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No. 0232 British Free recipe

Fluffy Pancakes with Crisp Streaky Bacon

Thin, lacy-edged buttermilk pancakes with deeply browned spots are layered with strips of crisp streaky bacon for the ultimate sweet and salty brunch plate. Drizzle with warm maple syrup if you like and watch it pool around the bacon for a lazy weekend breakfast.

4.2 from 225 cooks

Overlapping golden buttermilk pancakes layered with crispy streaky bacon on a white plate
Photo: Eva Bronzini on Pexels
Prep
10 min
Cook
25 min
Total
35 min
Serves
3
Level
Easy
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Method 5 steps

  1. Lay the bacon on a rack over a sheet pan and bake at 400 F for 15 to 18 minutes, until crisp and deep red-brown.

  2. Whisk the flour, sugar, baking powder, baking soda and a pinch of salt. In another bowl whisk the buttermilk, egg and melted butter.

  3. Stir the wet ingredients into the dry just until combined; a few lumps are fine. Rest the batter for 5 minutes.

  4. Heat a lightly buttered skillet over medium heat. Pour in 1/3 cup batter per pancake and cook 2 minutes, until bubbles pop on top and the underside is well browned.

  5. Flip and cook 1 minute more. Layer the pancakes on plates with the bacon tucked between them and serve with syrup if using.

Tap a step to mark it done.

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