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Bacon Buttermilk Pancakes with Sriracha Caramel

Fluffy buttermilk pancakes studded with crispy bacon bits and topped with a spicy-sweet blueberry sriracha sauce. A brilliant savoury-sweet breakfast twist for weekend mornings.

4.6 (11 reviews)
By Ricky Robinson Updated March 4, 2025

These bacon buttermilk pancakes take the humble breakfast classic and give it a twist that makes all the difference. The combination might sound a bit odd at first, but the saltiness of the bacon pairs nicely with the slight tang of the buttermilk pancakes, while the sriracha caramel adds enough heat to cut through the richness.

The pancakes turn out light and fluffy every time, with little pockets of savoury bacon throughout.

What makes this recipe work so well is how straightforward it is. You're essentially making a standard buttermilk pancake batter, then folding in some crispy bacon bits. The blueberry sauce with its hint of sriracha brings everything together. It's dead simple to make while your pancakes are cooking, just a quick simmer of blueberries with a bit of sugar and that spicy-sweet kick.

Bacon Buttermilk Pancakes with Sriracha Caramel recipe image
Bacon Buttermilk Pancakes with Sriracha Caramel

You can always use maple syrup instead of sriracha caramel if you prefer something more traditional, but the gentle heat works brilliantly with the rest of the flavours. These pancakes are great for a weekend breakfast when you've got a bit more time in the morning.

The recipe serves four comfortably, but you can easily halve it for a smaller household or double it if you've friends or family round. They're at their best fresh off the griddle, but any leftovers can be warmed up the next day and they're still brilliant. Extra bacon on top is never a bad idea either.

Bacon Buttermilk Pancakes with Sriracha Caramel

Bacon Buttermilk Sriracha
Total Time 35 min
Servings 4 servings
Calories 485 cal
Protein 18g

Ingredients

Equipment Needed

  • Whisk
  • Non-Stick Skillet
  • Mixing Bowl
  • Grill
  • Small Pan

Instructions

  1. 1
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. 2
    In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
  3. 3
    Pour the wet ingredients into the dry ingredients, gently folding them together. Be careful not to overmix - lumps are okay! Let the batter rest for 5 minutes.
  4. 4
    Meanwhile, heat the grill and cook 12 rashers of bacon for 2-3 minutes each side until crispy.
  5. 5
    Chop 6 rashers of bacon thinly and add to the batter, mixing well. Reserve the other 6 rashers for topping.
  6. 6
    Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
  7. 7
    Pour 60ml of batter (about 4 tablespoons) onto the hot skillet for each pancake.
  8. 8
    Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
  9. 9
    Repeat with remaining batter.
  10. 10
    In a small pan, add the blueberries, icing sugar, sriracha caramel (or maple syrup) and a splash of water. Bring to the boil, then reduce the heat.
  11. 11
    Simmer for a few minutes, being careful not to let the blueberries burst.
  12. 12
    Stack the pancakes on serving plates (about 2-3 per person).
  13. 13
    Top each serving with reserved bacon rashers and pour over the blueberry sauce.
  14. 14
    Dust with icing sugar and serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Plate it up

Serving Suggestions

Serve hot straight from the griddle with extra crispy bacon on top and a generous drizzle of the blueberry sriracha sauce. Dust with icing sugar for an extra touch.

Make it yours

Variations

For a milder version, swap the sriracha caramel for traditional maple syrup. You can also add chocolate chips to the batter instead of bacon for a sweeter twist.

Rate & Review

4.6 • 11 reviews

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