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Looking for a delicious twist on classic breakfast pancakes? Try this simple recipe for chocolate chip pancakes with bits of candied bacon. Ready in just 45 minutes, the dish combines the gooey richness of chocolate chips with the irresistible crunch of bacon, creating the perfect balance of sweet and salty flavor.
Notes From the MGC Kitchen
We originally created this chocolate chip pancake recipe as part of a Mother’s Day feature for ZEST Magazine, but it’s perfect any time you want to splurge and hit the pause button on those green smoothies and whole-grain cereals. Sweet and salty flavor combos are a favorite of ours, and this recipe was an easy way to bring them to the breakfast table. Topped with a pat of butter and a drizzle of maple syrup these pancakes are sure to elevate your Sunday morning.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- PANCAKE BATTER BASICS: Flour, sugar, baking powder, baking soda, salt, and eggs.
- BUTTERMILK: We’ve chosen to use buttermilk in these pancakes because its mild acidity helps to produce a tender, light texture. In addition, its tangy flavor serves as a nice contrast to the sweetness of the chocolate.
- MELTED BUTTER: We always make our pancakes with melted butter instead of oil to enhance both the flavor and promote even browning.
- CHOCOLATE CHIPS: You’ll want to use standard-sized semisweet chocolate chips for this recipe. We call for 2 ounces, which is about 1/3 cup depending on the brand you use.
- BACON: When making candied bacon, the thick-cut bacon variety works best because it won’t get overcooked and dry in the amount of time the sugar needs to melt in and caramelize.
- BROWN SUGAR: Brown sugar’s high moisture content melts evenly and adheres well to the bacon. You can use either light or dark for this recipe.
- CINNAMON: A small amount of cinnamon added to both the pancake batter and the candied bacon provides a hint of spice that complements the chocolate’s flavor.
How to Make Chocolate Chip Pancakes with Candied Bacon
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
MAKE THE CANDIED BACON: Lay the bacon strips on a rack. Combine brown sugar and cinnamon, and sprinkle the mixture evenly over the bacon. Bake until crisp and caramelized. (The timing will depend on the thickness and fat content of your bacon.) Blot with paper towels, allow to cool completely, then chop them into very small bits. Shut off the oven and allow it to cool so you can keep the finished pancakes warm until ready to serve.
MAKE THE PANCAKE BATTER: Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a mixing bowl. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips and candied bacon.
COOK THE PANCAKES: Heat a nonstick griddle over medium-high heat and lightly coat it with vegetable oil. Ladle batter onto the hot griddle and cook until small bubbles appear on the top. Flip and cook until the second side is golden brown. Work in batches until all the batter is used, wiping the griddle and re-oiling it in between each batch. Keep the finished pancakes warm in the oven as you work.
SERVE: Serve with a pat of butter and maple syrup or dust with powdered sugar.
Tips For Making Perfect Pancakes
MIXING THE BATTER: Always combine dry ingredients in one bowl and wet in another. Pour the wet ingredients into the dry and mix gently with a spatula. Don’t overmix – a few small lumps here and there won’t be a problem.
CHOOSE THE RIGHT PAN: A heavy, flat griddle is the best choice when making conventional pancakes. You can also use a large frying pan (including nonstick), but the sides and round shape will make your pancakes harder to turn.
PREHEAT THE PAN PROPERLY: Preheat over medium-high heat (375°F for an electric griddle). Test by sprinkling a few drops of water on the pan. If they spatter and evaporate immediately, your pan is preheated.
KEEP PANCAKES WARM: Since you’ll be cooking pancakes in batches, you’ll want to keep the finished ones warm while you cook the rest. Place them on a wire rack, cover loosely with foil, and place in a 200°F oven for up to 15 minutes.
MORE PANCAKE-MAKING TIPS: In our basic recipe for pancakes, you can find more expert tips for making perfect pancakes, including how to make a “test pancake” and adjust the batter.
Chocolate Chip Pancakes With Candied Bacon
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon, optional
- 2 eggs, beaten
- 2 cups buttermilk
- 2 tablespoons melted butter
- 2 ounces semisweet chocolate chips
- Vegetable oil
For the Candied Bacon:
- 3 slices thick-cut bacon, (see notes)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon, optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with foil. Set a wire rack on top and coat it with nonstick spray.
Make the candied bacon:
- Lay the bacon on the rack. Combine the brown sugar and cinnamon, and using your fingers, sprinkle the mixture evenly over the bacon. Bake until crisp and caramelized, 16 to 20 minutes. (Timing will depend on the thickness and fat content of your bacon.)
- Remove the bacon from the oven and lay the strips, sugar side up, on paper towels. Blot gently to remove excess fat, then allow the bacon to cool completely for about 10 minutes. Once cooled, chop into very small bits.
- Shut off the oven and allow it to cool to about 200°F.
Make the pancake batter:
- To make the pancakes, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips and candied bacon.
Cook the pancakes:
- Heat a nonstick griddle over medium-high heat and lightly coat it with vegetable oil. Ladle the batter, 2 to 3 tablespoons at a time, onto the hot griddle and cook until small bubbles appear on the top.
- Flip carefully, and cook until the second side is golden brown. Total cooking time is about 2 to 3 minutes per side.
- Work in batches until all the batter is used, wiping the griddle and re-oiling it in between each batch. Keep the finished pancakes warm in the oven as you work.
- Serve with a pat of butter and maple syrup or dust with powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I happened to have all the ingredients in the house and made these for my wife this morning for Mothers Day. I want them for Fathers Day too.
Thank you, Larry. Hope you get to enjoy them again in a month or so.
What a nice stack of pancakes! And all my favorite ingredient chocolate chips and candied bacon. Yummy! just amazing! Real treat for Sunday morning!