12 Crispy Bacon Potato Pancakes Delicious

Get ready to transform your breakfast or brunch game with these 12 Crispy Bacon Potato Pancakes! Perfect for those mornings when you crave something hearty, delicious, and a little indulgent, these pancakes combine the smoky goodness of bacon with the comforting warmth of potatoes. Whether you’re feeding a crowd or just treating yourself, this roundup promises to deliver mouthwatering recipes that’ll have you reaching for seconds. Let’s dive in!

Cheesy Bacon Potato Pancakes

Few dishes can rival the comforting embrace of Cheesy Bacon Potato Pancakes, a harmonious blend of crispy, golden exteriors and a soft, flavorful heart. Perfect for any meal, these pancakes are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 1 cup of shredded cheddar cheese
• 6 strips of bacon, cooked and crumbled
• 2 eggs, lightly beaten
• 1/4 cup of all-purpose flour
• 1/2 tsp of salt
• A splash of milk
• 2 tbsp of vegetable oil for frying

Instructions

1. In a large bowl, combine the grated potatoes, cheddar cheese, crumbled bacon, eggs, flour, and salt. Mix until everything is well incorporated.
2. Add a splash of milk to the mixture to help bind the ingredients together, stirring gently.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering.
4. For each pancake, drop a heaping tablespoon of the mixture into the skillet, flattening slightly with the back of the spoon. Cook in batches to avoid overcrowding.
5. Fry the pancakes for about 3-4 minutes on each side, or until they’re golden brown and crispy. Tip: Resist the urge to flip them too early; letting them cook undisturbed ensures a perfect crust.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making a large batch.
7. Serve immediately, garnished with extra cheese or a dollop of sour cream if desired. Tip: For an extra crunch, sprinkle some chopped green onions on top.

Hearty and satisfying, these Cheesy Bacon Potato Pancakes boast a delightful contrast of textures, from the crispy edges to the tender, cheesy center. Enjoy them as a standout breakfast or a comforting dinner side, perhaps with a drizzle of maple syrup for a sweet and savory twist.

Garlic Bacon Potato Pancakes

On a crisp morning, when the air carries the promise of comfort, there’s nothing quite like the savory allure of garlic bacon potato pancakes to start the day. These golden delights, with their crispy edges and tender centers, are a testament to the simple pleasures of home cooking.

Ingredients

• 2 large russet potatoes, peeled and grated
• 4 slices of bacon, cooked crispy and crumbled
• 2 cloves of garlic, minced
• 1/4 cup of all-purpose flour
• 1 large egg, lightly beaten
• A splash of milk
• Salt and freshly ground black pepper, to your liking
• 2 tablespoons of vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated potatoes, crumbled bacon, minced garlic, flour, and egg. Mix well until everything is evenly distributed.
2. Add a splash of milk to the mixture to help bind the ingredients together, then season with salt and pepper. Tip: Squeezing excess moisture from the grated potatoes beforehand ensures crispier pancakes.
3. Heat the vegetable oil in a large skillet over medium heat until shimmering. Tip: A drop of water should sizzle upon contact when the oil is ready.
4. Form the potato mixture into small patties, about 1/4 cup each, and gently place them in the hot oil. Flatten slightly with a spatula.
5. Cook for 3-4 minutes on each side, or until deeply golden and crispy. Tip: Resist the urge to flip too early; letting them develop a crust ensures they hold together.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Finished with a flourish, these garlic bacon potato pancakes boast a perfect contrast of textures—crispy on the outside, soft and flavorful within. Serve them with a dollop of sour cream or a side of fresh greens for a meal that feels both indulgent and wholesome.

Spicy Bacon Potato Pancakes

Kickstarting your morning with a dish that combines the comforting warmth of potatoes with the bold kick of spice and the smoky richness of bacon, these Spicy Bacon Potato Pancakes are a game-changer. Perfect for those who crave a hearty breakfast with a twist, they’re bound to become a staple in your culinary repertoire.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 4 strips of bacon, cooked crispy and crumbled
• 1/4 cup of finely chopped onion
• 1 tbsp of your favorite hot sauce
• 1/2 tsp of smoked paprika
• A pinch of salt and freshly ground black pepper
• 1 egg, lightly beaten
• 2 tbsp of all-purpose flour
• A splash of olive oil for frying

Instructions

1. In a large bowl, mix the grated potatoes, crumbled bacon, chopped onion, hot sauce, smoked paprika, salt, and pepper until well combined.
2. Add the beaten egg and flour to the mixture, stirring until everything is evenly coated. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Heat a splash of olive oil in a non-stick skillet over medium heat until shimmering.
4. Drop 1/4 cup portions of the potato mixture into the skillet, flattening each into a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure each pancake cooks evenly.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you cook the remaining batches.

