You know what’s better than pancakes with a side of bacon?
Yeah, that would be pancakes with bacon INSIDE of them.
Whelp. That happened. Can I get a #YOLO? Is that still a thing that people say? If it is, I think bacon pancakes qualify as YOLO-worthy material.
(I swear I’m 25, not 75, as that prior paragraph might lead you to believe. I really don’t know what to say re: my massive uncool-ness. I’m sorry?)
If you still like me after I said YOLO, I would like to reward you with a giant stack of bacon-filled ricotta pancakes drizzled with pure maple syrup and topped with extra bacon for the obvious reason that with bacon, more is more (is more is more).
I’ve been dying to try pancakes made with ricotta and whipped egg whites, because I’ve read in many places that that is hands-down the best way to make light, fluffy pancakes. And of course, because I will add bacon to any blank canvas with a hint of sweet-savory potential, I had to add a few slices of chopped-up bacon for that bacon-in-every-bite goodness.
Luckily, this method absolutely did not disappoint. These maple bacon ricotta pancakes are SO good, guys. I was pleased to find that ricotta pancakes don’t taste cheesy at all; the ricotta just adds a creamy element that makes these pancakes seriously decadent. The whipped egg whites do add a little extra step, but it makes all the difference – the batter is so light, almost bubbly, and bakes up into big, thick and fluffy pancake goodness. I don’t think I can ever go back to “normal” pancakes ever again for my homemade pancakes – these two ingredients really do make for the BEST panckaes. Plus, adding bacon to anything breakfast-y is just really never a bad idea – especially if you’re the kind of person who, like me, likes “accidentally” pouring your maple syrup on top of your bacon, too. These pancakes make no apologies, and that’s why I love them. You must try these bad boys!
- 1 cup ricotta, drained for 30 minutes in a fine mesh strainer if particularly water-y
- 1 cup flour
- ½ tsp. baking powder
- 1 ½ tbsp. granulated sugar
- 1/8 tsp. salt
- ¾ cup milk (I used low-fat)
- 2 eggs, yolks and whites separated
- ½ tsp. vanilla
- 4 slices bacon, cooked and chopped
- Butter, for frying
- Pure maple syrup, for serving
- First, combine your dry ingredients in a medium bowl. Whisk together the flour, baking powder, sugar, and salt. In a large bowl, stir together the ricotta, milk, egg yolks (not whites!!), and vanilla. Add the dry ingredients to the wet ingredients and mix lightly until combined. Stir in ¾ of the chopped bacon, reserving the remaining ¼ for topping.
- In the medium bowl you used for your dry ingredients, whip your egg whites using a hand-held mixer until stiff peaks form. Add one scoop of the whipped egg whites to the batter; mix lightly to combine. Then gently fold in the rest of the egg whites with a spatula (do not over-mix).
- Before cooking, preheat your oven to 200°F and put a rimmed baking sheet in there to hold pancakes as they come off the griddle.
- Heat a griddle or skillet over medium-high heat. Add 1-2 tbsp. butter to the pan. Once melted, add batter to the pan in 1/3-cup dollops. Cook for about 3 minutes on the first side, until the bottom is golden and little bubbles rise to the top, then flip and cook for another 2-3 minutes, until cooked through. Once done, transfer pancakes to the baking sheet to keep warm. Repeat with the remaining batter, adding additional butter with each batch, until all the pancakes are cooked.
- Serve warm, topped with the remaining bacon crumbles and lots of real maple syrup.
- This makes about 9 pancakes, serves 2-3.
Looking for more bacon-y breakfast love?
Bacon, Kale, and Caramelized Onion Quiche with Buttermilk Oat Crust
Cheesy Jalapeño Bacon Corn Cakes
Bacon, Onion, and Ricotta Frittata
