Crispy bacon nestled inside a soft and fluffy pancake. The perfect portable, dippable breakfast!
Now, I’m not a fan of pancakes, waffles, French toast, or even crepes. I can handle one or two bites, but that type of food is just ‘heavy’ regardless of how light and airy it is in texture. I’m weird like that.
When a dish comes together better than you expect, you kind of smile a little bigger. These were so unbelievably good that I ate the entire stack myself.
Me… the girl who is not a pancake person, ate all of these! Mr. Fantabulous never even knew they existed!
These were the perfect little dipper size and could easily be for those who want Breakfast On The Go!
All I know is that I cannot wait to make these again this weekend.
Maybe I’ll let Mr. Fantabulous have one…
maybe…
er…
maybe not…
They are super fun, the kids will go nuts over these, they travel well (as in eat in the car as you drive to work – safely) and most of all, they are FANFRIGGENTASTIC!
So, to those gorgeous blueberries, you see in the pictures, I owe you one ginormous Thank You! It’s because of you that these little dippers came about! Muah!
PrintBreakfast Pancake Bacon Dippers
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Ingredients
- 8 slices thick cut bacon, cut in half
- 1 cup flour
- 3 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/3 cups buttermilk
- 1 egg, slightly beaten
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Maple Syrup for dipping
Instructions
- Preheat the oven to 400F.
- Line a baking pan with foil.
- Place a cooling rack on top of the pan.
- Line the bacon on top of the rack and bake for 17-20 minutes or until the bacon is just golden. It will crisp up even more once removed from the oven.
- While the bacon is cooking, whisk together the flour, sugar, baking soda and baking powder.
- In a separate, large bowl mix together the buttermilk, egg and vanilla until well combined.
- While whisking the egg mixture, slowly pour in the melted butter.
- Pour this over the dry ingredients and mix just until just a few lumps remain. You don’t want to over beat this.
- Set aside and allow to rest for at least 15-20 minutes.
- Heat a griddle pan over medium heat.
- Lightly spray with cooking spray (or can use butter.
- Pour your batter into a squeeze bottle with a large opening (or can you use a cup with a pour spout).
- Squeeze out the batter to a long oval to where it’s just a little bit longer and wider than the strips of bacon.
- Lightly press the cooked bacon in the center.
- Squeeze out a little more batter on top of the bacon. Don’t worry about not covering it all.
- Cook for 5-7 minutes or until bubbles start to form and the bottom becomes golden brown.
- Using a large spatula, flip and cook for another 3-5 minutes or until cooked through.
- Serve with warm maple syrup.
Notes
To make these for On-The-Go Breakfasts, simply stack a few in some wax paper and put some warm maple syrup in a lidded 2 ounce plastic cup. You can eat these while on your way to work or give them to your kids while you’re driving them to practice!
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