What’s up weekend?! I see you, and I’m ready for your late morning wake ups, freshly made coffee, record playing, and dancing in the kitchen while making savory breakfast pancakes with bacon and fried eggs.
YES.
Something about fall always makes me want to stay in and make weekend breakfasts at home instead of venturing too far out of the house for the first meal of the day – staying cozy inside wearing pajamas till noon and noshing on some seriously delicious breakfast just fits with all the fall vibes.
The recipe that I’m sharing with you today is perfect for that. Perfect for your epic (yup I said it) weekend.
To be clear, it’s not so much a recipe for the pancakes themselves (that part I’m going to let you use your favorite recipe for) but for what goes IN and ON them.
These are dressed-up-weekend-ready savory pancakes, if you will.
I do love a delicious sweet pancake (like these fluffy grain free pancakes!), but for breakfast, I generally prefer a savory option. So I thought – why not get crazy and COMBINE the two?!
And it was a really, really good (and delicious) idea.
For the pancakes I used Bob’s Red Mill Paleo baking flour and the recipe on their bag for pancakes. This stuff is great – but a little pricey – their blend uses a mix of almond flour, arrowroot starch, coconut flour and tapioca flour.
But as I mentioned before, you can absolutely use any one of your basic favorite pancake recipes.
My advice for adapting your favorite pancake recipe would simply be to omit any of the “sweet” flavors or sweetening agents in the recipe. Examples of this are:
- any more than 1 tbsp sugar, maple syrup, honey, etc. (the recipe I used did call for 1 tbsp – a little bit of sweetness is okay)
- vanilla or almond extract
- cinnamon or other warming spices
- bananas (if your favorite pancake recipe is a banana pancake recipe, you will want to use a different one)
what goes in and on these savory pancakes
The pancake batter is savory-d up with some crumbled bacon, green onions, garlic powder and black pepper. YUM. I thought about adding some type of cheese as well, but ended up deciding to keep the recipe dairy free. If you’re feeling like getting a little cheesy I don’t think that is at all a bad idea!
Next, to top the pancakes, I made a super simple tomato and jalapeño salad, and of course, fried an egg! A little bit of extra bacon and green onions get sprinkled over the top and voila! Your savory breakfast pancakes with bacon and fried eggs are complete.
Pro tip: Keep the pancakes warm in the oven while you fry the eggs – you can do this super easily by preheating your oven to the lowest temp (for me that’s 200 degrees), turning it off, and then moving pancakes to an oven-safe plate while you continue to cook them, and then while you fry your eggs.
The salad could be made before you start cooking the pancakes OR before you start cooking the eggs. I prefer to make it first so that the flavors have a little time to get to know each other, but it’s not necessary.
Here’s to you and all the cozy fall mornings cooking breakfast at home in PJ’s! I know this recipe is going to fit right in. XO
Want more easy breakfast recipes? Check out these favorites!
- Easy Spring Veggie Egg Skillet with Bacon and Herbed Almond Pesto {Paleo}
- Fluffy Grain Free Pancakes with Fresh Figs and Whipped Cream {Gluten Free + Paleo Friendly}
- Easy Chorizo and Asparagus Scramble {Paleo}
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
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Savory Breakfast Pancakes with Bacon and Fried Eggs {Paleo + Dairy free}
Description
A crazy easy and delicious recipe for savory breakfast pancakes! Made with crumbled bacon, green onions, and topped with a tomato jalapeño salad and fried eggs, these pancakes are the perfect reason to stay home and cook breakfast this weekend!
Ingredients
for pancakes
- your favorite pancake recipe, without “sweet” add-in’s (see notes for examples and pancake options) – enough to make about 4-6 medium sized pancakes
- 6 pieces of thinly sliced bacon, diced
- 1/2 tsp garlic powder
- 2 green onions, thinly sliced
- a few grinds of black pepper
for tomato salad
- 1 cup cherry tomatoes, sliced in half
- 1 small red jalepeno, very thinly sliced
- 2 green onions, thinly sliced
- 1/2 tsp maple syrup
- 1/4 tsp sea salt
- few grinds of black pepper
- 1 tsp red wine vinegar
- 1 tbsp olive oil
for garnish
- eggs for frying
- half of the cooked bacon, crumbled
- thinly sliced green onion
- feta cheese (optional)
Instructions
for pancakes
- Dice bacon and cook over medium heat until crisp. Set aside to cool on a paper towel lined plate.
- Mix pancakes according to package instructions, adding in the garlic powder and black pepper to the dry ingredients before mixing in the wet ingredients.
- Finely chop half of the bacon pieces and fold into the pancake batter along with 2 thinly sliced green onions.
- Reserve the other half of the bacon pieces for topping the pancakes.
- Preheat oven to 200 degrees to keep pancakes warm.
- Heat pan with a little of the remaining bacon fat and cook according to pancake recipe instructions.
- Move to the warm oven and continue, adding a bit more bacon grease as needed until batter is gone.
for tomato salad
- In a small bowl stir together sliced cherry tomatoes, chili pepper, green onions, cilantro, olive oil, vinegar, maple syrup, and salt and pepper.
- Set aside.
for assembly
- Fry eggs and serve each egg on top of a pancake, topped with tomato salad, more green onions, crumbled bacon and feta cheese if using!
- DIG IN!
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