Candied Bacon Pancakes by Cooking in the Yard

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Cooking in the Yard

Danny makes bold backyard BBQ recipes, fun twists, and easy comfort food that turn every meal into a party.

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Candied Bacon Pancakes Candied Bacon Pancakes begin with bacon baked under a thin coating of maple syrup and brown sugar, then take a second turn on the griddle after being dipped in pancake batter. The process moves in clear stages: bake the bacon until dark amber, let it cool until it can be handled, coat it in thinner pancake batter, and cook each side until golden brown.

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Maple syrup appears at both the beginning and the end of the recipe. It is brushed over the bacon before the brown sugar is added, then offered again for drizzling over the finished pancakes or for dipping.

A hand holding a crispy piece of bacon over a dish of white dip, with a person in a blue shirt featuring a cartoon graphic in the background.

Why You'll Love This Recipe

This recipe pairs a baked candied bacon step with a pancake-batter coating and a final cook on a medium-high griddle or frying pan. The bacon is not dipped in batter until after it has cooked in the oven and cooled for 10 to 15 minutes.

The oven stage gives the maple syrup and brown sugar time to cook over the bacon for 45 to 50 minutes. The bacon is removed when it reaches a dark amber color, with attention paid to keeping the middle from burning even if the ends may burn.

A double batch of pancake batter is made while the bacon cools. The batter is mixed a little thinner than usual, then each bacon strip is dipped and immediately transferred to the hot cooking surface.

A person holds a crispy strip of bacon in front of their chest, wearing a blue Best Dad Ever t-shirt with a cartoon character on it.

The final stage is brief compared with the oven bake. Each batter-coated strip cooks for about 3 to 4 minutes per side, until golden brown, before being served with maple syrup.

Ingredients You'll Need

You will need 1 pound of bacon, 3/4 cup brown sugar, 1/2 cup maple syrup, and your favorite pancake mix. Prepare the pancake mix as a double batch, making the batter a little thinner than usual for dipping the cooled bacon.

The bacon is arranged on a wire rack in a single close arrangement, with the strips next to one another but not touching. Set the wire rack on a baking sheet before it goes into the oven.

Maple syrup is used first as a thin brushed layer over the bacon. Brown sugar is then sprinkled evenly over that syrup layer, so the order of these two additions is important to the preparation.

A hand holds a syrup-dripping pancake stick above a small bowl of syrup. A blue shirt with a cartoon dog character is visible in the background.

After baking, the bacon is cooked again on a griddle or frying pan heated to medium-high heat. Keep maple syrup available for the finished bacon pancakes, whether you plan to drizzle it over them or use it as a dip.

How To Make It

Preheat your oven to 375 degrees. On a wire rack, lay your thick cut bacon down next to each other, close but not touching.

Brush on a thin layer of maple syrup on top of the bacon. Sprinkle brown sugar evenly on top of the maple syrup.

Place the wire rack on top of a baking sheet. Place into the preheated oven and allow to cook for 45 to 50 minutes.

Remove when the bacon is a dark amber color, ensuring the ends may burn but the middle does not. When bacon is done cooking, remove from the wire rack, ensuring nothing is stuck.

Let it cool for about 10 to 15 minutes until you are able to handle it. While the bacon is cooling, mix up your favorite pancake batter, making it a little thinner than usual. Make a double batch.

Dip the bacon in the pancake batter, remove immediately, and place onto a griddle or frying pan heated to medium-high heat. Allow to cook for about 3 to 4 minutes per side. Remove when it's golden brown and serve with maple syrup to drizzle or dip.

Serving & Variations

The recipe’s finishing option is maple syrup, served either over the cooked bacon pancakes or alongside them. Because maple syrup is already part of the baked bacon coating, the serving syrup continues the same ingredient used earlier in the process.

For drizzling, add maple syrup after the bacon has cooked on both sides and reached a golden brown color. For dipping, place the syrup alongside the finished bacon pancakes so it can be used at the table.

Two skewers covered in melted cheese are lying on a sizzling brown grilling surface, with bubbles and steam visible around them.

The pancake batter is specifically prepared as a double batch and made a little thinner than usual. That adjustment belongs to the dipping stage, when the bacon is cooled enough to handle and ready to be transferred immediately from the batter to the hot griddle or frying pan.

Frequently Asked Questions

How long does the candied bacon bake?

Bake the bacon at 375F for 45 to 50 minutes, until it is a dark amber color.

How should the bacon be arranged for baking?

Lay the thick cut bacon on a wire rack close together but not touching, then place the wire rack on top of a baking sheet.

When should I make the pancake batter?

Make the pancake batter while the cooked bacon cools for about 10 to 15 minutes. Make a double batch and mix it a little thinner than usual.

How long do the bacon pancakes cook?

After dipping the bacon in pancake batter, cook it on a medium-high griddle or frying pan for about 3 to 4 minutes per side, until golden brown.

Wrapping Up

Candied Bacon Pancakes are made in two cooking stages: first in a 375-degree oven, then on a medium-high griddle or frying pan. Keeping those stages in order allows the bacon to bake with its maple syrup and brown sugar coating before it is cooled, dipped in batter, and cooked until golden brown.

Recipe created by Cooking in the Yard for Trust Me Try It.

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