These Vegan "Bacon" Pancakes are fluffy, tender, and the perfect blend of smoky, salty, and sweet! Top with maple syrup for a forkful of plant-based breakfast bliss.
The story behind these pancakes is kind of silly. Anyone else a fan of Frasier, the TV show? Remember the episode where they're on vacation in Belize and Claire orders her pancakes with bacon crumbled into the batter?
Frasier has been one of our favorite "sitcom therapy" shows for years. After I shared this Vegan Bacon Bits recipe a couple of weeks ago, we happened to re-watch that episode with Claire's bacon pancakes.
So of course I had to use those tasty bac'n bits to make my own version! But my bacon pancakes are obviously vegan, and I have to say.... they turned out pretty amazing!
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Ingredient Notes
This is a summary to give you a quick glance of the ingredients you'll need. Be sure to scroll down for the full recipe and instructions.
- Vegan Bacon Bits - you'll need about ¾ cup, chopped into even smaller pieces; I've only tested this recipe with my homemade bac-un bits, but I'm sure store-bought vegan bacon or even these tofu sausage crumbles will taste great, too!
- Flour - this pancake recipe is designed to work with regular all-purpose flour or a 1:1 gluten-free flour blend; the pancakes in the photos were made with King Arthur's gluten-free 1:1 flour. For a whole-grain option you could use this oat flour pancakes recipe and add bacon bits to it.
- Almond Flour - fat is important to the overall flavor and texture of pancakes. Since we're not using oil, butter, or coconut milk in this recipe, I added almond flour for richness and to help disrupt the binding of the other flour.
- Sugar - I used organic cane sugar; sweetness is VERY important in these pancakes to balance out the saltiness of the bac'n bits.
- Baking Powder - use a full tablespoon for the fluffiest pancakes!
- Fine Sea Salt - you'll only need ¼ teaspoon because the bacon adds quite a bit of saltiness.
- Milk - I've only tested this recipe with unsweetened soy milk.
- Apple Cider Vinegar - this curdles the protein in the soy milk making a vegan "buttermilk" and helps with fluffiness.
- And lots of Maple Syrup for serving!
Vegan Bacon Pancakes Tips
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The gluten-free flour blend produced a thicker batter than the test batch with regular all-purpose.
If the batter becomes too thick as it sits feel free to add another tablespoon or two of soy milk as needed.
Oh, and a quick tip about serving these... don't skimp on the maple syrup! It really is key in balancing the flavors and creating that irresistible sweet-and-salty experience.
Substitutions
It can be tricky making substitutions in pancakes because it is a cake after all, so each ingredients is important and serves a purpose. With so many different flours, milks, fats, and sweeteners to choose from, that leads to about a million-and-one different combinations. Okay, maybe not that many, but you get the point.
So while I would love to be able to tell you how to substitute whole-wheat flour or spelt or even a different flour for the almond flour, any change will affect the overall balance of wet to dry and the sweetness, texture, etc.
That doesn't mean substitutions won't work, but do so at your own risk! If you do try something else be sure to leave a comment below to let everyone know what you used and how your pancakes turned out!
For a whole-grain option try the Oat Flour Pancakes linked above and simply add the bacon bits to that batter. They'll taste amazing with the slightly sweet maple syrup vibes of those WFPB pancakes.
Recipe Yield
The recipe makes about six 4 ½-inch pancakes, which is perfect for our two-person household, but you'll definitely want to scale up if cooking for a larger family.
You can also make extra pancakes and store leftovers in the refrigerator for a few days, or freeze them for a rainy day.
Storing and Freezing Pancakes
The pancakes will keep in the fridge for up to 4 days and are easy to reheat on the stovetop.
To freeze, let the pancakes cool completely, then place small pieces of parchment paper between each one. Store in an airtight container in the freezer for up to 1 month.
I hope you enjoy my vegan and vegetarian take on bacon pancakes. If you try the recipe I'd love to hear from you! Comment below and leave a star rating to share your feedback.
More Vegan Pancake Recipes
Recipe
Vegan Bac'n Pancakes
Ingredients
- ¾ cup unbleached all-purpose flour or a 1:1 gluten-free flour blend - I used King Arthur GF flour. See Notes for whole-grain option.
- ¼ cup almond flour
- 3 tablespoons organic cane sugar - Sweetness is important to balance the saltiness.
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup plus 2 tablespoons unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¾ cup chopped homemade Vegan Bacon Bits - Can sub store-bought tempeh bacon or sausage crumbles
- pure maple syrup - for serving
Instructions
- In a mixing bowl whisk together the flour, almond flour, sugar, baking powder, and salt. In a small bowl combine the soy milk, vinegar, and vanilla.
- Pour the soy milk mixture into the dry ingredients. Use a large spoon to gently stir just until a lumpy batter forms. Careful not to overmix. Let stand for 2 to 3 minutes, then fold in the bacon bits.
- Preheat a non-stick skillet or electric griddle over medium heat. Flick a bit of water onto the preheated surface. If it beads up and dances, the pan is fully preheated. Pour ⅓ cup of batter per pancake onto the pan/griddle. Flip the pancakes when bubbles appear across the top and the undersides are golden. Cook for another 90 seconds, or so, or until golden on both sides. You may need to adjust the heat slightly during cooking to get it just right.
- Serve bac'n pancakes warm with plenty of maple syrup.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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