Whole Wheat Bacon Buttermilk Pancakes

My semester is winding down, and I’m currently at the point of being torn between wasting all of my time watching TV shows (hello, catching up on the past 3 seasons of Glee) and studying my butt off for all of the exams looming in the next few weeks.  I’ve been doing a fantastic job at completing assignments, but it’s taking a little more coaxing to get myself to study.  I only have two more weeks of actual classes, and then I immediately start my rotations for my P4 year.  I.  cannot.  wait!  I’ve been enjoying the last few weeks of still feeling like a college student… so I made bacon pancakes.

Yes.  Bacon pancakes.  This kind of happened on accident, because I bought maple bacon without realizing it.  And it was the ONLY bacon we had.  Usually I have at least 2-3 pounds at all times.  We love our bacon around here.  After making some carbonara with that bacon (not realizing it was maple until the last second) and making the entire apartment smell like maple syrup, Alex requested pancakes with maple bacon in them.  By the way, you totally couldn’t tell the carbonara was made with maple bacon, which was a definite plus.  It was delicious.

So I whipped these pancakes up over the weekend, and oh my goodness, guys.  I found my all-time favorite buttermilk pancake recipe!  SO light and fluffy.  I’m convinced that it’s because I made them on a cast iron griddle just like my grandma’s, which I just purchased with an Amazon gift card (you can get your own here – it’s an Amazon affiliate link, by the way).  Everything is better in cast iron!  And you can never go wrong with bacon, obviously.  Especially the maple bacon!

If you’re a person that likes to bake your bacon in the oven like I do on a wire rack and stash it away in the fridge to have at a moment’s notice, this recipe is definitely for you.  Throwing crispy cooked bacon into pancake batter is definitely one of the best weekend breakfasts.  A little indulgent, sure, but totally worth it!


Do you like bacon or sausage with maple syrup, or do you absolutely need your food items to be separate?


Whole Wheat Bacon Buttermilk Pancakes

yields about 10 medium-large pancakes

serves about 4-6

  • 2 cups white whole wheat flour
  • 2 Tbsp demerara sugar (or raw cane sugar)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1/4 cup plain Greek yogurt
  • 1/4 tsp vanilla extract
  • 2 eggs
  • 3 Tbsp butter, melted and cooled slightly
  • 10 slices bacon, cooked until crisp and chopped into pieces
  • butter, cooking spray, or bacon grease, for the griddle

In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together. Set aside.

In a large bowl, beat the buttermilk, yogurt, eggs, vanilla extract, and butter together, until smooth. Slowly add the flour mixture, and stir until just combined - it should still be slightly lumpy.

Heat a skillet or griddle over medium heat, and grease with butter, bacon grease, or cooking spray.

Scoop 1/3 cup of batter onto the skillet, and sprinkle with the cooked bacon pieces (I sprinkled 7-8 pieces on each pancake).

Cook the pancake on one side until bubbles begin to form and the edges appear slightly dry. Flip, and cook on the other side for another minute. Remove to a plate, and repeat with the remaining batter.

To keep the pancakes heated while cooking the remaining batter, turn the oven on warm (about 200ºF) and place a sturdy plate (or oven proof dish) in the oven. Transfer the cooked pancakes in there to stay warm.

Serve immediately with maple syrup (and extra bacon crumbles if you're feeling it!).