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Savory pancakes are a delightful twist on the classic breakfast dish, and this Savory Pancake Stack with Eggs and Bacon recipe is sure to impress. Layered with crispy bacon, melted cheese, and topped with a perfectly runny fried egg, this hearty breakfast treat is perfect for a cozy weekend brunch. The combination of flavors and textures makes every bite a delicious experience.
Why You’ll Love This Recipe
This savory pancake stack is not only visually stunning but also incredibly satisfying. It’s a wonderful way to start your day or to enjoy a leisurely brunch with family and friends. The blend of savory and slightly sweet elements makes it a crowd-pleaser.
- Quick and easy to prepare.
- Perfect for brunch gatherings.
- A delightful combination of flavors.
- Customizable with your favorite toppings.
- Comfort food that feels indulgent.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 6 slices bacon
- 4 large eggs (for topping)
- Maple syrup, for serving
How to Make Savory Pancake Stack with Eggs and Bacon
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter, keeping pancakes warm in a low oven.
- In a separate skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat.
- In the same skillet, crack the eggs and fry to your desired doneness, seasoning with salt and pepper.
- To assemble, place a pancake on a plate, layer with bacon, add another pancake, and repeat until you have a stack. Top with a fried egg and drizzle with maple syrup if desired.
Tips for the Best Results
- Ensure your skillet is properly heated before adding the pancake batter to achieve a golden crust.
- Do not overmix the pancake batter; a few lumps are okay for fluffy pancakes.
- Feel free to adjust the amount of cheese or bacon according to your taste preferences.
Easy Variations
- Swap cheddar cheese for pepper jack for a spicy kick.
- Add chopped green onions or herbs like chives to the pancake batter for extra flavor.
- For a vegetarian option, replace bacon with sautéed mushrooms or spinach.
What to Serve With It
- Fresh fruit salad for a refreshing side.
- A side of yogurt or cottage cheese.
- Hot coffee or tea for a warm beverage pairing.
Storage and Reheating
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Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or on a skillet over low heat until warmed through. Bacon can be stored separately and reheated in the microwave.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 4 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
- 1 cup shredded cheddar cheese
- 6 slices bacon
- 4 large eggs (for topping)
- Maple syrup, for serving
Instructions:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the shredded cheddar cheese.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter, keeping pancakes warm in a low oven.
- In a separate skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat.
- In the same skillet, crack the eggs and fry to your desired doneness, seasoning with salt and pepper.
- To assemble, place a pancake on a plate, layer with bacon, add another pancake, and repeat until you have a stack. Top with a fried egg and drizzle with maple syrup if desired.
Notes: Enjoy your savory pancake stack fresh for the best flavor and texture!
