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Loaded Pancake Breakfast with Bacon and Potatoes Recipe

Loaded Pancake Breakfast with Bacon & Potatoes

There’s something incredibly comforting about a stack of pancakes, especially when they’re filled with savory goodness like crispy bacon and hearty potatoes. This Loaded Pancake Breakfast with Bacon & Potatoes is not just a meal; it’s a warm hug on a plate that brings back memories of cozy brunches with family and friends. The best part? It’s quick and easy to whip up, making it a perfect choice for busy mornings or lazy weekends.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour The base for our fluffy pancakes.
  • 2 tbsp sugar A touch of sweetness to balance the savory flavors.
  • 1 tbsp baking powder This helps our pancakes rise beautifully.
  • 0.5 tsp salt Enhances all the flavors.
  • 1 cup milk Adds moisture and richness.
  • 1 large egg Binds everything together.
  • 2 tbsp melted butter For that delicious buttery flavor.
For the Savory Additions
  • 1 cup cooked and crumbled bacon The star ingredient for savory goodness.
  • 1 cup cooked and diced potatoes Adds heartiness to each bite.
  • 0.5 cup shredded cheese Cheddar or your favorite cheese for extra flavor.
For Serving
  • Maple syrup
  • Fresh chives or green onions

Equipment

  • Large bowl
  • Skillet or Griddle

Method
 

  1. Step 1: In a large bowl, combine the flour, sugar, baking powder, and salt.
  2. Step 2: In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
  3. Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Remember, do not overmix; a few lumps are okay!
  4. Step 4: Gently fold in the cooked bacon, diced potatoes, and shredded cheese until evenly distributed.
  5. Step 5: Preheat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
  6. Step 6: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
  7. Step 7: Serve the pancakes warm, drizzled with maple syrup and garnished with chopped chives or green onions for that fresh touch.

Notes

If you have leftovers (which is rare!), let them cool completely and store them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet. For longer storage, freeze them for up to a month. Just separate each pancake with parchment paper to prevent sticking.