Best enjoyed fresh off the skillet, these pancakes boast a crispy exterior with a tender, flavorful interior. Serve them with a dollop of sour cream or a drizzle of maple syrup for an unexpected but delightful contrast.

Herbed Bacon Potato Pancakes

Savory and satisfying, these Herbed Bacon Potato Pancakes are a delightful twist on a classic comfort food, blending the earthy flavors of potatoes with the smoky richness of bacon and the freshness of herbs. Perfect for a weekend brunch or a cozy dinner, they’re sure to impress with their golden crispness and aromatic depth.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 4 slices of bacon, cooked crispy and crumbled
• 2 tablespoons of chopped fresh herbs (think chives, parsley, or dill)
• 1/4 cup of all-purpose flour
• 1 large egg, lightly beaten
• A splash of milk
• 1/2 teaspoon of salt
• A couple of twists of black pepper
• 2 tablespoons of olive oil for frying

Instructions

1. In a large bowl, combine the grated potatoes, crumbled bacon, chopped herbs, flour, egg, milk, salt, and pepper. Mix until everything is well incorporated.
2. Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
3. Drop 1/4 cup portions of the potato mixture into the skillet, flattening each into a pancake shape with the back of a spoon. Cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you cook the remaining batches.
5. Serve hot, garnished with extra herbs if desired. Tip: A dollop of sour cream or applesauce on the side adds a lovely contrast to the savory pancakes.

Herbed Bacon Potato Pancakes boast a perfect balance of textures—crispy on the outside, tender on the inside—with a flavor profile that’s both hearty and refined. Try stacking them high with a poached egg on top for an elegant take on breakfast, or serve alongside a crisp green salad for a lighter meal.

Onion Bacon Potato Pancakes

Brimming with rustic charm and a symphony of flavors, these Onion Bacon Potato Pancakes are a delightful twist on a classic comfort food, perfect for a cozy weekend brunch or a savory dinner side.

Ingredients

• 2 large potatoes, peeled and grated
• 1 medium onion, finely chopped
• 4 strips of bacon, cooked crispy and crumbled
• 1 egg, lightly beaten
• 2 tbsp all-purpose flour
• A splash of milk
• Salt and pepper, just a pinch of each
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated potatoes, chopped onion, crumbled bacon, beaten egg, flour, milk, salt, and pepper. Mix until everything is well incorporated.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. For each pancake, drop a heaping tablespoon of the potato mixture into the skillet, flattening it slightly with the back of the spoon. Cook in batches to avoid overcrowding.
4. Fry the pancakes for about 3-4 minutes on each side, or until they’re golden brown and crispy around the edges. Tip: Resist the urge to flip them too early; letting them crisp up properly ensures they won’t fall apart.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) while you finish cooking the rest.
6. Serve hot. Tip: For an extra touch, top with a dollop of sour cream or applesauce for a delightful contrast of flavors.

Rich in texture with a perfect balance of crispy and tender, these pancakes offer a smoky depth from the bacon, complemented by the sweetness of the onion. Try stacking them high for an impressive presentation or serve alongside a fresh green salad for a lighter meal.

Sweet Potato Bacon Pancakes

Elevate your brunch game with these Sweet Potato Bacon Pancakes, a harmonious blend of sweet and savory that promises to delight the palate. Perfectly golden and irresistibly fluffy, they’re a testament to the magic that happens when comfort food gets a gourmet twist.

Ingredients

• 1 cup of mashed sweet potato (cooled)
• 6 strips of bacon, cooked crispy and crumbled
• 1 1/2 cups of all-purpose flour
• 2 tbsp of brown sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1 cup of buttermilk
• 2 large eggs
• 2 tbsp of melted butter
• a splash of vanilla extract
• maple syrup and extra bacon for serving

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, mix the mashed sweet potato, buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough pancakes.
4. Stir in the crumbled bacon, saving a little for garnish.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
8. Serve warm, drizzled with maple syrup and sprinkled with the reserved bacon. Tip: For an extra touch, add a dollop of whipped cream or a sprinkle of powdered sugar.

