Bacon and Egg Pancakes

PIN this recipe for Bacon and Egg Pancakes now… So you can make it later!

Okay yes, this recipe is basically a version of that good old diner favorite, bacon and eggs with a side of pancakes, but there is something about stacking them up all together that is Just So Satisfying.

It also lets you get a mouthful of pancake and bacon and egg all in one delicious bite. ALL THE YUM.

A few things about this recipe that will make it even more delicious than it already is.

My best tip is to get all the different parts lined up and ready to go before you start, since you are going to go from pancakes to bacon to eggs. (I use this tip when I cook anything, but it’s especially helpful with this recipe.)

Second, use the good stuff! We love love love Dakin Farms bacon, and of course good old Vermont maple syrup.

And about those scrambled eggs: I know the world is divided into those people who put milk in their scrambled eggs (raises hand) and those who don’t. This recipe doesn’t include the milk, but if you are a milk person, add about a quarter cup to your eggs when you are beating them up.

And with that…

Here’s how to make bacon and egg pancakes!

Preheat your oven to 200 degrees (this is to keep the bacon and pancakes warm when you get to the last step of making the eggs!)  Put a few paper towels on one side of a cookie sheet.

Pancake batter first! Combine 2 cups of flour, 2 tablespoons of sugar and 4 teaspoons of baking powder in a mixing bowl.

 In another mixing bowl, combine 2 eggs, 2 cups of milk, a half cup of melted butter and 2 teaspoons of vanilla, and stir the egg mixture into the flour mixture until it is just combined.  Let the pancake batter sit while you make the bacon.

Cut four slices of  bacon in half and cook it up in a skillet over medium high heat until done the way you like it.  Place it on that paper towel lined cookie sheet and pop it in the oven to keep warm.

Now cook the pancakes! Put a tablespoon of butter on a griddle or a large skillet over medium high heat until it is melted.  Pour ¼ cup amounts of the pancake batter on to the skillet or griddle and let them cook until you start to see some bubbles on the top of the pancakes. 

Carefully flip them over and let them cook for another minute or two until they are golden on the bottom.  Transfer them to the cookie sheet with the bacon to keep warm while you make the eggs!

Beat 4 eggs together until they are fully mixed up.  Melt a tablespoon of butter in the same skillet or griddle and add the eggs and a pinch of salt.  Stir while they are cooking until they are just set and fluffy and take them off the heat.

Now we assemble!  Divide pancakes between plates and drizzle with maple syrup.  Pop bacon halves on top of the pancakes and top the bacon with a spoonful of eggs.

We like to crown the whole thing with a strawberry on a toothpick and then serve it up!

Needless to say, this makes the world’s best breakfast, but the last time I made it, I did it for dinner, and boy was my dinner crew happy. Bacon and eggs and pancakes for everyone!