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

Yield: 16 pancakes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

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

  1. 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.
  2. 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).
  3. Remove from the oven, allow to cool completely, then transfer to a cutting board and chop into very small pieces.
  4. Shut off the oven and allow it to cool to about 200°F.
  5. To make the pancakes, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
  6. In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
  7. Add the wet ingredients to the dry and stir until just combined.
  8. Fold in the chocolate chips and candied bacon.
  9. Heat a nonstick griddle over medium-high heat and lightly coat it with vegetable oil.
  10. Ladle the batter, 2 to 3 tablespoons at a time, onto the hot griddle and cook until small bubbles appear on the top.
  11. Flip and cook until the second side is golden brown. Total time is about 2 to 3 minutes per side.
  12. 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.
  13. Serve with a pat of butter and maple syrup, or dust with powdered sugar.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 652mgCarbohydrates: 48gFiber: 2gSugar: 15gProtein: 12g

Note: Nutrition information is estimated and may vary from your actual results.