RecipesSoul Food

Bacon, Egg, and Cheese Pancakes

Indulge your sweet + savory with this twist on pancakes. I used Simple Mills Pancake & Waffle Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Makes about 12 6-inch pancakes.
Course Brunch
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 1160 kcal
Author The Every Kitchen


For plain pancake batter*

  • 1 box Simple Mills Pancake & Waffle Mix
  • 5 eggs
  • ¼ cup + 1 tablespoon milk
  • 3 tablespoons vegetable oil


  • 1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
  •  cup chopped scallions divided
  •  cup shredded cheddar cheese divided


  • 4 eggs
  • Additional crumbled bacon scallions, and cheese
  • Maple syrup optional
  • Hot sauce optional


For plain pancake batter*

  1. Follow package directions to make pancake batter. For Simple Mills mix, whisk 5 eggs, milk, and vegetable oil. Add entire box of mix and combine. Don’t overmix.


  1. Fold in 1 cup crumbled bacon, 1 cup scallions, and 1 cup shredded cheddar cheese.

To cook

  1. Heat a large skillet (or two!) over medium heat and coat with cooking spray. Spoon batter onto skillet, about ¼ cup batter per pancakes. Cook until edges are dry and batter starts to bubble, about 2 minutes, then flip, cooking the other side about 2 minutes until done all the way through.
  2. Heat a separate large skillet over medium-low heat and coat with cooking spray. Gently drop raw eggs onto the skillet and cook until the white is opaque and the yolk has set, about 2 minutes.

To serve:

  1. Divide pancakes among plates. Top each stack with a runny egg. Sprinkle with extra bacon crumbles, scallions, and cheese. Serve hot with maple syrup or hot sauce, if desired.

Recipe Notes

*I used Simple Mills Pancake Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Make enough base batter for about 12 6-inch pancakes.

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