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Bacon pancake breakfast stack recipe

Bacon pancake breakfast stack recipe

  • Recipes
  • Dish type
  • Pancakes
  • American pancakes

Based on the 'American Breakfast' - fluffy pancakes stacks with layers of crispy bacon and maple syrup.


Kent, England, UK

2 people made this

IngredientsServes: 2

  • 12 slices smoked back bacon
  • 6 thin pancakes, shop bought or homemade
  • freshly ground black pepper
  • 1 bottle Canadian maple syrup

MethodPrep:2min ›Cook:10min ›Ready in:12min

  1. Grill the bacon until crispy. Heat the pancakes in the microwave for 30 seconds to warm through or make your own.
  2. On a dinner plate place 2 rashers of bacon, season with pepper and drizzle some syrup over. Repeat with remaining 2 pancakes and 4 rashers bacon. Finish with a generous drizzle over the top.
  3. Repeat with 2nd serving.

Tip

If you can get it - the Canadian syrup is so much nicer than the standard versions which can be overly sweet and sickly.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

We have been making this for years and it is always a hit!-31 Mar 2015


Bacon Pancake Dippers

Who doesn't love a good stack of pancakes in the morning with a side of bacon all doused in maple syrup? Get ready to love pancakes and bacon even more when you combine the two for a deliciously sweet and salty breakfast treat that will bring something different to your plate in the morning. If you haven't gone to brunch lately one of our favorite foodie fads may be passing you by -- that is, bacon-bit-infused pancake batter. This recipe does the same thing, but instead of bacon bits, we've thrown the whole strip of bacon inside the batter for a pancake "pop" of sorts this is both a fun and delicious way to eat your most important meal of the day!

Cooking Time - Text 2 minutes per side

Ingredients

  • 2 cups pancake mix (such as Bisquick)
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons cinnamon
  • 5 slices bacon, cut in half, cooked and drained
  • butter

Instructions

Heat a skillet over medium-high heat.

Prepare pancake batter according to package directions, using buttermilk and adding 2 teaspoons cinnamon. Transfer batter to a squeeze-type container for dispensing (such as an old, well-cleaned ketchup bottle)

Spread a small amount of butter in the bottom of the preheated skillet. Dispense a small amount of batter, press a half a piece of bacon into the batter and cover with more batter.

Cook 2 minutes, until the bubbles forming along the edges of the pack cake &ldquopop&rdquo and the underside is lightly golden brown.

Gently flip your pancake and cook an additional 2 minutes.

Serve with warm syrup for dipping.

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l love breakfast or brunch type treats like this one, especially when we are headed off on a road trip or sometimes just because I feel like making them, lol. Because the bacon is hidden inside the pancake mix it is such a lovely taste surprise when you bite into it and with the warm syrup these are quite delicious!

I have to make these soon. Everything about this Bacon Pancake Dippers recipe absolutely intrigues me. I love the concept of the bacon being inside the pancake, and I am absolutely thrilled by the idea of squeezing the batter onto the frying pan. How great is that. I have never been successful at making pancakes, but I think these will be my first triumph.

These are cute! I can't wait to try these out the next time we have a visit from our granddaughter. She loves pancakes and bacon and these will be a real treat for her. It's worth having a package or two of the pre-cooked bacon on hand to make this up in a jiffy when the mood strikes. I can see serving these as an appetizer, and not just for breakfast.

This is a perfect make ahead breakfast and I'm guessing it would keep well in the fridge for a few days at least, just in case you don't have a lot of time to cook in the morning. Crumbled bacon directly into the batter would make this really easy and less messy too. You can probably even substitute sausage in this recipe as well if you're a sausage lover like me.

I like the surprise inside factor with the whole strip of bacon in the pancake. I don't think I've ever met someone who doesn't love a great batch of pancakes with bacon on the side! My son is going to absolutely love these pancakes. What a great way to start the day, thanks for the video!

Oooh those look good. And so easy! I love these Quick Bites videos!!

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What are Bacon and Corn Griddle Cakes?

These savory pancakes are stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. My husband eyed me suspiciously as I was preparing this deeply unusual breakfast treat. I told him to go back to reading the paper and pour himself a cup of coffee.

The truth is… I wasn’t exactly how these would go over either. The batter is thick, and it produces sturdy, yet fluffy little cakes that are perfect for stacking.

As a true bacon lover does, I always save some extra crispy bacon to serve on top.

And then I cover it all with a massive downpour of warm maple syrup.

I’ll never forget when we first sampled these. Wow. These are really different. And by different, I mean they are really very good. They don’t taste quite the same as pancakes, since there is a savory element to it all. So I thought it would be more appropriate to call them “griddle cakes.” The cakes have a fluffy interior, and those chunks of bacon and corn and melted cheese combined with the maple syrup are a surprisingly lovely treat.

It’s the sort of recipe that I’d be delighted to see on a breakfast menu at a restaurant, since I’m always up for trying new things. And the bacon… yep, bacon is a must. Make extra and be generous with it, because a little bit of bacon (or a lot) always makes everything taste incredible as far as I’m concerned. #BaconLoversUnite

So what do you think… are you up for sampling some Griddle Cakes?


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Bacon Egg Pancake Breakfast Sandwiches

I&rsquove discussed many times how much my family loves breakfast/brunch recipes!! They&rsquore our favorite, and we often enjoy them for dinner since our mornings are usually pretty crazy.

