Bacon Strawberry Sourdough Pancakes

Bacon Strawberry Sourdough Pancakes! The perfect breakfast or treat – these sourdough pancakes are packed full of fruit and bacon!

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Y’all you’d think I’d learn my lesson.

Whenever I make these I always regret not making a double or triple batch. The five of us just scarf them down in less than 5 minutes.

Yes, I realize we may be barbarians.

At least we use silverware!

But that’s beside the point.

So learn from my mistake and make sure you fry up plenty of these!

They are just PACKED with goodness. When you are mixing up the batter it may seem like there is too much bacon or strawberries. Have no fear, there is no such thing as too much bacon or strawberries. These will even out as they fry and won’t be too thick.

Bacon Strawberry Sourdough Pancakes

Now I already have a basic sourdough pancake recipe on the blog that goes over all the information about why sourdough is good and at what stage to use your starter, so make sure you go read that if you haven’t. But this recipe here is kicking it up a notch!

Ingredients:

• 3 cups sourdough discard
• 3 eggs
• 1 heaping tsp baking soda
• 1 lb package of bacon
• 1.5 cups fruit (strawberries, apples, blueberries, etc)

I use my own home-cured bacon for this. Cut up all the bacon in small pieces, a scissors actually works really well for this. Get it frying up. I don’t like to get it too cooked, we personally don’t like that blackened crispy bacon. Just lightly browned.

Measure out the sourdough discard, eggs, baking soda in a bowl and mix it up. The baking soda is what reacts with the sourdough starter so it’ll start to puff up a little once its mixed. This will make nice fluffy pancakes.

Cut up your fruit in small pieces. I use organic frozen strawberries from costco. Add them to the batter.

Once the bacon is done frying you can add it to the batter and mix well.

Time to fry

Pre-heat your cast iron pan and add some butter.

Lots and lots of butter!

Most of the time I either use a ladle or a half-cup measuring cup to scoop out of the bowl and make little pancake rounds in the pan.

These will be really thick so make sure they cook through. I usually cook on medium heat in my cast iron pan. Fry on the first side until they are cooked about halfway through and are nicely browned. Then flip.

I like to smear a little more butter on them once they come out of the pan. They all get stacked on a plate and I take it to the table to divvy up once everyone has been seated.

These are honestly so yummy that a lot of times we don’t even add any syrup on top. But either maple syrup or raw honey is delicious on these!

And there ya go!

The perfect special meal. This has become one of our little traditions over the years. I make some special meal on Sunday evening. Something that we don’t have very often. Bacon strawberry pancakes, smoothies, biscuits and gravy. It’s usually a breakfast food for dinner. You can’t go wrong with that!

Fruit Substitutions

You don’t only have to use strawberries for this recipe.

In the fall my favorite fruit add in is chopped apples with a dash of cinnamon.

You can also add:

• blueberries
• mangos
• bananas
• or like I said…apples

You can use either fresh or frozen fruit. Just chop them all up before you throw them in the batter.

I hope your family enjoys these as much as we do!

And blessings!

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