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California BLT Pancake Sandwich

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  • Prep 10 min
  • Total 30 min
  • Servings 3
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Pancakes serve as a sweet bread alternative for our classic BLT sandwiches. We added avocadoes for an extra-creamy taste.
By Paula Kittelson
Updated Dec 17, 2012


  • 5 slices bacon
  • 1 cup Bisquick™ Complete pancake & waffle mix
  • 2/3 cup water
  • 1/2 ripe large avocado
  • 2 tablespoons fresh lemon juice
  • 3 to 6 tablespoons mayonnaise
  • 1 large tomato, sliced, seasoned with salt
  • 5 leaves romaine lettuce, cut into 4-inch-long pieces


  • 1
    Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack. Bake 10 to 15 minutes or until bacon is crisp. Cool.
  • 2
    Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
  • 3
    Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
  • 4
    To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use bamboo skewers or long toothpicks to hold the sandwiches together.
  • tip 2
    Use an ice pack to keep sandwiches chilled in the lunchbox.
  • tip 3
    If the BLT is not your kids’ favorite sandwich, fill the pancakes with anything that they would like—cream cheese and cucumber, hazelnut spread with cocoa and banana, ham and cheese, tomato and fresh mozzarella are some alternatives.


Nutrition Facts are not available for this recipe
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