Thick & Stuffed Pancakes
There’s something magical about a slow morning when the smell of bacon and syrup fills the kitchen. These Thick & Stuffed Pancakes take your classic stack and turn them into something unforgettable, with fluffy layers of golden pancake wrapped around smoky bacon, melted cheddar, and soft, buttery eggs. Every bite hits that perfect balance of sweet and savory, making breakfast feel extra special.
Equipment
- 8 inch pan
Ingredients
- 1 cup mild cheddar shredded
- 2 cups cooked thick cut bacon chopped
- 1/4 cup Hungry Jack original syrup plus more for serving
- Unsalted butter for cooking
Fluffy Eggs
- 4-5 large eggs beaten
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp pepper
Pancake Batter
- 2 cups Hungry Jack pancake and waffle mix
- 1 1/2 cup whole milk
Instructions
Fluffy Eggs
- To a pan over medium low heat add butter. Once the butter is melted, pour in the beaten eggs and gentle move around the pan bringing the outside into the center until large curds start to form.
- Season with salt and pepper and cook until the eggs are fluffy.
Pancake Batter
- In a large bowl combine all ingredients listed under “Pancake Batter” and stir until incorporated. Set aside.
Assemble
- To a small (8 inch pan) over low heat add a few tablespoons of unsalted butter.
- Once melted and slightly bubbling add enough batter to cover the bottom of the pan.
- Then, add a drizzle of syrup, the fluffy eggs, crispy bacon and shredded cheddar.
- Top with just enough batter to cover the ingredients.
- Allow to cook for 5-6 mins. Once the edges are set and small bubbles start to form through the batter, flip and cook on the other side for 4-5 minutes.
- Once cooked through serve immediately with butter and more syrup. Enjoy!