Indulge your sweet + savory with this twist on pancakes. I used Simple Mills Pancake & Waffle Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Makes about 12 6-inch pancakes.
Course
Brunch
Prep Time15minutes
Cook Time6minutes
Total Time21minutes
Servings4
Calories1160kcal
AuthorThe Every Kitchen
Ingredients
For plain pancake batter*
1box Simple Mills Pancake & Waffle Mix
5eggs
¼cup+ 1 tablespoon milk
3tablespoonsvegetable oil
Add-ins
1poundcenter-cut bacon~1½ cup crumbles, cooked and crumbled , divided
1½cupchopped scallionsdivided
1½cupshredded cheddar cheesedivided
Toppings
4eggs
Additional crumbled baconscallions, and cheese
Maple syrupoptional
Hot sauceoptional
Instructions
For plain pancake batter*
Follow package directions to make pancake batter. For Simple Mills mix, whisk 5 eggs, milk, and vegetable oil. Add entire box of mix and combine. Don’t overmix.
Add-ins
Fold in 1 cup crumbled bacon, 1 cup scallions, and 1 cup shredded cheddar cheese.
To cook
Heat a large skillet (or two!) over medium heat and coat with cooking spray. Spoon batter onto skillet, about ¼ cup batter per pancakes. Cook until edges are dry and batter starts to bubble, about 2 minutes, then flip, cooking the other side about 2 minutes until done all the way through.
Heat a separate large skillet over medium-low heat and coat with cooking spray. Gently drop raw eggs onto the skillet and cook until the white is opaque and the yolk has set, about 2 minutes.
To serve:
Divide pancakes among plates. Top each stack with a runny egg. Sprinkle with extra bacon crumbles, scallions, and cheese. Serve hot with maple syrup or hot sauce, if desired.
Recipe Notes
*I used Simple Mills Pancake Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Make enough base batter for about 12 6-inch pancakes.