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Bacon, egg, and cheese pancake stack Recipe

American · Main course · 30 min total

A savory twist on classic pancakes, this stack layers fluffy pancakes with crispy bacon, a fried egg, and melted cheese for a hearty breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg (for batter)
• 2 tablespoons melted butter
• 4 slices bacon
• 2 large eggs (for frying)
• 2 slices cheddar cheese
• Butter for cooking pancakes and eggs

Instructions

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, 1 egg, and melted butter. Pour wet into dry and stir until just combined; batter will be lumpy.
2. Cook bacon in a skillet over medium heat until crispy, about 4-5 minutes per side. Transfer to paper towels; keep warm. Reserve 1 tablespoon bacon fat.
3. Heat a griddle or nonstick skillet over medium heat and lightly butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, about 2 minutes. Flip and cook 1 minute more. Repeat to make 4 pancakes.
4. In the same skillet, heat reserved bacon fat over medium heat. Crack 2 eggs and fry until whites are set but yolks are runny, about 3 minutes. Season with salt and pepper.
5. To assemble: Place one pancake on a plate, top with a slice of cheese, then a slice of bacon. Repeat with another pancake, cheese, and bacon. Top with a fried egg. Serve immediately.

Tips

• For extra flavor, add a pinch of cayenne or paprika to the pancake batter.
• Use sharp cheddar for a stronger cheese taste.
• If you prefer well-done yolks, cook eggs for an additional 1-2 minutes.
• Serve with maple syrup or hot sauce if desired.

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