Eggs bacon and pancakes

  1. Preheat oven to 130°C (110°C fan) mark ½. Put flour into a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together soured cream, 3 eggs and 100ml (3½fl oz) water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g (3oz) of the Cheddar.

  2. Heat a large frying pan over medium-high heat. Fry bacon for 5-7min, turning once, until crispy and golden. Transfer to a baking sheet and keep warm in the oven.

  3. Carefully wipe out frying pan with kitchen paper. Return to medium heat and add 1tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between pancakes. Cook for a few minutes until bases are golden and bubbles appear on surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in a warm oven. Continue with remaining butter and batter to make more pancakes (you should have 12).

  4. While pancakes are cooking, poach the eggs. Bring a medium pan of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a whirlpool, then carefully tip in the egg. Repeat with another egg. Simmer for 3-4min until whites are set and yolk remains soft (lift egg out with a slotted spoon and gently prod to check). Transfer to a shallow dish of warm water. Repeat with remaining eggs.

  5. To serve, layer three pancakes on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.

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Bacon Egg Pancake Breakfast Sandwiches

These delicious Bacon Egg Pancake Breakfast Sandwiches are sponsored by Smithfield! Thanks for helping me promote brands and products I enjoy.

Rise and shine, lovelies, we’re cooking up the ultimate of breakfast sandwiches! You guys are going to go crazy for these Bacon Egg Pancake Breakfast Sandwiches!

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

Today’s recipe is a new one that we just ADORE! These Bacon Egg Pancake Breakfast Sandwiches are so stinkin’ simple and tasty that we’ve had them 3 times in the last month. I wish I could say I was joking about that, but I’m not. In fact, just on Sunday, I asked the hubby what he felt like for dinner and he said he wanted this. I didn’t mind at all since I’m crazy about this meal too, and more importantly, I love that it’s 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’m 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’re guaranteed to be a hit and hopefully you can add them to your regular meal rotation. Just don’t 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!

Print 4 from 3 votes Bacon Egg Pancake Breakfast Sandwiches Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins The ultimate breakfast sandwich and perfect for those that crave sweet & savory flavor combos! Ingredients

  • Fluffy Gluten-Free Yogurt Pancakes see below or your favorite pancake mix*
  • 6 slices Smithfield Applewood Stack Pack Bacon fully cooked
  • 6 eggs prepared in preferred style, poached or scrambled work well
  • Optional: 6 slices cheese of choice or for a sweeter version – maple syrup or fruit spread/jam/jelly
  • Fluffy Gluten-Free Yogurt Pancakes:
  • 1/2 cup 75g 1-to-1 gluten-free baking flour (all purpose flour will also work)
  • 2 teaspoons baking powder
  • 2 teaspoons coconut sugar regular sugar will also work
  • ¼ teaspoon salt
  • 2 eggs
  • 1 5.3 oz. container Greek or other yogurt


  1. Prepare pancake mix using my favorite pancake recipe for Fluffy Gluten-Free Yogurt Pancakes or another favorite store-bought mix or recipe. As an alternative, frozen pancakes can be used. You should have at least 6 pancakes, unless you’re doubling or tripling recipe.
  2. Assemble sandwiches as preferred and enjoy!
  3. For the pancakes:
  4. Heat griddle or large skillet over medium heat. Spray with a nonstick cooking spray or grease with coconut oil.
  5. Combine flour, baking powder, sugar and salt in a small mixing bowl.
  6. In a medium mixing bowl, combine eggs and yogurt.
  7. Add flour mixture into the egg mixture and whisk until blended.
  8. Use a 1/4 measuring cup to measure out batter for each pancake and cook for about 3 mins on each side. They should be golden brown on each side.

Recipe Notes

*Make 6 pancakes for the recipe as written.
**Recipe can easily be doubled or even tripled, if serving a crowd or for make-ahead breakfast sandwiches to store in the freezer.

Author: Kim Lee Course: Brunch

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Sweet Potato Black Bean Frittata

Something to think about…

Do you love breakfast/brunch for dinner too? Have you ever tried a breakfast sandwich with pancakes? Seriously, it’s so good!

For more yummy brunch recipe inspiration, be sure to visit
These delicious Bacon Egg Pancake Breakfast Sandwiches are sponsored by Smithfield! Thanks for helping me promote brands and products I enjoy.

It’s after midnight and I’m wondering why I haven’t been able to fall asleep yet when I decide to get up and put my brain to good use. I often do my best strangest creative work when I’m suffering from insomnia. I put the kettle on for a cup of tea and all of a sudden I notice… it says right there on the package… the tea I’ve been binge-drinking all day is caffeinated. But I can’t eat breakfast without tea, so I’m drinking another caffeinated cup and noshing on Bacon, Egg, and Cheese Pancakes.

