Bacon Egg Pancake Breakfast Sandwiches

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!

Bacon Egg Pancake Breakfast Sandwiches

Print Recipe

The ultimate breakfast sandwich and perfect for those that crave sweet & savory flavor combos!

Course Brunch

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 547

Author Kim

Ingredients

Sandwiches:

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
6 slices cheese optional
maple syrup or jam optional

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

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.
Assemble sandwiches as preferred and enjoy!

For the pancakes:

Heat griddle or large skillet over medium heat. Spray with a nonstick cooking spray or grease with coconut oil.
Combine flour, baking powder, sugar and salt in a small mixing bowl.
In a medium mixing bowl, combine eggs and yogurt.
Add flour mixture into the egg mixture and whisk until blended.
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.

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.

Nutrition