calgary stampede cakes


when we were kids, our family went on a five week RV trip to canada to see the international barbershop quartet convention (you read that correctly).  we saw every license plate on our way and experienced things i’ll remember forever.  we also gained a treasured family tradition! while at the calgary stampede…one of the biggest rodeos in the world…we found our family’s favorite breakfast…CALGARY STAMPEDE CAKES.  bacon bits mixed into pancakes.  double yum.  at the rodeo they were selling pancakes folded over with bacon inside.  mom came up with this recipe when we returned home.  she also has a delicious homemade recipe for pancakes as well, but you could use pancake mix if you’d like to cut down on the prep time.

calgary stampede cakes

start by making the pancakes.  see below for detailed instructions.  beat the eggs whites into medium peaks. (shown to the left). have the bacon bits made before-hand.  (one easy way to do this is to slice it frozen and fry in a pan, they were break apart into bits)


calgary stampede cakes





after mixing the ingredients, put the batter in the pan and add the bacon.  let them set until they are slightly bubbly with air holes (see #3 below…the perfect time to flip!)






calgary stampede cakes

once they are browned, fluffy, and delicious, you’re ready to serve! this recipe is AMAZING with maple butter and syrup, and would also be great with sweet and spicy bacon.

calgary stampede cakes

(to die for)

calgary stampede cakes

 now if you REALLY want to make this recipe as well as THE susie gall would…you have to make the pancakes in letter shapes.  this takes me back to the good ole days.  P for Pat! :)

calgary stampede cakes

Calgary Stampede Cakes

Course: Breakfast
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8
Calories: 575 kcal
Author: the cooking virgin


  • 4 cups all-purpose flour
  • 1 T. plus 1 t. baking powder
  • 3/4 c. sugar
  • 1 t. coarse salt
  • 6 large eggs separated
  • 3 cups whole milk
  • 3/4 c. 12 T. unsalted butter, melted, plus 2 t. unmelted for cooking
  • 1 t. pure vanilla extract
  • 1 lb. bacon stove-top cooked to your liking and crumbled. I use thin sliced bacon.
  • 1/2 cup confectioners' sugar or cinnamon sugar for dusting optional
  • Maple Butter - so good!


  1. Sift flour, baking powder, sugar, and salt into a large bowl.
  2. In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined.
  3. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
  4. Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form.
  5. Gently mix half the egg whites into batter with a rubber spatula.
  6. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
  7. Heat a griddle until hot, about 350 to 375 degrees.
  8. Add remaining unmelted butter to hot griddle.
  9. Add 1/4 cup pancake batter.
  10. Sprinkle crumbled, crisp bacon over pancakes.
  11. When bubbles begin to form, lift pancake; if golden brown, turn.
  12. Cook until golden brown on remaining side.
  13. Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter and bacon.
  14. Serve warm with butter and maple syrup, maple butter or your favorite pancake topping.
  15. Enjoy, the best pancake in the world!!
Nutrition Facts
Calgary Stampede Cakes
Amount Per Serving
Calories 575 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 179mg 60%
Sodium 294mg 12%
Potassium 251mg 7%
Total Carbohydrates 74g 25%
Dietary Fiber 1g 4%
Sugars 27g
Protein 13g 26%
Vitamin A 17.6%
Calcium 14.2%
Iron 19.5%
* Percent Daily Values are based on a 2000 calorie diet.

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