Rise and shine, lovelies, we're cooking up the ultimate of breakfast sandwiches! You guys are going to go crazy for these Bacon Egg Pancake Breakfast Sandwiches!
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4.25 from 4 votes
Bacon Egg Pancake Breakfast Sandwiches
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
 
The ultimate breakfast sandwich and perfect for those that crave sweet & savory flavor combos!
Ingredients
  • Fluffy Gluten-Free Yogurt Pancakes see below or your favorite pancake mix*
  • 6 slices Smithfield Applewood Stack Pack Bacon fully cooked
  • 6 eggs prepared in preferred style, poached or scrambled work well
  • Optional: 6 slices cheese of choice or for a sweeter version - maple syrup or fruit spread/jam/jelly
  • Fluffy Gluten-Free Yogurt Pancakes:
  • 1/2 cup 75g 1-to-1 gluten-free baking flour (all purpose flour will also work)
  • 2 teaspoons baking powder
  • 2 teaspoons coconut sugar regular sugar will also work
  • ¼ teaspoon salt
  • 2 eggs
  • 1 5.3 oz. container Greek or other yogurt
Instructions
  1. Prepare pancake mix using my favorite pancake recipe for Fluffy Gluten-Free Yogurt Pancakes or another favorite store-bought mix or recipe. As an alternative, frozen pancakes can be used. You should have at least 6 pancakes, unless you're doubling or tripling recipe.
  2. Assemble sandwiches as preferred and enjoy!

  3. For the pancakes:
  4. Heat griddle or large skillet over medium heat. Spray with a nonstick cooking spray or grease with coconut oil.
  5. Combine flour, baking powder, sugar and salt in a small mixing bowl.
  6. In a medium mixing bowl, combine eggs and yogurt.
  7. Add flour mixture into the egg mixture and whisk until blended.
  8. Use a 1/4 measuring cup to measure out batter for each pancake and cook for about 3 mins on each side. They should be golden brown on each side.
Recipe Notes

*Make 6 pancakes for the recipe as written.
**Recipe can easily be doubled or even tripled, if serving a crowd or for make-ahead breakfast sandwiches to store in the freezer.

Author: Kim Lee
Course: Brunch

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