Pancake Bacon Dippers combine crisp, savory bacon with fluffy buttermilk pancake batter in a long shape made for dipping. They are easy to serve at brunch, family breakfasts, or a relaxed weekend meal.

Ingredients

For the Pancake Batter

1 cup (120 grams) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180 milliliters) buttermilk
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

For the Bacon and Serving

8 strips thick-cut bacon
Butter or neutral oil, for the griddle
Warm maple syrup, for dipping
Powdered sugar or softened butter (optional)

Step-by-Step Instructions

1. Cook and Drain the Bacon

Preheat a skillet or griddle over medium heat. Cook the bacon until crisp but not brittle; the strips should remain straight enough to coat and hold their shape. Transfer them to paper towels and blot away excess grease so the batter can adhere.

Eight cooked bacon strips draining before coating — Cook all eight bacon strips until crisp but still straight and flexible.

2. Prepare the Pancake Batter

Whisk the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl or jug, whisk the buttermilk, egg, vanilla, and melted butter. Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix.

Thick buttermilk pancake batter mixed gently — Mix just until combined; a few small lumps help keep the batter tender.

3. Coat the Bacon

Heat a clean nonstick griddle over medium heat and grease it lightly. Dip one bacon strip into the batter, allowing excess batter to drip back into the bowl. The strip should have a thin, even coating rather than a heavy layer.

4. Cook and Flip

Place each coated strip on the griddle with room around it. Cook for about 2 minutes, until bubbles appear and the edges look set. Flip carefully and cook for another 1 to 2 minutes, until the second side is golden and the pancake batter is cooked through. Work in batches so the dippers do not touch.

Four pancake bacon dippers cooking on a griddle — Cook the coated bacon in batches, flipping when bubbles form and the edges set.

5. Serve Warm

Transfer the finished dippers to a wire rack or warm plate. Serve immediately with a small bowl of warm maple syrup. Add a light dusting of powdered sugar or a small pat of butter if desired.

Pancake dipper opened to reveal a real bacon strip — The fluffy pancake coating surrounds a recognizable thick-cut bacon strip.

Tips for Success

Use thick-cut bacon: It keeps its structure and creates a balanced bacon-to-pancake ratio.
Drain the bacon well: Excess grease prevents pancake batter from clinging evenly.
Keep the coating thin: A thin layer cooks through before the outside becomes too dark.
Control the heat: Medium heat allows the batter to cook through while producing a golden surface.
Serve promptly: The contrast between crisp bacon and fluffy pancake is best while warm.

Pair the dippers with coffee, milk, or fresh fruit for a complete breakfast.