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About This Recipe
If you’re looking for an easy-to-prep breakfast that has all the taste and comfort of a classic stack of pancakes, this Maple Bacon Pancake Bake is the perfect solution. This pancake bake brings together your favorite sweet and savory flavors in a single, easy-to-make dish. Just like my original recipe (Blueberry Sausage Pancake Bake), this recipe is the perfect option for meal prep or busy mornings when you need something that is easy to make, macro-friendly and insanely delicious!
My favorite part of pancake bakes are how easy they are to come together. Don’t get me wrong, I love a good, classic stack of fluffy buttermilk pancakes (try my Protein Powder Pancakes or Banana Oatmeal Pancakes) but sometimes you just need something that is quick to throw together and doesn’t require standing over the griddle. All you have to do is throw the ingredients together, pour the pancake batter into a pan and bake until golden brown! I’m telling you, it doesn’t get much easier than that!
For this recipe you can use any pancake mix you love! I love using a protein mix for extra protein but regular works just fine! And if you have a little extra pancake mix, try one of my other favorite easier pancake recipes like my Mini Chocolate Chip Pancake Bites, 5-Minute Pancake Bowl, or Quick Pancake Mix Scones!
Why You’ll Love This Maple Bacon Pancake Bake
- Only requires a few ingredients! I guarantee you probably have most of these ingredients already on hand!
- Easy and quick to make. 10 minutes of prep before it’s in the oven.
- Sweet AND savory vibes thanks to the sweet syrup and savory bacon!
- A great recipe for meal prep! Easily make four servings of pancakes in just minutes without having to stand over the hot griddle. Plus, these pancake bars freeze and reheat great!
- Macro-friendly! Less than 300 calories per serving and packed with protein.
- Pancake mix: Any kind of buttermilk pancake mix works here. I used Good & Gather protein buttermilk mix.
- Baking powder: To give this pancake bake some more fluff!
- Pure maple syrup: You can also use sugar-free pancake syrup instead of real maple syrup for less calories.
- Butter: I used melted unsalted butter here since the bacon already adds some saltiness to this recipe.
- Bacon: You’ll want cooked and crumbled bacon pieces. You can buy the pre-cooked kind or follow this recipe for the best crispy oven bacon.
- Brown sugar: Regular dark brown sugar or brown sugar alternative like Swerve or Truvia also work.
- Muffins: This recipe will also make 8 muffins if using a muffin pan (just bake for only 15 minutes).
- Bacon: Feel free to use turkey bacon for a lighter option or sausage crumbles if you prefer over bacon.
- Toppings: Add your favorite pancake toppings like blueberries, strawberries, peanut butter, whipped cream, cinnamon, etc.
- Gluten-free: To make this recipe gluten-free, just use your favorite gluten-free pancake mix.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Grease an 8×8, or other small baking dish, and set aside. Add the pancake mix, baking powder and water to a large bowl.
2. Whisk until there are no clumps.
3. Mix in the maple syrup, melted butter and half of the bacon.
4. Transfer batter to dish.
5. Then add remaining bacon crumbles to top of the pancake batter. Sprinkle brown sugar over top.
6. Bake for about 20 minutes– until the center is set and a toothpick inserted comes out with just a few wet crumbs. Cool for 10-15 minutes before slicing. Serve with syrup and a little butter if desired and enjoy!
You can let this maple-bacon oven pancake cool and wrap the 8×8″ dish in plastic wrap, or you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.
To freeze: I recommend cutting the pancake bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.
To reheat: Place pancake bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light butter. I promise you, your taste buds will immediately thank you.
Helpful Tips
- Don’t over-mix: Make sure to mix the batter ingredients until just mixed (there are no clumps). Over-mixing the batter can lead to tougher pancakes. I always mix by hand (I wouldn’t recommend using a hand beater for this recipe as it will be easier to over-mix the ingredients).
- Bacon: I like to chop my bacon into really small pieces that way I get a little bacon in each bite.
- Let cool: For best results, I recommend the pancake bake cool for 10-15 minutes before slicing so the pancake bake has time to set up and you will get clean, even cuts.
- Double the recipe: If you want to make a big batch of these pancake bars, you can double the recipe and bake in a 9×13″ pan.
Do I need to cover this pancake bake with foil when baking?
I leave it uncovered so it can bake faster. This also prevents condensation from the heat and foil that would make the breakfast bake more soggy.
Can I prep this pancake bake in advance?
You technically can but this bake is so easy to make and only takes 10 minutes to throw together! If the batter rest too long, the bacon might sink to the bottom of the dish so if possible, try to bake fresh! If you are cooking the bacon slices, you can go ahead and cook that so it’s ready to go.
Can I freeze this maple bacon pancake bake?
Yes! Properly stored, this bake will stay fresh up to 4 months. The best way to freeze is to tightly wrap bars in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziploc bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Maple Bacon Pancake Bake
Ingredients
- 1.5 cups buttermilk pancake mix (183g) see notes
- 1/2 tsp baking powder
- 1 cup water (240g)
- 2 Tbsp pure maple syrup (30g)
- 1 Tbsp melted unsalted butter (15g)
- 1/2 cup finely crumbled cooked bacon (60g)
- 1 Tbsp packed brown sugar (12g)
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Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8, or other small baking dish, and set aside.
- Add the pancake mix, baking powder and water to a bowl. Whisk until there are no clumps.
- Mix in the maple syrup, melted butter and half of the crumbled bacon.
- Transfer batter to dish, then top with remaining bacon crumbles. Sprinkle brown sugar over top.
- Bake for about 20 minutes– until the center is set and a toothpick inserted comes out with just a few wet crumbs.
- Cool for 10-15 minutes before slicing. Serve with syrup and a little butter if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