Today&rsquos recipe is a new one that we just ADORE! These Bacon Egg Pancake Breakfast Sandwiches are so stinkin&rsquo simple and tasty that we&rsquove had them 3 times in the last month. I wish I could say I was joking about that, but I&rsquom not. In fact, just on Sunday, I asked the hubby what he felt like for dinner and he said he wanted this. I didn&rsquot mind at all since I&rsquom crazy about this meal too, and more importantly, I love that it&rsquos so easy to make!!

These sandwiches combine all the delicious flavors we love for breakfast and brunch, including eggs, bacon and pancakes. How can you not love these with all of those ingredients? And, of course, bacon makes everything taste better, right?

Whether I&rsquom serving bacon up for brunch time or adding crumbles of bacon to a dinner recipe for an extra punch of flavor, my go-to is Smithfield. They carry a wide variety of flavors and cuts to take any meal to the next level!

As usual, this can be changed up any way you like it. You can cook up your eggs sunny side up, use different kinds of cheeses for different flavors or try trading out maple syrup with fruit spread. No matter how you make them, they&rsquore guaranteed to be a hit and hopefully you can add them to your regular meal rotation. Just don&rsquot leave out the bacon! 😉

These Bacon Egg Pancake Breakfast Sandwiches are perfect for all those that love the sweet and salty goodness of the pancake and bacon combo. They were so popular with everyone in the family and will be great to try out during the upcoming brunch season.

I hope you give these a try! And if you do, be sure to tag a picture #kimscravings on Instagram so we can see. Enjoy!


If you need something a little more filling in the mornings and maybe something to eat on the go, you&rsquoll have to try these breakfast sandwiches.

Using a sheet tray, you can make and bake a whole batch before wrapping them to freeze. In the morning, pull on (or two) and microwave for a couple of minutes.

So easy and so versatile! Use any kind of meat you like, and experiment with different cheeses and veggies, too.

My favorite has to be bacon, egg, and mature cheddar cheese with onions and a smear of chipotle mayo.


Recipe Summary

  • 1 pound collard greens, rinsed and trimmed
  • 1 onion, chopped
  • ¼ pound salt pork
  • 6 egg whites
  • salt and pepper to taste
  • 4 thick slices Canadian-style bacon
  • 4 thick slices whole-grain bread, toasted
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh chives

Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.

Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.

Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.

To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.


What is Buckwheat?

Buckwheat is tremendously great for you!

Buckwheat comes from a fruit seed and is a relative of rhubarb. What does this mean? No gluten!

Those who include buckwheat in their diet have decreased risk of high cholesterol or high blood pressure and may have increased blood sugar regularity as the body&rsquos insulin response to buckwheat is much lower than its response to refined wheat. Plus it&rsquos high in fiber. The list goes on and on and on.

Layering is smart in the winter and the same can be said about a stack of Mancakes.

Here&rsquos the order of operations: Buckwheat pancake layer followed by fried egg and bacon layer, repeat. How high can you stack &rsquoem?


Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño

I gotta admit it: I'm not an American pancake lover. I know grown men who go weak in the knees at the sight of a stack of thin golden-brown cakes. Not me. Chinese scallion pancakes? Send 'em my way. Korean pajeon? Even better. I'll even take a crêpe or a roti over a flapjack.

I think it all comes down to my predilection towards savory foods over sweet. But who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up?

That's exactly what these pancakes are. They start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese. These are pancakes that I can really get behind (or perhaps more precisely, get my mouth around).

My first strategy was to simply add a mixture of sautéed corn, bacon, jalapeño, and scallions along with some grated cheddar cheese to my standard pancake batter recipe. After all, the just-add-stuff strategy worked out fine for my Bacon, Cheese, and Scallion Waffle recipe. But a pancake is not a waffle, and that strategy didn't work for a few reasons, the main one being structural.

A waffle has the advantage that it cooks entirely in an enclosed, rigid mold. A pancake, on the other hand, needs to be flipped. Simply adding all my flavorings to the batter made for a pancake that was too heavy and weak to flip without folding or splattering. The gooey cheese seemed to be the primary suspect here, so I tried incorporating it a few different ways, including grated and cut into slabs that I nestled into the batter and topped with more batter (this was delicious but even more difficult to flip). In the end, cubes proved to be the way to go.

Not only do cubes leave more batter space intact, they also melt into nice caves of gooey cheese that offer intense bursts of flavor as you eat the pancakes. Much more exciting than having grated cheese laced throughout.

To up the corn flavor in the pancakes, I also ended up replacing half of the flour with fine cornmeal and the sugar with honey (honey and corn are just such a great combo), which ended up making the final recipe not that far off from my brown butter cornbread.

I don't ever head into anything blind. I watch the preview before going to the theater. I make a map of my food stops before I hit a new city. I can only imagine how frightening a first date with me would've been if detailed online personal information had existed back when I was still dating.

When it comes to pancakes, I like the exterior to tell a bit about what's going on inside, which means that the flat, golden-brown expanse of cooked batter that these guys were exhibiting with just that tiny hint of gooey cheese around the edges wasn't going to cut it.

To fix this problem, I decided to keep half of my filling out of the batter, spooning it on top of the pancakes after ladling them onto the griddle or pan. That way, after flipping, the corn, bacon, and scallion get embedded right into the top surface.

Yesterday I said that these halloumi and chorizo pancakes would help you win at brunch. You'd just better hope that your competitor isn't making bacon, corn, and cheddar pancakes or you're gonna have a real run for your money.


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