Bacon Pancake Poppers




These are at deep fried bite of bacon heaven, and great finger food for breakfast (or any other meal). They are a lot more light and fluffy than you might think.You get the nice sweet fluffy batter coating with the salty bacony crunch!

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Step 1: You Will Need...

-Bacon (of course)

This batch of pancake batter will make approximately sixteen half slices of bacon.

For the batter...

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Don't worry about having extra batter, it makes a great funnel cake.
  • jelly (optional)

My mom loves bacon and jelly, so when I make them for her I insert jelly.

You also need...
  • a deep fryer (or just a sauce pan)
  • canola (or other oil) for deep frying
  • skewers
  • a cookie sheet

Step 2: The Bacon

Main ingredient, BACON!

Begin by preheating your oven to 375o

Cut eight slices of bacon (or however many your making) in half.

Next, roll and stick on the skewer. You don't want them touching because they don't cook evenly if they are touching.

Put them in the oven for 30-45 minutes, turning them over about every 15 minutes. If the pan is over flowing with grease, take it out and pour off the excess grease.

When the bacon is done remove from skewers.

Step 3: The Pancake

Beat the egg until it is fluffy.

Add other ingredients, and stir until smooth.
  • 1 egg
  • 1 cup flour
  •  3/4 cup milk
  •  2 tablespoons vegetable or canola oil
  •  2 tablespoons sugar
  •  1 tablespoon baking powder
  •  1/2 teaspoon salt

Step 4: Jelly (Optional)

This is something generally only add if I'm making these for someone who loves bacon with jelly (like my mom).

To add jelly simply remove bacon from skewer and unroll. Then, put a small spoonful of jelly in and roll back up.

Or, if jelly isn't your thing, you could always experiment to find your own favorite fillings.

---After thought---
On this instructables' comment board, Dartssnake suggested using a pastry bag to fill the bacon so that you don't have to roll and re-roll. This should help the bacon maintain it's round shape.

Step 5: Deep Frying

Take the bacon bites, and dip into the pancake batter.

Next, with oil at about 335o, drop bacon with batter into the oil.

Allow to cook until golden.

If you have extra batter, you can just drizzle it into the oil and allow to cook until golden. Then, remove from the oil, and sprinkle with powdered sugar. You have just created a funnel cake.

Step 6: Enjoy!

I enjoy dipping these bacony bites in my favorite maple syrup, but the jelly filled ones I eat plain. These aren't just breakfast food! They taste good any time of day.

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    50 Discussions


    3 years ago

    You have a deep fryer so why don't you deep fry the bacon instead of baking it?


    6 years ago on Step 6

    One of my family's favorite appetizers is to stuff a date with cream cheese, wrap with half a slice of bacon, stick with a toothpick, then bake. I think I could easily omit the cream cheese (for this application only), use a skewer instead of a toothpick, and bake 2 or 3 bacon-date bundles per skewer (depending on size/ depth of deep-fryer). Once baked, let cool before dipping in batter and deep-fry.

    The date is sweet and will get melty like jelly, but no need to unroll, mess with a filling, reroll, or even remove from skewer- just serve skewers like sish-kebabs.

    Another option for filling is brownsugar-dusted pineapple chunks.

    Even though it's more work cleaning, I don't line my pans when baking bacon so I can easily pour and save the bacon fat for later use.


    8 years ago on Step 2

    You could use a cookie rack or a baking pan just wide enough that all the skewers sit on the edges, allowing the bacon to hang above the bottom and out of the grease, also you will not need to drain any of the grease off. :)
    Also to Momghoti you can always recycle the aluminum foil.


    8 years ago on Introduction

    I should make one of this but i'm going to use hotdogs. Thanks for the great recipe!


    8 years ago on Introduction

    If you were to replace the sugar in the recipe with (real) maple syrup and cut back a bit on the milk, you would lightly flavor your poppers with sublime maple joy.


    8 years ago on Introduction

    There wasn't any bacon in the house unfortunately...but I did use slices of smoked beef sausage. The end result is delicious! :D
    The batter is very light, and slightly sweet with a crunch.

    I used the remaining batter as funnel cakes suggested. ;d

    Once there is bacon in the house I will use that next time.

    Thank you for the recipe!

    Update: Apparently my maple syrup had begun to ferment when I had these, but I didn't notice. It's a true indicator of how great these are that I did not notice my maple syrup was expired!


    8 years ago on Step 6

    A "mom" secret when making pancake batter is to add a little vanilla to the batter(home made or pre-made from store). Also if you whip the egg whites and fold them into the batter you get the fluffiest pancakes Ever . These sound great, I can't wait to make them


    8 years ago on Step 4

    Just a order to maintain the original structural integrity of the bacon cooked onto the skewers, you could take a hint from doughnut makers and use a pastry bag to fill up each bacon roll with your favorite gooey addition. Anybody who does not have a pastry bag need not fret...put your jelly in a zipper lock baggie, and snip off a corner and voila! Pastry bag!

    1 reply

    Reply 8 years ago on Introduction

    Excellent suggestion! Thanks for posting the pastry bag idea. I think I'll have to edit my instructable now...


    8 years ago on Introduction

    Oh my! I am going to try these with following changes: use water and 2-4 Tbls of real maple syrup to total 3/4C, 1/3C powdered milk, and eliminate the liquid milk. I'll follow apeal's suggestion about fat attracting fat (I didn't know that), ditch the oil and use two egg whites instead of one egg. Some other possibilities are jalapenos, banana chunks, cheese (cheddar, blue, swiss), onion... Do these reheat in a hot oven pretty well? They'd be a great party food.

    1 reply

    Reply 8 years ago on Introduction

    Other fillings do sound very delicious... I haven't tried reheating yet, there haven't been any left to reheat.


    8 years ago on Introduction

    Not sure how overmixing creates gluten???? If there is gluten in the product from the start it is not caused by over mixing.....

    2 replies

    Reply 8 years ago on Step 3

    There will always be /some/ gluten from the mixing process. But the more you mix it, the more gluten is produced. Which is why we knead bread - in bread you WANT the gluten to form. In pancakes, you do not.

    In short, gluten is formed by the mixing process. Wikipedia has a pretty good entry on it:


    Reply 8 years ago on Introduction

    The Gluten is always there. Wiki says "Kneading promotes the formation of gluten strands and cross-links" Meaning that the more you work it the more chewy it will be. If you want gluten free, you have to buy "gluten free" or Rice flour, or something else that is already gluten free.