These sweet-and-salty chocolate chip and candied bacon studded pancakes are the perfect choice for a special occasion breakfast.

Stack of four chocolate chip and candied bacon pancakes topped with butter and syrup.

When you’re looking to make a memorable breakfast for Mother’s Day, an anniversary, or someone’s birthday, these pancakes are definitely the answer.

Studded with semi-sweet chocolate chips and salty bits of bacon caramelized in brown sugar, they may not be the healthiest of morning meals, but they’re sure to make a hit.

A serving of chocolate chip pancakes on a plate topped with a pat of butter and a drizzle of syrup.
Chocolate Chip and Candied Bacon Pancakes

Chocolate Chip and Bacon Pancakes

5 from 2 votes
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These sweet-and-salty chocolate chip and candied bacon studded pancakes are the perfect choice for a special occasion breakfast.
Yield: 16 pancakes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
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Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 eggs, well beaten
  • 2 cups buttermilk
  • 2 tablespoons melted butter
  • 2 ounces semisweet chocolate chips
  • Vegetable oil

For the Candied Bacon:

  • 3 slices thick-cut bacon
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  • To make the candied bacon, 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.
  • Lay the bacon on the rack and sprinkle generously with brown sugar and cinnamon. Bake until crisp and caramelized, 16 to 20 minutes (depending on thickness).
  • Remove from the oven, allow to cool completely, then transfer to a cutting board and chop into very small pieces.
  • Shut off the oven and allow it to cool to about 200°F.
  • 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.
  • 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 and cook until the second side is golden brown. Total time is about 2 to 3 minutes per side.
  • Work in batches until all the batter is used, oiling the pan 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.
Author: Lynne Webb
Course: Breakfast & Brunch
Cuisine: American
Calories: 330kcal, Carbohydrates: 48g, Protein: 12g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 79mg, Sodium: 652mg, Fiber: 2g, Sugar: 15g
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