How to make bacon strip pancakes: Vintage recipes from the ’60s

How to make bacon strip pancakes - vintage recipe

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Best bacon strip pancakes (1960)

You don’t have to get up early to prepare bacon pancakes. They are easy and quick to make, and are a real taste treat.

To make these pancakes, the first step is cooking the bacon until crispy. Drain it on absorbent paper; then cool it enough to be crumbled.

Now shake the batter, using your favorite pancake mix, in a shaker or glass jar. That’s such an easy way — just 10 shakes, and you have batter ready to be poured onto a hot, lightly-greased griddle.

Here’s a word to the wise: Slightly lumpy batter makes light and tender pancakes. Turn the pancakes only once, and you’ll be delighted with the wonderfully fluffy results.

Bacon pancakes are delicious served with whipped butter delicately flavored with maple-blended syrup. Along with juice and coffee or milk. these pancakes are a perfect beginning for a busy, productive day.

Recipe for bacon strip pancakes


1 cup milk
1 egg
1 tablespoon liquid or melted shortening
6 or 7 slices cooked bacon, crumbled
1 cup pancake mix


1/2 cup butter or margarine
1/2 cup maple-blended syrup

For the pancakes: Place milk, egg, shortening and crumbled cooked bacon in a shaker or glass jar. If melted shortening is used, add after pancake mix. Add pancake mix; shake vigorously 10 to 15 times or until batter is fairly smooth.

Pour batter onto a hot, lightly greased griddle to form eight pancakes. Bake to a golden brown, turning only once.

For the topping: Beat butter until light and fluffy; add syrup. Continue beating just until butter and syrup are blended.

To serve, stack two pancakes sandwich style; top with whipped maple butter.

Bacon strip pancakes recipe (1961)

Do you like your bacon and pancakes hot? Try “Bacon Strip Pancakes.” Both will come off the griddle at the same time sizzling and ready to serve.

“Bacon Strip Pancakes’ are easy-to-prepare and can be served for breakfast or lunch. Getting the bacon ready well in advance will eliminate last-minute hurry and worry.

Fry plenty of bacon according to the directions on the package. Drain it well on paper towels and set it aside. Mix the pancake batter according to directions on the package.

Heat the griddle or electric skillet to 400 degrees or until a few drops of water bounce off before evaporating. Grease the griddle lightly with bacon fat.

Place a strip of browned bacon every four inches on the hot griddle, and pour batter over each strip. Turn when the tops are covered with bubbles and the edges look cooked. Turn only once.

The “Bacon Strip Pancakes” are then ready to serve with butter and your favorite syrup or fruit sauce.

Aunt Jemima bacon strip pancakes recipe (1964)

The huggin’est moms make Aunt Jemimas! Bacon strip style!

Hooray! A breakfast full of fun! Shake up the Aunt Jemima batter just as it says on the package.

Put crisp-cooked bacon strips on a lightly greased griddle. Then pour the batter, bake to a golden brown and serve. Delicious! Easy to do. Try Aunt Jemima bacon strip pancakes tomorrow. Watch them disappear.

Bacon pancakes - Bacon strip pancakes recipe from 1964 (2)

Bacon-pancake turnarounds recipe (1982)

1982 - Bacon pancake turnarounds

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