Maple Bacon Pancake Stack With Fried Eggs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Pork · gluten-free, high-protein
1043 cal
36g protein
128g carbs
43g fat
per serving · estimated
Ingredients
- 1 3/4 cups complete pancake mix
- 1 1/4 cups whole milk
- 3 large eggs
- 8 slices thick-cut bacon
- 1 3/4 tbsp butter
- 1/2 cup pure maple syrup
- 1 tsp vegetable oil
- 1/4 tsp kosher salt
Method (tap to check — screen stays awake)
- Lay the bacon in a cold skillet and cook over medium 10 minutes, turning once, until deep brown and stiff. Drain on paper towels and pour off all but 1 tbsp of fat.
- Whisk the pancake mix with the milk and 2 of the eggs until just combined; lumps are fine and overmixing makes the stack tough. Rest 5 minutes.
- Heat a griddle over medium and film it with butter. Ladle 1/3-cup rounds and cook until bubbles break across the surface and the edges look dry, about 2 minutes.
- Flip and cook 90 seconds more until the second side springs back when pressed. Hold the pancakes on a sheet pan in a low oven.
- Crumble half the bacon and scatter it over each pancake right after ladling the next batches so it bakes into the surface.
- Wipe the skillet, add the oil, and fry the remaining 4 eggs over medium-low until the whites are opaque and the yolks still jiggle, about 3 minutes.
- Stack the pancakes, top each with a fried egg and the remaining bacon, and pour the maple syrup over the top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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