Fast forward eight hours because after I told you about my insufferable sleeping habits, I transitioned to some other food-bloggy stuff like photo editing. Then I read a book and I finally fell asleep around 2am.

Friiiiiends… Last night, I just really reeeeally wanted to fall asleep so that I could wake up and eat Bacon, Egg, and Cheese Pancakes again.

And so here I am. I literally could not wait to stuff my mouth this morning. I usually have a cup or two of coffee and try to wait for my stomach to start growling before I eat. Mmm… nope. Not this morning. Pancakes before coffee and pancakes with coffee. First time ever.

My other really non-existent dilemma because I’m totally throwing it out the window today is that I really try to eat in moderation. For example: Bacon, Egg, and Cheese Pancakes for one meal, egg whites + tomatoes the next, BEC Pancakes again, balanced by an apple + almond butter, then BEC Pancakes, then maybe some tuna salad + cottage cheese… You get the idea.

But man, oh man. I am going to eat these until they are gone and I won’t reconsider, so don’t try to talk sense into me. Thankfully, I have just enough self-control to spread them out over a day or two instead of downing them all in one sitting.

I can’t, for the life of me, figure out why no one has been making Bacon, Egg, and Cheese Pancakes. It seems like such a natural answer to the perpetual Breakfast & Brunch Dilemma of Sweet or Savory? And they are damn good. Especially with a drizzle of maple syrup. Yep. I did that.

Let’s also talk about the pancake mix I used. You are welcome to use whatever you want (make them from scratch if you’re feeling invincible!), but I made mine with Simple Mills Pancake & Waffle Almond Flour Mix – naturally gluten free, non-GMO, 6 grams of protein, only 4 grams of sugar, and just seven simple ingredients. Head over to the Simple Mills website to check out their full line of impressive line of baking mixes.

It’s hard to tell what sort of a difference the Simple Mills mix made. My pancakes are fluffy, they’re a perfect shape and color, they are maybe a little more crumbly or mealy (sort of like corn cakes), but it’s totally, 100 percent working for me and I will buy boxes and boxes of Simple Mills Mix over and over again.

I also made a pizza yesterday with Simple Mills Pizza Dough Almond Flour Mix and, geez, the company has won me over. More on that in another post! Right now I need to to make Bacon, Egg, and Cheese Pancakes and see for yourself what I’m talking about.

5 from 1 vote

Bacon, Egg, and Cheese Pancakes

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 Time 15 minutes Cook Time 6 minutes Total Time 21 minutes Servings 4 Calories 1160 kcal Author The Every Kitchen

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
  1. 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.
  1. Fold in 1 cup crumbled bacon, 1 cup scallions, and 1 cup shredded cheddar cheese.

To cook

  1. 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.
  2. 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:

  1. 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.

Recommended products:

(Please know that I am an affiliate for these products. That means, if you make a purchase through one of the above links, I will receive a commission. However, these opinions are all my own.)

10 Ways to Fancy Up Pancakes and Eggs

Image via EverydayFamily

There are several reasons why following EverydayFamily on Pinterest is a smart idea. For example, maybe your family right now is begging you to make breakfast, and you know that pancakes and eggs will make them happy, but you want to go the extra mile and put a little spin on their favorite dish. So you turn to Pinterest, which is exactly what I did. I sought inspiration on the Who’s Hungry? board and found ten ways to fancy up pancakes and eggs.

Image via Flickr/ The Mighty Claire.

Egg Baked in Avocado

Instead of frying up an egg, try baking one in an avocado. It only takes minutes to prepare and cook, and when it’s done, top it off with bits of bacon, a drizzle of hot sauce, more avocado, or some fresh herbs.

Image via EverydayFamily

Lemon Ricotta Pancakes

Liven up your pancakes with a refreshing combination of lemon and ricotta.

{ MORE: Meal Prep Sunday: 5 Essentials to Get You Through the Week }

Image via Flickr/ goodiesfirst

Breakfast Biscuits

On busy mornings, a quick, portable, and satisfying breakfast is in order. Combine a favorite breakfast of pancakes, eggs, and bacon by sandwiching an egg, a slice of cheese, and a bit of bacon between its flaky layers.

Image via EverydayFamily

Pumpkin Bread French Toast

French toast is delicious, yes, but when it’s made with pumpkin bread, it’s even more so. Try it. You’ll like it!


Image via EverydayFamily

Egg and Spinach Breakfast Sandwiches

Add a little spinach to scrambled eggs for a wholesome, hearty meal. Make it fancy by serving it on a toasted English muffin.

