk, and vegan butter substitutes.
Final Thoughts
If you’re looking to impress guests or simply treat yourself to a next-level breakfast, these bacon maple pancakes deliver big time.
They’re hearty, flavorful, and give you that sweet-salty harmony that keeps you going back for more.
Whether it’s a weekend brunch or a breakfast-for-dinner kind of night — this recipe always hits the spot.
Bacon Maple Pancakes
Ingredients
Method
- Whisk flour, baking powder, and brown sugar in a large bowl.
- In another bowl, whisk eggs, sour cream, milk, butter, and vanilla.
- Gently stir wet into dry until just combined (lumps are fine).
- Heat a griddle over medium heat and grease lightly.
- Pour ¼ cup batter per pancake, cook until bubbly, then flip.
- Cook second side until golden. Keep warm in oven if needed.
- See full steps with tips & photos → https://theboatshedcafe.com/bacon-maple-pancakes/
Notes
- Pancakes will be thick and fluffy—don’t thin the batter too much.
- You can use plain Greek yogurt for extra protein and tang.
- Substitute turkey bacon for a leaner option.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.