Bacon Pancakes
Sharon Lehman, RDN · tasteofhome.com · 2025 · 12 servings
Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More fat than 97% of recipes: 45% of the flour weight against the typical recipe's 16%, about 3 times as much.
- Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 0.9%.
Ingredients (12)
- 12 center-cut bacon stripsn/a
- 1-1/2 cups all-purpose flour≈ 188 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 1 cup buttermilk≈ 244 g
- 2 large eggs, room temperature≈ 100 g
- 1/4 cup butter, melted≈ 57 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 tablespoons butter≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup, for servingn/a
flour 188 gbatter 657 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid130% · 29th percentile · median 159%
- Egg53% · 77th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat45% · 98th percentile · median 16%
- Leavening4.1% · 27th percentile · median 5.4%
- Salt1.6% · 78th percentile · median 0.9%
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