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Eggs and Bacon Pancakes

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


  • 1 lb sliced bacon
  • 2 cups Original Bisquick™ Mix
  • 1 cup milk
  • 6 eggs
  • Salt and pepper to taste
  • Real maple or maple-flavored syrup


  • 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.

  • 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.
  • For extra-delicious eggs, add a couple tablespoons of bacon grease to the eggs before scrambling.

No nutrition information available for this recipe
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