Light as air yet rich in flavor, these pancakes offer a delightful contrast between the sweet maple syrup and the salty bacon. Try stacking them high for an impressive presentation, or serve with a side of scrambled eggs for a hearty breakfast feast.

Loaded Bacon Potato Pancakes

Golden and crispy on the outside, tender on the inside, these loaded bacon potato pancakes are a decadent twist on a classic comfort food. Perfect for a leisurely weekend brunch or as a hearty side dish, they’re sure to impress with their rich flavors and satisfying texture.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 1/2 cup of cooked bacon, chopped
• 1/4 cup of shredded cheddar cheese
• 2 tablespoons of finely chopped green onions
• 1 large egg, lightly beaten
• 2 tablespoons of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• A splash of vegetable oil for frying

Instructions

1. In a large bowl, combine the grated potatoes, chopped bacon, cheddar cheese, green onions, egg, flour, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Heat a splash of vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. For each pancake, scoop 1/4 cup of the potato mixture into the skillet, flattening it slightly with the back of the scoop. Cook in batches to avoid overcrowding the pan.
4. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they’ll hold together better once they’ve formed a crust.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you cook the remaining batches.
6. Serve hot, garnished with additional green onions or a dollop of sour cream if desired. Tip: For an extra crispy texture, press the pancakes slightly thinner before cooking.

Hearty and flavorful, these pancakes boast a perfect balance of smoky bacon and sharp cheddar, with a satisfying crunch in every bite. Try serving them atop a bed of arugula for a fresh contrast, or alongside a poached egg for a complete meal.

Mini Bacon Potato Pancakes

Radiating with the comforting allure of home-cooked goodness, these Mini Bacon Potato Pancakes are a delightful twist on a classic, blending the smoky richness of bacon with the earthy sweetness of potatoes. Perfect for a brunch centerpiece or a savory snack, they’re sure to captivate with their crispy edges and tender centers.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 4 slices of bacon, cooked crispy and crumbled
• 1/4 cup of all-purpose flour
• 1 large egg, lightly beaten
• A splash of milk
• 1/2 tsp of salt
• A couple of grinds of black pepper
• 2 tbsp of vegetable oil for frying

Instructions

1. In a large bowl, combine the grated potatoes, crumbled bacon, flour, egg, milk, salt, and pepper. Mix until everything is well incorporated.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Drop tablespoonfuls of the potato mixture into the hot oil, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.
5. Repeat with the remaining mixture, adding more oil to the skillet as needed. Tip: Let the oil reheat between batches for the crispiest results.

Exquisitely crispy on the outside with a soft, flavorful interior, these Mini Bacon Potato Pancakes are a testament to the magic of simple ingredients. Serve them with a dollop of sour cream or a sprinkle of fresh chives for an extra layer of flavor.

Gluten-Free Bacon Potato Pancakes

Fluffy, golden, and irresistibly crispy, these gluten-free bacon potato pancakes are a delightful twist on a classic comfort food. Perfect for a leisurely weekend brunch or a cozy dinner, they combine the smoky richness of bacon with the hearty satisfaction of potatoes, all without a speck of gluten.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• 4 slices of bacon, cooked crispy and crumbled
• 1/4 cup of gluten-free flour blend
• 1 large egg, lightly beaten
• 2 tbsp of finely chopped green onions
• A splash of milk (any kind)
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 tbsp of olive oil, for frying

Instructions

1. In a large bowl, mix the grated potatoes, crumbled bacon, gluten-free flour, egg, green onions, milk, salt, and pepper until well combined.
2. Heat the olive oil in a large skillet over medium heat until shimmering.
3. Drop 1/4 cup portions of the potato mixture into the skillet, flattening each into a pancake shape with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until deeply golden and crispy. Tip: Resist the urge to flip too early; letting them cook undisturbed ensures a perfect crust.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.
6. Repeat with the remaining mixture, adding more oil to the skillet as needed. Tip: Don’t overcrowd the skillet to allow for even cooking and easy flipping.

Golden and crisp on the outside with a tender, flavorful interior, these pancakes are a textural dream. Serve them with a dollop of sour cream and a sprinkle of extra green onions for a touch of brightness, or alongside a sunny-side-up egg for a complete meal.

Vegan Bacon Potato Pancakes

Delightfully crispy on the outside and tender within, these Vegan Bacon Potato Pancakes marry the smoky depth of bacon with the comforting heartiness of potatoes, creating a dish that’s both indulgent and surprisingly simple to whip up.

