Bacon Soy Milk Pancakes

Bacon Soy Milk Pancakes
Adapted from All Recipes

Yes folks, you read that correctly.  Bacon.  Soy milk.  Together at last.  Maybe you saw the word “soy” first and thought to yourself, ugh, she’s gone all weird and vegan-y on us.  But then, just as your mouse hovered over the “x” button, you noticed the word “bacon.”  Good ole all-American, animal flesh loving bacon!  I’m not a crazy granola-eating, animal-loving vegetarian person after all (well, I do love granola…and my puppies…but that’s besides the point and bacon’s not made from puppies anyhow).  So why the soy milk, you ask?  Simple: it was the only kind of milk I had in the fridge and I had no desire to leave my home at 7am to seek out regular milk.  But my friends Google and bailed me out as usual, and the result was the first blog-worthy pancake ever produced in the HMK.  And I imagine any milk would work, especially something like almond or rice milk, so if you try something else and it works, leave a comment below because I’d love to hear about it!


  • 4 slices bacon
  • 1 cup flour
  • 1 1/2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup soy milk
  • 2 tsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • butter, to serve
  • syrup, to serve


  1. Heat a large cast iron skillet over medium heat.  Cook bacon, turning frequently, until crisp.  Set aside on a paper towel lined plate to drain and cool.  Crumble.  Pour the bacon fat into a ramekin and reserve.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
  3. Crack egg into a small bowl and whisk lightly.  Add soy milk, vegetable oil, vanilla extract and almond extract.
  4. Pour the liquid ingredients into the dry ingredients, whisking as you pour to form a smooth batter.
  5. Add a thin layer of bacon fat back to the skillet you cooked the bacon in and heat to medium low.  Pour batter in 1/4 cup increments into the pan.  Sprinkle 1/8 of the bacon crumbles atop each circle of pancake batter.  Cook until batter is very bubbly, then flip and continue cooking another 1-2 minutes.  Add more bacon fat as needed for additional batches of pancakes.
  6. Keep warm on a plate under foil or in a 200 degree oven until ready to serve.
  7. Serve with butter and syrup.

Makes about 8 pancakes.

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