Bacon, Egg, and Cheese Pancakes Recipe

Being a resident of New York City, I have a strong attachment to bacon, egg, and cheese sandwiches and I firmly believe that they are an appropriate meal choice at any time of day. Whether on your way to work and grabbing breakfast in a hurry or find yourself starving at 3 a.m. after a night out, the fabled Bacon, Egg, and Cheese Sandwich always delivers. If I am cooking at home, breakfast is my favorite meal to get creative with. I am a huge fan of combining all my favorite ingredients to form one delicious concoction. And while the classic BEC sandwich is a regular “go-to” in my kitchen, I may have found its replacement. Acclaimed chef and self-proclaimed “Undisputed Breakfast Champ,” Josh Elkin, recently revealed a recipe I was truly unprepared for: his Bacon, Egg, and Cheese Stuffed Savory Pancakes with Hollandaise Sauce.

Elkin recently took to his Instagram page to show his fans how to make the multi-functional meal for four, and I could not be more excited to give this a shot myself. He breaks the recipe down into a few easy parts, starting with creating the batter.
In a large mixing bowl, combine two cups of all-purpose flour, one cup of cornmeal, and one tablespoon of baking powder with some salt, and a bit of garlic powder, onion powder, and smoked paprika.

In another bowl, add two cups of buttermilk and four eggs before whisking together. This batter calls for lots of butter so next, you’ll sauté a half cup of chopped green onions in about a 1/4 cup of butter before combining with the buttermilk mixture. Using a mixer with the paddle attachment, combine the wet mixture with dry ingredients and mix until you have a savory pancake batter.
For the hollandaise sauce, you will need to separate four egg yolks from the whites and whisk in a 1/4 cup of lemon juice until it thickens. Place the bowl over boiling water without letting it touch and whisk in a 1/4 cup of melted butter. Once that has thickened, season with more salt, pepper, and smoked paprika.

Each pancake will have a fried egg inside of it, so you’ll want to lightly fry an egg and place to the side. Then, add some batter to your pan, place two strips of bacon in the center and top with slice of cheese. Next, you’ll throw in your fried egg and another slice of cheese before finally adding more batter on top. Cover the pan and cook, then flip and repeat.
The best part of these pancakes is that you can eat them like a sandwich or stack them and cover in both hollandaise sauce and chopped chives like a true breakfast champion. While the full recipe (and more!) can be found on Elkin’s site, Recipe Champions, if you’re craving other pancake recipes, these Fluffy Bacon Pancakes are pancakes with crispy, thick-sliced bacon included in the pancake. Or, if you’re looking to switch things up a bit, this Diner Breakfast Egg Bake is a must-try as it combines all the classic breakfast ingredients into one show-stopping casserole.

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Ingredients

For plain pancake batter*

1 box Simple Mills Pancake & Waffle Mix
5 eggs
¼ cup + 1 tablespoon milk
3 tablespoons vegetable oil

Add-ins

1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
1½ cup chopped scallions divided
1½ cup shredded cheddar cheese divided

Toppings

4 eggs
Additional crumbled bacon scallions, and cheese
Maple syrup optional
Hot sauce optional

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.

Bacon, Egg, and Cheese Pancakes Recipe

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For plain pancake batter
1 1 box Simple Mills Pancake & Waffle Mix
5 5 eggs
¼ cup + 1 tablespoon milk
3 tablespoons 3 vegetable oil
Add-ins
1 pound 1 center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
1 1 ½ cup chopped scallions divided
1 1 ½ cup shredded cheddar cheese divided
Toppings
4 4 eggs
Additional crumbled bacon scallions, and cheese
Maple syrup optional
Hot sauce optional

Directions

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.

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