These Sweet Potato Bacon Pancakes are the perfect mix of sweet and savory! Drizzle with warm maple syrup for an easy holiday breakfast!
Does Day Light Savings Time completely throw you off? All Summer long we enjoyed being outside late into the evening until the sun went down. Now the sun is setting by the time Mr. Maebell gets home from work. By the time dinner is made and cleaned up, it feels as if it is the middle of the night, and it is only 6pm! It is totally messing with my internal clock!
These gluten-free sweet potato pancakes are kind of life changing. We really love breakfast, it is probably our favorite type of meal to make. We always do big breakfast on the weekends and usually have “brinner” once a week. Quiche, casseroles, omelets, waffles, pancakes, you name it! These easy Sweet Potato and Bacon Pancakes are perfect for when you can’t decide if you want a sweet or savory breakfast because it is the best mix of both!
For this recipe, we use a cup of cooked and mashed sweet potato so this is a really easy way to use up extra sweet potato you might have on hand. We have baked sweet potato often as a side dish so if I know I am going to make these I just bake an extra sweet potato so we can make a big batch of these easy pancakes! They are perfect for a holiday brunch!
Ingredients in Sweet Potato Bacon Pancakes
Making bacon pancakes is so simple! Here’s all you’ll need for this recipe:
- Gluten-free Bisquick
- Cooked sweet potatoes
- Egg
- Buttermilk
- Bacon
- Maple syrup
How to Make Sweet Potato Bacon Pancakes
- Combine Bisquick, mashed sweet potato, eggs, buttermilk and maple syrup in a blender, then blend until smooth.
- Add ¾ of the bacon to the pancake batter, reserving additional for garnish.
- Heat a large skillet or griddle to medium heat.
- Use a ¼ cup measuring cup and scoop the pancake batter onto a greased preheated skillet.
- Cook pancakes until small bubbles start to form, then flip and finish cooking.
- Serve pancakes immediately with warm maple syrup and the additional bacon.
Can I Freeze Bacon Pancakes?
Yes! Let the bacon and sweet potato pancakes cool to room temperature, then lay flat on a baking sheet to freeze. Once hardened, seal inside a freezer bag for up to 3 months.
How to Reheat Pancakes
You can reheated pancakes in the oven, microwave, or in a toaster. If reheating in a toaster, I recommend letting the pancakes come to room temperature first (otherwise you’ll have to toast them a couple times and they’ll dry out too much).
Tips for Making Sweet Potato Pancakes with Bacon
- You can use any variety of sweet potato you’d like in this recipe.
- I recommend cooking your bacon until crisp, that way it adds some nice texture to the fluffy pancakes.
- I used gluten-free Bisquick in this recipe, but you’re welcome to use regular if desired.
More Easy Pancake Recipes:
- Double Chocolate Protein Pancakes
- Loaded Chocolate Chip Pancakes
- Buttermilk Banana Pancakes
- Orange Poppyseed Pancakes
- Carrot Spice Pancakes
Sweet Potato Bacon Pancakes
These Sweet Potato Bacon Pancakes are the perfect mix of sweet and savory! Cover with warm maple syrup for an easy holiday breakfast!
Ingredients
- 1 cup Gluten Free Bisquick
- 1 cup cooked and mashed sweet potatoes
- 1 egg, beaten
- 1 ¼ cup buttermilk
- 6 slices thick cut bacon, cooked and chopped
- 1 tablespoon maple syrup
- 3-4 tablespoons of oil for cooking
Instructions
- Combine Bisquick, mashed sweet potato, eggs, buttermilk and maple syrup in a blender.
- Blend until smooth, approximately 20 seconds.
- Add ¾ of the bacon to the pancake batter, reserving additional for garnish.
- Heat a large skillet or griddle to medium heat.
- Add one tablespoon of oil to skillet, use a ¼ cup measuring cup and scoop the pancake batter into the skillet.
- Cook pancakes approximately 2 minutes or until small bubbles start to form, flip and cook 1-2 more minutes. Remove from skillet.
- Serve pancakes immediately with warm maple syrup and the additional bacon.
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