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Savory Pancake Stack with Bacon and Runny Eggs

Savory Pancake Stack with Bacon and Runny Eggs

Savory pancakes are a delightful twist on the classic breakfast dish, and when you stack them with crispy bacon and a runny egg, you create a brunch experience that is both hearty and satisfying. This Savory Pancake Stack with Bacon and Runny Eggs is perfect for those leisurely weekend mornings when you want to impress your family or friends with a meal that looks as good as it tastes.

Why You’ll Love This Recipe

This savory pancake stack is not only visually appealing but also combines comforting flavors that everyone will enjoy. The fluffy pancakes serve as the perfect base for the salty bacon and creamy egg yolk, making each bite a delicious combination of textures and tastes.

  • Easy to make with simple ingredients.
  • Perfect for brunch gatherings or a cozy breakfast at home.
  • Customizable with various toppings and sides.
  • Comforting and satisfying for any time of the 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
  • 6 slices of bacon
  • 4 large eggs (for topping)
  • Maple syrup (for serving)

How to Make Savory Pancake Stack with Bacon and Eggs

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, combine the milk, egg, and melted butter. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
  4. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Leave the bacon drippings in the skillet.
  5. Using the same skillet, reduce the heat to medium-low and add a little butter if necessary. Pour 1/4 cup of pancake batter for each pancake into the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.
  6. In a separate pan, fry the eggs sunny-side up over medium heat until the whites are set and the yolks are still runny, about 3-4 minutes.
  7. To assemble, stack two pancakes on a plate, add 2 slices of bacon, and top with a fried egg. Drizzle with maple syrup if desired. Repeat for as many stacks as you need.

Tips for the Best Results

  • Make sure your skillet is hot enough before adding the pancake batter to achieve a nice golden color.
  • Don’t overmix the batter; this keeps the pancakes fluffy.
  • For extra flavor, consider adding chopped herbs or cheese to the pancake batter.

Easy Variations

  • Substitute turkey bacon or sausage for a different protein option.
  • Add shredded cheese or herbs like chives or parsley to the pancake batter for added flavor.
  • Top the pancakes with avocado slices or sautéed vegetables for a fresh twist.

What to Serve With It

  • Fresh fruit salad for a refreshing side.
  • Greek yogurt with honey for a creamy complement.
  • A simple green salad for a light touch.

Storage and Reheating

  • Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over low heat or in the microwave until warmed through.

Recipe Card

Recipe Name: Savory Pancake Stack with Bacon and Runny Eggs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 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
  • 6 slices of bacon
  • 4 large eggs (for topping)
  • Maple syrup (for serving)

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, combine the milk, egg, and melted butter. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. In a large skillet, cook the bacon over medium heat until crispy. Remove and drain.
  5. Reduce heat to medium-low, add butter, and pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip.
  6. In a separate pan, fry the eggs sunny-side up until the whites are set and yolks are runny.
  7. Assemble by stacking pancakes, adding bacon, and topping with a fried egg. Drizzle with maple syrup.

Notes: Customize the toppings to your liking for a personalized brunch experience.

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