Ever had one of those evenings when you’re craving something comforting and delicious, but don’t want to spend hours in the kitchen? That’s where these Breakfast-for-Dinner Pancakes and Bacon come in. I’ve perfected this recipe to deliver fluffy, golden pancakes paired with crispy bacon that’ll satisfy your comfort food cravings any time of day.
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups whole milk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Bacon:
- 12 slices bacon
Instructions
- Start with the bacon. Place a large skillet over medium heat and arrange bacon strips without overlapping. Cook for 4-5 minutes per side until desired crispiness.
- While the bacon cooks, whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, beat eggs, then mix in milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined – a few small lumps are perfectly fine. Don’t overmix!
- Heat a griddle or non-stick pan over medium heat. Test the temperature by sprinkling a few drops of water – they should dance across the surface.
- Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes).
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 people (yields 12-14 pancakes)
Recipe Notes
- Let your batter rest for 5 minutes before cooking – this helps create fluffier pancakes.
- Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- For extra-crispy bacon, start with a cold pan and heat gradually.
- Don’t have whole milk? 2% works fine too, though the pancakes won’t be quite as rich.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster for best results.
- Freeze unused pancakes with wax paper between each one for easy separation later.
These Breakfast-for-Dinner Pancakes and Bacon are perfect for those nights when you want something quick, comforting, and satisfying. The recipe is simple enough for beginners but yields results that’ll make anyone feel like a breakfast pro. Serve with warm maple syrup, butter, and your favorite toppings for a meal that’ll have everyone asking for seconds.
Breakfast-for-Dinner Pancakes and Bacon
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups whole milk
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 12 slices bacon
Instructions
- Start with the bacon. Place a large skillet over medium heat and arrange bacon strips without overlapping. Cook for 4-5 minutes per side until desired crispiness.
- While the bacon cooks, whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, beat eggs, then mix in milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined - a few small lumps are perfectly fine. Don't overmix!
- Heat a griddle or non-stick pan over medium heat. Test the temperature by sprinkling a few drops of water - they should dance across the surface.
- Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes).