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
Ingredients
For plain pancake batter
1 box Simple Mills Pancake & Waffle Mix
5 eggs
¼ cup + 1 tablespoon milk
3 tablespoons vegetable oil
Add-ins
1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
1½ cup chopped scallions divided
1½ cup shredded cheddar cheese divided
Toppings
4 eggs
Additional crumbled bacon scallions, and cheese
Maple syrup optional
Hot sauce optional
Instructions
For plain pancake batter
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.
Add-ins

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