{ MORE: 5 Easy Make-Ahead Meals for Moms Who Hate Cooking }

Image via Flickr/

Spiced Apple Pumpkin Pancakes

The long-awaited autumn deserves to be celebrated with pumpkin pancakes and spiced apples.

Image via EverydayFamily

Egg in Puff Pastry

There are few things fancier than a little puff pastry. Impress your family by serving up this fancy dish.

Image via EverydayFamily

French Toast Bake

When you just don’t feel like standing over a hot griddle, cooking individual French toasts, make a French toast bake. It tastes and looks lovely.

{ MORE: Packing School Lunches Has Never Been Easier }

Image via EverydayFamily

Eggs in the Hole

Eggs in the Hole is the prettiest way to serve up a simple breakfast of eggs and toast.

Image via EverydayFamily

Puffed Apple Pancake

Light, airy, filling. Apple-topped puff pancakes are divine.


{ MORE: Secrets to Successful Mealtimes from a Chef }

What’s your favorite breakfast?

Read More

Bacon-Egg-And-Cheese-Stuffed Pancakes

  1. Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
  2. Whisk the flour, cornstarch, confectioners’ sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
  3. Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
  4. Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
  5. Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

Cinnamon Roll Pancakes

July 31, 2018

These Cinnamon Roll Pancakes have all the best elements of a classic cinnamon roll, but in pancake form. They’re perfect for an indulgent weekend brunch!

I’ll go right out and say that these Cinnamon Roll Pancakes are pretty much dessert for breakfast, but sometimes in life there are times for that.

And I mean, cinnamon rolls…and pancakes…combined?!?

Only good things can happen in that situation, and these cinnamon swirl pancakes are much quicker to make than a batch of cinnamon rolls.

I first saw this recipe about 5 years ago here and instantly had to try them for myself. They are admittedly VERY messy to make, but you’re rewarded with something delicious, and I think there’s something very whimsical about them.

You drop big swirls of cinnamon roll filling right onto the pancakes while they’re cooking, then drizzle them with a cream cheese frosting to serve.

Though my usual pancake breakfast is these Whole Wheat Pancakes topped with butter and pure maple syrup or thin and eggy Crepes, it’s nice to have a change every once in a while.

How to Make Cinnamon Roll Pancakes:

To get started, let’s make the pancake batter. Whisk together the dry ingredients, which is flour, baking powder, and salt:

In a measuring cup, whisk to combine milk, an egg, and vegetable oil:

Pancake dry and wet components, done!

Make the cinnamon roll filling by combining melted butter, brown sugar, and cinnamon:

Whisk until relatively smooth:

Now let’s put everything together!

Add the measuring cup liquid to the dry ingredients:

Whisk together until the dry flour disappears, but making sure to leave the little lumps alone so you don’t overmix the pancake batter:

Drop ladlefuls of pancake batter onto a hot griddle, then when the pancakes start to form bubbles on the first side, drizzle on a swirl of the cinnamon filling:

I find it easiest to use a squeeze bottle, but if you don’t have one, simply use a spoon.

Flip the pancakes and finish cooking, until golden brown on both sides:

You will notice that the cinnamon sugar swirl spreads out and griddles into a crunchy, sweet caramelized “crust” for the pancakes.

Finally, whisk to combine softened cream cheese with butter, confectioner’s sugar, and vanilla:

Drizzle the cream cheese frosting on top of the pancakes before serving:

Enjoy, and put these Carrot Cake Pancakes or Bananas Foster French Toast on your list for next time!

And if you want the real deal, check out these Homemade Cinnamon Rolls from Amanda’s Cookin.

I made a full video on how to make these that you can watch after the recipe card below. Happy cooking!

Pin 4.59 from 12 votes These Cinnamon Roll Pancakes have all the best elements of the classic Cinnamon Roll, but in pancake form! Course Brunch Cuisine American Keyword cinnamon roll pancakes, pancakes Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 6 pancakes Calories 391kcal

For the pancakes:

  • 5 oz all purpose flour (1 cup, if measuring)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tbsp vegetable oil
  • 1 egg

For the Filling:

  • 4 tbsp butter melted
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon

For the Glaze:

  • 3 tbsp butter
  • 2 oz cream cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Whisk to combine the flour, baking powder and salt. In another bowl, whisk to combine the milk, vegetable oil, and egg. Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still plenty of lumps.
  • Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon.
  • Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine.
  • Heat up a griddle over medium heat, and if desired, grease the pan with a little bit of butter. Use a 1/4 cup measuring scoop to portion out the pancakes. Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.
  • Cook for another minute, then flip. Cook for one or two more minutes.
  • Top the pancakes with the glaze, and enjoy!


Calories: 391kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 295mg | Fiber: 1g | Sugar: 29g

Updated from the archives with new photos and writing in July 2018. Originally published October 2011.


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