Do you love the taste of sweet and savory put together? If so, I have the perfect breakfast or brunch treat for you. As a huge fan of sweet and savory foods these Brown Sugar Bacon Pancakes are perfection. Between the thick sliced brown sugar bacon bits and sweet pancake batter with hints of vanilla and cinnamon, you’re in for a treat!Jump to Recipe
Want to know the best part of this recipe? You get to use your favorite quick pancake mix. As much as I love a homemade pancake I also love making meals easier when adding extra ingredients or steps. Almost like a trade off. I used Hungry Jack for this particular recipe but Bisquick and Aunt Jemima taste equally as good. As I said, you get to use your favorite! I will however make a bacon recommendation. Wright brown sugar bacon made by Hormel is my favorite bacon for this recipe. It holds the crunch and keeps the savory with slightly sweet taste you want in the pancakes for taste and texture purposes.
Perfect Pancake Tips:
I recommend using real butter to grease the pan or skillet. Butter creates a crispy golden brown edge that I LOVE on my pancakes.
Use a 1/4 cup dry ingredient measuring cup for perfect sized pancakes. If you enjoy larger pancakes use a 1/3 cup dry ingredient measuring cup.
Real maple syrup is amazing. If you’re still using the standard pancake syrup I highly suggest buying and using real maple syrup for this recipe. There’s nothing wrong with regular pancake syrup, but maple syrup has a much authentically sweeter taste to it.
If you can’t find brown sugar bacon for this recipe you can always buy your favorite bacon, sprinkle it with brown sugar, and bake. Or use the regular bacon and double the amount of brown sugar in the recipe.
Now let’s get started on some Brown Sugar Bacon Pancakes!
Brown Sugar Bacon Pancakes
The perfect balance of sweet and savory for a delicious breakfast or brunch meal. So easy and full of flavor!
- 2 cups Pancake Mix
- 1.5 cups Milk
- 6 strips Brown Sugar Bacon
- 3-5 Tbsp. Butter
- 1/3 cup Brown Sugar
- 2 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
Prepare your bacon strips according to the package instructions. Bake until all the pieces are CRISP so they won’t be chewy in the pancakes.
Make the pancake mix according to the instructions on the box. My instructions above work for most pancake mixes just be sure yours doesn't call for an egg or two.
Once you have the base level batter ready, add the brown sugar, vanilla extract, cinnamon and nutmeg. Whisk together well.
In a small bowl break up 4 strips of the bacon into small bacon bits. (Keep two of the strips whole to top your pancakes with)
Pour the bacon bits in the batter and lightly stir to combine the bacon pieces into the batter.
Turn your griddle or frying pan on medium to medium low and use a small piece of butter to coat the griddle/pan. Once it is hot, use a 1/4 dry ingredient measuring cup to pour the pancake(s) in for even perfect sized pancakes.
The edges of the pancake(s) may sizzle due to the butter which is good because that's how you create the crsipy edges.
Flip the pancake(s) once bubbles have formed on the top (or use a spatula to check the color of the pancake underneath for your desired pancake color)
Cook the other side until golden brown and place on a plate.
Repeat steps 6-9 (adding a little butter to the griddle/pan for each pancake) until all of your batter is gone.
Once your pancakes are done, top with the remaining bacon strips however you like and sprinkle with a little extra brown sugar on top of the bacon…Enjoy!