Bacon Pancakes

Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist, and salty with just a hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.

Primal and paleo pancakes are a far cry from diner-style pancakes made from all-purpose flour and browned in butter on a hot griddle. But, our bacon pancakes provide a grain-free salty, smoky breakfast treat with a chewy, sturdy texture. These aren’t bacon slices cocooned by airy, fluffy pancakes that get drowned in syrup the minute they hit the serving plate, rendering the once-crisp centerpiece soggy and flabby when it touches the tongue.

We fry our bacon pancakes in the rendered bacon grease to drive home the point that bacon remains the star of this show. Drizzle on a touch of raw honey or pure maple syrup if you desire a salty-sweet pairing. We prefer a dollop of full-fat sour cream and a spattering of freshly snipped chives for a tender, subtle springtime flavor as an accent.

Freshly fried bacon pancakes set on a paper towel-lined plate to drain. A metal spatula just set down a bacon pancake.

Why Add Gelatin to Primal/Paleo Pancakes?

Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour, eggs, butter) mixed with bacon and chives. But this recipe also has something completely new: gelatin.

Why add gelatin to pancakes? Gelatin provides structure and binds the other ingredients together in a pliable way that adds a chewy, moist texture to the pancakes. Anecdotally, gelatin can benefit bone, joint, and skin health and improve sleep quality.

If you’ve ever made paleo or Primal pancakes with almond or coconut flour, an egg, and maybe a little whey protein powder or collagen peptides, you probably ended up with dry, crumbly pancakes. If you don’t drown your plate in maple syrup or whipped cream, your grain-free pancakes can disintegrate into rubbery and parched nut meal.

Bacon pancake ingredients in a large white bowl. Next to the bowl is chopped cooked bacon on a cutting board with a chef's knife. Egg shells and a bowl with egg yolks are off to the side.

This recipe shows how easy it is to work unflavored gelatin into your diet. Add granular gelatin to other types of Primal pancakes and baked goods, soups and stews, meatloaf, smoothies, whatever. (Ideally, dissolve the gelatin in a little water or other liquid when adding it to a recipe).

What Goes Into Making Bacon Pancakes?

To make our grain-free, Primal, and paleo bacon pancakes, we use two “secret” ingredients: gelatin (we already told you that one) and egg whites. We whip egg whites to add fluffy, cloud-like airiness to what might otherwise be supremely dense pancakes thanks to nut flour, bacon crumbles, and rendered bacon fat.

Bacon pancake ingredients laid out: raw, sliced bacon next to fresh chives, whole eggs, and a small bowl of coconut flour

Here are our best tips for making bacon pancakes:

  • Use a tablespoon of purified granular gelatin (we used a single-ingredient product made from beef gelatin) to make six small bacon pancakes. Dissolve the gelatin in ½ cup of room temperature water.
  • Use an electric mixer to whip the egg whites to stiff peaks. The batter will be lumpy when you fold the crisped bacon bits with the coconut flour, gelatin, and whipped egg whites. Don’t fret. That’s right.

Egg whites whipped to stiff peaks about to be folded into bacon pancake batter. A rubber spatula is inside the white bowl with the whipped egg whites.

  • Cook the bacon in the skillet first to crisp it and render the fat. Fry the bacon pancakes in leftover bacon grease. Use a biscuit cutter or the exterior round of a mason jar lid to pour the pancake batter into the skillet and form ideal silver dollar rounds. The extra fat adds a bronzed crust to the exterior that cocoons the tender inside. Drain the pancakes on clean kitchen towels after frying.

Reader tip: If you don’t have unflavored gelatin on hand and need to make these bacon pancakes on a Sunday morning, one helpful MDA reader suggested substituting potato starch for the gelatin. We haven’t tested this to ensure it works the same way as the gelatin, but it can’t hurt to try in a pinch!

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three bacon pancakes on a white plate. One bacon pancake has a dollop of sour cream on it. Snipped chives decorate the plate.

Bacon Pancakes

  • Author: Mark's Daily Apple
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings (6 small pancakes) 1x
  • Diet: Gluten Free


Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist, and salty with just a hint of sweetness, you can serve bacon pancakes with a drizzle of maple syrup or a dollop of sour cream and a hit of hot sauce.

Primal and paleo pancakes are a far cry from diner-style pancakes made from all-purpose flour and browned in butter on a hot griddle. But, our bacon pancakes provide a grain-free salty, smoky breakfast treat with a chewy, sturdy texture. These aren’t bacon slices cocooned by airy, fluffy pancakes that get drowned in syrup the minute they hit the serving plate, rendering the once-crisp centerpiece soggy and flabby when it touches the tongue. 



6 slices of bacon

3 egg whites

1/4 cup coconut flour (30g)

1 tablespoon purified granular gelatin (like this) (15 ml)

2 tablespoons unsalted butter, melted (30 ml)

2 tablespoons finely chopped chives (30 ml)

1/2 cup water (120 ml)

Optional: 1/2 cup full-fat sour cream for topping


Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.

Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.

In a large bowl mix together the coconut flour, gelatin, butter, chives, and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.

Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.

Cook about 3 minutes on each side. Serve warm.

*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake.


  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2
  • Calories: 405
  • Sugar: 4 grams
  • Sodium: 575 mg
  • Fat: 33 grams
  • Saturated Fat: 18 grams
  • Unsaturated Fat: 7 grams
  • Trans Fat: 1 gram
  • Carbohydrates: 11 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Cholesterol: 11 grams

Keywords: bacon pancakes, Primal bacon pancakes, paleo pancakes, breakfast recipe


Nutrition info (per serving):
Calories: 478
Carbs: 12 grams
Fat: 39 grams
Protein: 21 grams

What Goes with Pancakes and Bacon?

Close up shot of three bacon pancakes on a white plate. One pancake has sour cream on it, chopped chives are scattered on the plate, and the plate has a silver fork resting on it.

Bacon pancakes, a dollop of rich sour cream, a garden-fresh sprinkle of chives—what more could you want for breakfast? Here are some ways to enhance the bacon pancakes:

  • A drizzle of maple syrup or raw honey
  • A dollop of full-fat Greek yogurt for a creamy note that’s tangy but not sour; keep the chives or snip some scallions on top
  • Lingonberries or cranberries stewed with a bit of coconut sugar, maple syrup, monk fruit, stevia, or Swerve until thick and spoonable
  • An over-easy fried egg with drippy yolk
  • A drizzle of melted dark chocolate and chopped almonds or peanuts
  • A tablespoon of all-natural peanut butter sandwiched between two bacon pancakes
  • A dollop of Primal Kitchen Mayo (Garlic Aioli and Chipotle Lime play particularly well with bacon)
  • A quartered fresh fig or a sprinkle of a pitted, chopped date.

All that smoky, salty, savory flavor may make you thirsty. Here are some sips to pair with the bacon pancakes:

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66 thoughts on “Bacon Pancakes”

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  1. This looks GREAT !!! Thanks, may have to make them for our Sunday morning breakfast.

  2. Can somebody video themselves making these whilst singing Adventure Time’s Bacon Pancakes song at the same time? Mark? I would do it myself if I had a video camera.

    If I were to make these, I’d have to use a white rice/potato starch/tapioca flour blend, though – coconut flour does my insides in.

    1. Just made these today and that’s exactly what my son said ha ha! Really great recipe

  3. Just bought the gelatin, I am doing this as soon as it arrives!

  4. What if you separate the eggs, whip the whites per the recipe, and use the yolks with the water to total 1/2 cup?

    1. That’s what I did. They came out great, very delicious. But still a bit dry. I had to put butter on them and also yogurt with parsley. I’m finishing up the remains of one right now. Yummy!

      1. I did that today. But I still needed half a cup of water. That coconut flour sucks up moisture. They tasted like some kind of deluxe egg fu yung (sp?). Will make again for sure.

  5. And the use the egg yolks in your coffee with some coconut oil and cinnamon.

    1. Exactly my thoughts. Wondering what to do with the leftover egg whites from a Primal Egg Coffee is finally a thing of the past!

  6. Just made these! Substituted scallions for chives, served with a dollop of sour cream and a hearty shake of Tapatío sauce. I’m not “primal” and I love to bake with evil grains, but these were pretty freakin delicious.

    1. Quite pissibly being very good for you. It seems it’s just a way to ingest more gelatin without doing stuff like stirring it in water and drinking it. Hence the recommendation to add it to all kinds of stuff!

    2. Gelatin is a binder. It can also be incorporated into your fried chicken coating seasonings to make them adhere to the chicken better–it forms a bond with the protein in the chicken, and now the coating won’t fall off when you fry it.

      1. Ooooooh, sweeeeeeet. Thankyou for mentioning that.

        Many ideas now 😀

  7. Looks great…now I know what to do with the egg whites that are left after using yolks for blender Hollandaise sauce. Frugal and yummy idea. Thanks!

  8. They were aight. I tried in both my iron skillet and then a non-stick, and I just couldn’t get a good flip without the first side sticking and destroying the whole presentation.

    And if these were “light” compared to what heavy would be with the yolks in, I’m going to try the whole eggs next time. I can definitely do heavier than what this was.

    Overall, the flavor combination was great. …I just suck at batter in skillets I guess.

    1. Thanks for the warning–I was going to try these in my muffin-top pan, but now won’t.

    2. I fried these in a stainless steel( not nonstick) skillet at pretty low heat. This kept them from sticking. I waited to flip til it was well done on the underside, dry on the top side. That kept them from falling apart when flipped.

  9. how could you disregard the magic of yolks. take the raw yolks add turmeric and salt. mix.. magic sauce.. or add a spot of maple syrup to the yolks, a couple drops of tabasco and voila.
    thanks for the recipe.


