A savory twist on classic pancakes! These Bacon and Gouda Pancakes will be a family breakfast favorite for many mornings to come.
These pancakes were inspired by my 2 1/2 year old son. Since he is allergic to eggs (not eggs in a baked dish), I always have to get creative with breakfast for him. He absolutely loves bacon and maple syrup. After asking him and my 4 year old daughter what they wanted for Sunday breakfast, they screamed out “Pancakes! But can we help?”
I thought, why not add bacon in my pancakes (since I had only three slices on hand) and red wax gouda? I then put the kids to work. They love grating and mixing, and this recipes calls for both. My daughter grated the cheese and my son whisked everything together.
This is my quick pancake recipe. You can substitute the bacon and gouda with ham, turkey, sausage, cheddar, parmesan or goat cheese. And for those of you who don’t like to mix sweet and salty, you can always add your more traditional toppings like bananas or blueberries.
Dads will love this on Father’s Day
These pancakes would make a great Father’s Day brunch item, especially when the kids help out. BTW, I cooked the pancakes in the same skillet I cooked the bacon in. Bacon drippings make the best fat!Print
Bacon and Gouda Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
pinch of black pepper
1/2 cup gouda cheese, grated
1/4 cup not very crispy cooked bacon, chopped
3 tablespoons unsalted butter, plus more as needed
In a large bowl, whisk together the flour, sugar, baking powder, salt, black pepper and nutmeg. In another bowl, beat the eggs and whisk in the milk, vanilla, bacon and gouda.
Melt the butter (or in my case, bacon drippings) in a large cast iron skillet or griddle over medium heat.
Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Ladle 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes, and the other side is golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or keep warm in an 200 degree oven. Repeat with the remaining batter, adding more butter to the skillet as needed.
My son Veer (a.k.a. The Baconater) enjoying the final result
The Baconater enjoyed his pancake with a little extra maple syrup. He was a sticky mess in his pajamas!