Ingredients

• 2 cups of grated potatoes, squeezed dry
• a splash of olive oil
• a couple of tablespoons of nutritional yeast
• 1 teaspoon of smoked paprika
• a pinch of salt
• 1/4 cup of chopped vegan bacon
• a dash of black pepper
• 1/2 cup of all-purpose flour
• a splash of almond milk

Instructions

1. In a large bowl, combine the grated potatoes, nutritional yeast, smoked paprika, salt, and black pepper. Mix well.
2. Add the chopped vegan bacon to the potato mixture, stirring to distribute evenly.
3. Gradually mix in the all-purpose flour and almond milk until the mixture holds together. Tip: If the batter feels too wet, add a bit more flour.
4. Heat a splash of olive oil in a non-stick skillet over medium heat (350°F).
5. Form the potato mixture into small patties and place them in the skillet. Cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.

Mouthwateringly crisp with a smoky, savory flavor, these pancakes are perfect served with a dollop of vegan sour cream or a drizzle of maple syrup for a sweet and salty twist.

Bacon Potato Pancakes with Sour Cream

Elevate your breakfast or brunch game with these Bacon Potato Pancakes, a delightful twist on the classic that combines the smoky richness of bacon with the comforting heartiness of potatoes, all crowned with a dollop of cool sour cream.

Ingredients

• 2 cups of shredded potatoes, squeezed dry
• 6 slices of bacon, cooked crispy and crumbled
• 1/4 cup of all-purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup of finely chopped onion
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 tbsp of vegetable oil, for frying
• A splash of milk, if needed
• Sour cream, for serving

Instructions

1. In a large bowl, mix together the shredded potatoes, crumbled bacon, flour, eggs, onion, salt, and pepper until well combined. If the mixture seems too dry, add a splash of milk to help bind it.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering. For perfectly crispy pancakes, make sure the oil is hot before adding the batter.
3. Drop 1/4 cup portions of the potato mixture into the skillet, flattening them slightly with the back of a spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
4. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. This step ensures they stay crispy and not greasy.
5. Repeat with the remaining batter, adding more oil to the skillet as needed. Keep the cooked pancakes warm in a low oven if you’re making a large batch.
6. Serve the pancakes hot, topped with a generous dollop of sour cream. For an extra touch of elegance, garnish with chopped chives or a sprinkle of paprika.

Velvety sour cream melts into the warm, crispy pancakes, creating a perfect balance of textures and flavors. These pancakes are also fantastic when served with a side of apple sauce or a fresh green salad for a lighter meal.

Bacon Potato Pancakes with Apple Sauce

Savory meets sweet in this delightful dish that combines the crispy, golden goodness of potato pancakes with the rich, smoky flavor of bacon, all topped off with a homemade apple sauce that adds a refreshing contrast.

Ingredients

• 2 large potatoes, peeled and grated
• 4 slices of bacon, cooked crispy and crumbled
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 2 tbsp all-purpose flour
• A splash of milk
• Salt and pepper, just a pinch of each
• 2 apples, peeled and diced
• A couple of tbsp of sugar
• A dash of cinnamon
• 1/4 cup water
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix the grated potatoes, crumbled bacon, chopped onion, beaten egg, flour, milk, salt, and pepper until well combined.
2. Heat a generous amount of vegetable oil in a large skillet over medium heat until it shimmers.
3. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Cook for about 4 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. While the pancakes cook, combine the diced apples, sugar, cinnamon, and water in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it cook for about 10 minutes, stirring occasionally, until the apples are soft and the mixture has thickened. Tip: Mash the apples slightly with a fork for a chunkier sauce or blend for a smoother texture.
5. Remove the pancakes from the skillet and drain on paper towels to remove excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.
6. Serve the bacon potato pancakes hot, topped with the warm apple sauce.

Hearty and satisfying, these pancakes offer a perfect balance of textures—crispy on the outside, tender on the inside—with flavors that meld beautifully. For an extra touch, drizzle with a bit of maple syrup or sprinkle with fresh thyme leaves before serving.

Conclusion

Yum! These 12 Crispy Bacon Potato Pancakes are a must-try for any home cook looking to spice up their meal routine. Perfect for breakfast, brunch, or even a cozy dinner, each recipe promises deliciousness in every bite. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!