Bacon, Egg & Cheese Pancakes
Bacon, Egg & Cheese Pancakes
Ingredients
For the Crispy Bacon
- 12 strips bacon
For the Scrambled Eggs
- 8 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Pancakes
- 2 cups Hungry Jack's Complete Buttermilk Pancake & Waffle Mix
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons butter, for cooking, plus more for serving
- 1/4 cup maple syrup, plus more for serving
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange bacon strips in a single layer on the wire rack.
⏱️ 5 min•🌡️ 400
- 2
Bake bacon for 15-20 minutes, or until crispy. Once cooked, transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 20 min•🌡️ 400
- 3
While bacon is cooking, prepare the scrambled eggs. In a medium bowl, whisk eggs with salt and pepper until just combined.
⏱️ 3 min
- 4
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the whisked eggs. Cook, gently stirring and folding the eggs with a spatula, until they are just set but still moist. Do not overcook. Transfer scrambled eggs to a plate.
⏱️ 7 min
- 5
In a large bowl, combine the pancake mix and water. Whisk until just combined and a thick batter forms. Do not overmix; a few lumps are okay.
⏱️ 3 min
- 6
Heat a large non-stick griddle or skillet over medium heat. Add 1/2 tablespoon of butter and swirl to coat the pan.
⏱️ 2 min
- 7
Pour about 1/2 cup of pancake batter into the hot pan, spreading it slightly to form a large, round pancake base. Immediately drizzle about 1 tablespoon of maple syrup over the wet batter.
⏱️ 1 min
- 8
Spoon about 1/4 of the scrambled eggs onto the center of the pancake batter. Sprinkle with 1/4 of the crumbled bacon and 1/4 of the shredded cheddar cheese.
⏱️ 1 min
- 9
Pour another 1/4 cup of pancake batter over the fillings, ensuring they are completely covered and the pancake is sealed. Cook for 3-4 minutes, or until bubbles appear on the surface and the edges look set.
⏱️ 4 min
- 10
Carefully flip the pancake and cook for another 3-4 minutes on the second side, until golden brown and cooked through. Repeat with remaining batter and fillings, adding more butter to the pan as needed for each pancake.
⏱️ 16 min
- 11
Serve the finished Bacon, Egg & Cheese Pancakes stacked, topped with a pat of butter, and generously drizzled with additional maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon, Egg & Cheese Pancakes
Ingredients
For the Crispy Bacon
- 12 strips bacon
For the Scrambled Eggs
- 8 large eggs
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Pancakes
- 2 cups Hungry Jack's Complete Buttermilk Pancake & Waffle Mix
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons butter, for cooking, plus more for serving
- 1/4 cup maple syrup, plus more for serving
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange bacon strips in a single layer on the wire rack.
⏱️ 5 min•🌡️ 400 - 2
Bake bacon for 15-20 minutes, or until crispy. Once cooked, transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 20 min•🌡️ 400 - 3
While bacon is cooking, prepare the scrambled eggs. In a medium bowl, whisk eggs with salt and pepper until just combined.
⏱️ 3 min - 4
Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the whisked eggs. Cook, gently stirring and folding the eggs with a spatula, until they are just set but still moist. Do not overcook. Transfer scrambled eggs to a plate.
⏱️ 7 min - 5
In a large bowl, combine the pancake mix and water. Whisk until just combined and a thick batter forms. Do not overmix; a few lumps are okay.
⏱️ 3 min - 6
Heat a large non-stick griddle or skillet over medium heat. Add 1/2 tablespoon of butter and swirl to coat the pan.
⏱️ 2 min - 7
Pour about 1/2 cup of pancake batter into the hot pan, spreading it slightly to form a large, round pancake base. Immediately drizzle about 1 tablespoon of maple syrup over the wet batter.
⏱️ 1 min - 8
Spoon about 1/4 of the scrambled eggs onto the center of the pancake batter. Sprinkle with 1/4 of the crumbled bacon and 1/4 of the shredded cheddar cheese.
⏱️ 1 min - 9
Pour another 1/4 cup of pancake batter over the fillings, ensuring they are completely covered and the pancake is sealed. Cook for 3-4 minutes, or until bubbles appear on the surface and the edges look set.
⏱️ 4 min - 10
Carefully flip the pancake and cook for another 3-4 minutes on the second side, until golden brown and cooked through. Repeat with remaining batter and fillings, adding more butter to the pan as needed for each pancake.
⏱️ 16 min - 11
Serve the finished Bacon, Egg & Cheese Pancakes stacked, topped with a pat of butter, and generously drizzled with additional maple syrup.
⏱️ 1 min