Bacon and Egg Pancakes
This hearty recipe for bacon and egg pancakes combines all of your breakfast favorites into one tower of deliciousness! A perfect weekend brunch dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 2 large eggs
- 2 cups milk
- ½ cup butter, melted
- 2 teaspoons vanilla
- 4 slices bacon, cut in half
- 2 tablespoons butter
- 4 eggs
- Maple syrup and strawberries for garnish
Instructions
- Preheat 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 on 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!
Notes
- Bacon: We love thick cut bacon for this recipe, but any bacon you have on hand will work. Yes, even turkey bacon!
- Eggs: We use large eggs, but extra large will also work.
- Strawberries: This delightful garnish is optional! You can swap in any other fruit you like (blueberries are great!), and/or you can drizzle on maple syrup…you do you!
Find it online: https://www.framedcooks.com/bacon-and-egg-pancakes/