Pancake Wrapped Bacon Strips


  • 8 strips thick-cut bacon strips
  • 2 tbsp. butter

For pancakes:

  • 2 eggs
  • 2 cups flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups low-fat buttermilk
  • 4 tbsp. butter, melted and cooled
  • 1/2 tsp. vanilla extract
Cook bacon until crispy. Set aside on a paper towel-lined plate.

Prepare pancake batter. In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth.

Heat a griddle over medium heat. Add 1 tbsp. butter and allow to melt. Spread 2-3 tbsp. of batter across the griddle so it is the same length as a piece of bacon. Place bacon on top of the batter and cover with an additional 2-3 tbsp. of pancake batter. Repeat with remaining batter and bacon strips.

Cook for 2-3 minutes or until bottom is lightly brown. Use a spatula to turn pancake over. Cook on the other side for an additional 2-3 minutes.

Serve immediately with syrup.

by The Savvy Kitchen