Bacon, Egg, and Cheese Pancakes


 For plain pancake batter

1 box Simple Mills Pancake & Waffle Mix

5 eggs

¼ cup + 1 tablespoon milk

3 tablespoons vegetable oil


1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided

1½ cup chopped scallions divided

1½ cup shredded cheddar cheese divided


4 eggs

Additional crumbled bacon scallions, and cheese

Maple syrup optional

Hot sauce optional



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.


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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