Baked Pancake with Maple Bacon and Sea Salt Caramel Chip

This is an incredibly delicious pancake; one that gets the kids out of bed in record time. It’s almost as if you are eating dessert for breakfast.  Pancake is usually all about the syrup (the real reason why I usually don’t like pancakes).  For this recipe, you need very little to no syrup.  Enjoy!

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5 from 1 vote

Baked Pancake with Maple Bacon and Sea Salt Caramel Chips

Course Breakfast
Keyword Bacon Pancakes, Best Baked Pancakes, Chocolate Pancakes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Yasmin R


  • 3 slices maple flavored bacon
  • 6 tablespoons Butter Melted
  • 2 cups Buttermilk
  • 2 large eggs
  • 2 cups all purpose flour
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons sea salt caramel chips
  • Optional: Maple Syrup


  1. Preheat oven to 350 degrees (I use a convection oven)

  2. Cook the bacon.  Coarsely chop the bacon

    Note: Do not cook the bacon to a crisp.  I usually cook it for about 8 minutes on a medium-low heat

  3. While cooking the bacon, simultaneously melt the butter in a small saucepan over low heat

  4. Remove melted butter from the stove.  Add the buttermilk

  5. Add the eggs.  Use a spoon or fork to combine the eggs, buttermilk and butter.  Set aside

  6. In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt.  Use a spoon to combine.  Add the bacon and sea salt caramel chips.  Mix to combine, coating the bacon and chips

    Note: Adding the bacon and chips and coating with the flour helps to prevent them from settling at the bottom of the pancake.

  7. Make a well in the center of the flour mixture and pour in the buttermilk mixture.  Use the spoon to gently combine  the flour and buttermilk mixtures leaving some lumps

  8. Use some butter to grease a 10-inch ovenproof non-stick frying pan. Pour the pancake batter into the pan and use a spatula or back of a spoon to even out the top (do not press down the batter)

  9. Place the pan in the middle rack of the oven and bake for 40 minutes - test for doneness - a toothpick inserted in the middle should come out clean.

    Note: If using a non-convection oven bake for five minutes longer

  10. Cut into four to six wedges and serve - syrup on the side optional.


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