  11. Just tried this with potato starch instead of gelatine… Worked out great! Everyone loved them (looked just like the pictures).

    1. I found it in a Whole Foods, right next to the Jello type packs. Shouldn’t be hard. Seems it should be relatively common in any grocery store; the only ingredient is gelatin. Matter of fact, I even asked a stocking girl, “hey, I’m looking for unflavored ‘gelatin,’ does that ring any bells?” And she knew right where to go.

      1. In the UK unflavoured gelatin is found in the baking section of supermarkets, I can’t say about where to find it in US stores.

      2. Could you try grinding chia seeds in a coffee grinder if you didn’t have gelatin handy? That’s a gluten alternative binder. Just thinking of various alternatives to add to the mix.

    2. Not necessary at all. I make coconut pancakes all of the time without it. He just added it for some nutritional oomph.

  12. I have a whole bag of gelatin that I’ve been wondering what to do with. Ever since I started drinking more bone broth, my nails have been shiny on their own, so I figured getting extra gelatin could only help. This looks great!

    If anyone has read The Girl With the Dragon Tattoo, then maybe you remember the reference to bacon pancakes. I tried primal-izing the recipe and failed. Seeing this, I’ll try these, and I’ll serve them up with lingonberries (or a homemade cranberry sauce since this is the U.S. and not Europe) to be more traditional. Yum!

  13. You can get Great Lakes beef gelatin all over the place online, even at Amazon. It is generally the go-to, as it seems to be a bit more eco-diet friendly (although their site does not actually say “organically fed” – still, it’s the best I could find and believe me, I looked). My experience with this stuff: constipation. Seems to work for other people but for me – no thanks. The little packets you can get at the store are not made from beef, they are normally all made from pork, and would you want to bet they are not CAFO farmed animals? Umm, gelatin made from steroid fed pigs.

    1. that’s fantastic! All my bun replacement ideas are disappointing

      1. a tasty bun replacement: grate potatoes, spice and season as you like, fry two pancades per burger but only on one side, put the cooked sides together around your raw burger, now fry the remaining sides. doesn’t really keep your fingers clean though.

  14. I made these today using Gluten free flour, I could not find coconut flour . Delicious! I also used jello unflavored gelatin.


  15. What is I use milk instead of rice? You know…milk is always better (if you can tolerate it) when it comes to pancakes. Thoughts?

  16. I made these this morning and served them with smoked salmon and garlic butter and a kale ceasar salad leftover from dinner, and they were so so delicious!

  17. Gotta try these bacon pancakes!! I like the idea of adding gelatin. Been making grass fed beef stock & trying to add more “gelatinous stuff” into my diet. Thanks!

  18. This looks really delicious. I think I will try this. I love working out and after doing some exercises, I need to eat delicious but nutritious food. I think I will try this. Thank you for sharing.

  19. I add gelatin to my morning tea every day and will be making these in the very near future!!
    Thanks for all the fantastic recipes – since eating strictly primal for one year now, I’m eating the best quality, most delicious food of my life.


  20. Anyone have any luck with making a large batch of these, freezing them, then thawing as needed?

  21. I will have to practice with theese. The flavor is awesome but they kind of fell apart. Definitly keep them small so they are easy to flip and chop the bacon and chives fine. I did not use the gelitian so i will try that next time as well. I will also use the electric mixer for more than just the egg whites the batter might be smoother that way.

  22. Those do look tasty, but is that really 2 servings? I could easily eat the whole recipe, slathered in butter, and call it good.

    Do you really stop at 3 little pancakes?

  23. Yummy Yummy, I’ve always been looking for more Grain-less recipes (for the past year anyway)
    This one is extra good – since it has Bacon……

    For any with pans/skillets that stick – This should work for me in my favorite skillet that is Hard Anodized. – If not, I’ll just add a little coconut oil.

  24. As high as my expectations were for these, my results were that much more disappointing. I wish I had used the yolks because this texture was weird. More so, I probably need a jack hammer to clean my 15 year old seasoned cast iron skillet, and the trash can for my expensive non stick. How something with this much fat can stick to everything except itself is beyond me, yet it’s also dry. I wasted 6 slices of pastured pig gold on this mess. I finally just made some of it into an omelet and fed the rest to my pups. It was too greasy and too dry at the same time. I know. It’s confusing to me too.

  25. How is this Paleo when you are NOT supposed to have DAIRY in a Paleo diet but yet one of the ingredients is BUTTER?!

  26. I just bought Paleo pancake bater from Costco..Looks pretty good, mostly Almond and coconut flour, baking powder etc…

  27. Are there nutritional stats here somewhere that I’m missing? Carbs, Fat, Protein?

  28. Instead of water, why not chicken bone broth? Separate the eggs, whip the whites and add the yolks to the rest of the ingredients and fold the whites in.