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Eggs and Bacon Pancakes

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Eggs and Bacon Pancakes
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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Pancakes serve up a helping of bacon and eggs for a filling breakfast that can be on the table in only 30 minutes.
By Chris Mower
Created Feb 2, 2012



  • 1
    Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
  • 2
    Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • 3
    In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
  • 4
    For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
  • 5
    While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
  • 6
    Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    After bacon is cooked, remove extra grease by placing the bacon on a paper towel-covered plate and pressing the top of the bacon with another paper towel.
  • tip 2
    For extra-delicious eggs, add a couple tablespoons of bacon grease to the eggs before scrambling.


Nutrition Facts are not available for this recipe
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