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Bacon & Strawberry Stuffed Pancakes

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Is it us or is there bacon in everything these days? Not that we’re complaining! Hop on board the bacon bandwagon and whip up these Bacon and Strawberry Stuffed Pancakes for a breakfast treat that everyone will enjoy!
Bacon + Strawberry Stuffed Pancakes

Bacon + Strawberry Stuffed Pancakes

Calories 367kcal

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • Pinch of salt
  • cups skim milk with 1 Tbsp of white vinegar
  • 2 Tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extra
  • 2 large eggs
  • 6-8 strawberries
  • 6-8 bacon strips cooked, cut into bite-size pieces
  • 1 Tbsp canola oil for cooking pancakes
  • Extra butter for tops of pancakes
  • Maple syrup

Instructions

  • Before starting pancakes: chop strawberries, cook and chop bacon.
  • In mixing bowl or bowl of stand mixer, whisk together both flours, baking powder, 2 Tbsp sugar and salt; set aside.
  • In small bowl, combine milk and vinegar and let sit for a few minutes. To the milk add vanilla extract, melted butter; stir.
  • On medium speed, pour milk mixture into flour mixture and beat for about 30 seconds until blended; scrape down sides with spatula.
  • On medium speed, add eggs, one at a time, and continue to beat until fully combined (15-30 seconds). Batter should have a little thicker consistency then cake batter.
  • While batter is settling, wipe heavy bottom skillet with a little canola oil and butter. Heat on medium low until pan is hot. Test heat with a baby pancake for readiness.
  • Pour batter in pan with a ladle or cookie scoop. Gently drop a few pieces of strawberries and bacon in the center.
  • Once a bubble forms and pops in the center of the pancake, flip.
  • Put a little butter (about 1 Tbsp) on the top of each pancake as you stack them.
  • To serve, layer with more chopped strawberries and back in between layers and drizzle with butter and about 2 Tbsp maple syrup.
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