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Savory pancakes are a delicious twist on the classic breakfast staple, and when stacked high with crispy bacon and topped with a perfectly fried egg, they create a hearty brunch that will satisfy any appetite. This recipe brings together fluffy pancakes infused with savory flavors and the irresistible crunch of bacon, making it a perfect choice for a weekend treat or a special gathering.
Why You’ll Love This Recipe
This savory pancake stack is not only filling but also offers a delightful mix of textures and flavors that will make your taste buds dance. The combination of rich bacon, creamy egg yolk, and fluffy pancakes creates a dish that’s both comforting and satisfying.
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- Quick and easy to prepare
- Perfect for brunch gatherings
- A delightful blend of savory and sweet flavors
- Customizable to suit your taste
- Hearty enough to fuel your day
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1/2 cup grated cheese (cheddar or your choice)
- 6 slices of bacon
- 2 large eggs (for frying)
- Maple syrup, for serving
How to Make Savory Pancake Stack with Eggs and Bacon
- In a large mixing bowl, combine the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated cheese.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
- For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes on each side.
- While the pancakes are cooking, in another skillet, cook the bacon over medium heat until crispy. Drain on paper towels.
- In the same skillet used for the bacon, fry the two remaining eggs sunny-side up, cooking until the whites are set but the yolks are still runny.
- To assemble, stack two pancakes on a plate, layer with crispy bacon, and top with a fried egg. Drizzle with maple syrup to finish.
Tips for the Best Results
- Ensure your skillet is preheated to avoid sticking and to achieve an even golden color on your pancakes.
- Do not overmix the pancake batter; a few lumps are okay for fluffy pancakes.
- For extra flavor, consider adding chopped herbs or cooked vegetables to the pancake batter.
Easy Variations
- Swap the bacon for sausage or smoked salmon for a different protein option.
- Add spices like paprika or black pepper to the pancake batter for extra flavor.
- Top with avocado slices or sautéed greens for a fresh twist.
What to Serve With It
- Fresh fruit salad for a refreshing side
- A simple green salad for added crunch
- Yogurt with honey for a creamy complement
- Freshly squeezed juice or coffee to round out your meal
Storage and Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave. Cooked bacon can also be stored in the fridge and reheated in a skillet or microwave.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 servings
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1/2 cup grated cheese (cheddar or your choice)
- 6 slices of bacon
- 2 large eggs (for frying)
- Maple syrup, for serving
Instructions:
- In a large mixing bowl, combine the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated cheese.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
- For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes on each side.
- While the pancakes are cooking, in another skillet, cook the bacon over medium heat until crispy. Drain on paper towels.
- In the same skillet used for the bacon, fry the two remaining eggs sunny-side up, cooking until the whites are set but the yolks are still runny.
- To assemble, stack two pancakes on a plate, layer with crispy bacon, and top with a fried egg. Drizzle with maple syrup to finish.
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Notes: Enjoy your savory pancake stack for a hearty breakfast or brunch that’s sure to impress!
