Savoury Eggs Benedict Pancakes with Crispy Bacon

Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon, made from scratch. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion. Whether you’re treating yourself to a leisurely weekend meal or impressing guests, this easy-to-make from-scratch pancake recipe delivers a satisfying balance of savoury, creamy, and crispy textures in every bite.

Here’s how to make the savoury eggs benedict pancakes with crispy bacon

Step 1

Start by making the pancake batter. In a large bowl, mix together the self-raising flour and Maldon Sea Salt. In a small jug, combine the milk and beaten egg. Create a well in the centre of the flour, then gradually add the milk mixture, whisking thoroughly after each addition to prevent lumps.

Step 2

Once all the milk and egg have been incorporated and you have a smooth batter, add the grated parmesan and finely chopped chives. Whisk again, then set aside.

Step 3

Preheat the oven to 180°C.

Step 4

Next, prepare the hollandaise sauce. Choose a small glass bowl that fits comfortably over a saucepan without touching the water. Fill the pan with approximately 1 inch of water and bring it to a gentle simmer. In the glass bowl, combine the egg yolks, vinegar, and one cube of butter. Place the bowl over the pan and whisk continuously until the egg yolks thicken slightly.

Step 5

Add the remaining butter, one cube at a time, whisking constantly to ensure each piece is fully incorporated before adding the next. Once all the butter has been added, the sauce should be thick and creamy. Squeeze in the lemon juice, season with Maldon Sea Salt and cracked black pepper, then taste and adjust as needed. Turn off the heat, but leave the bowl over the pan to keep the sauce warm. Whisk occasionally to prevent splitting while you prepare the rest of the dish.

Step 6

Place the streaky bacon on a tray and cook in the preheated oven for roughly 15 minutes, or until it reaches your desired level of crispiness.

Step 7

While the bacon is cooking, heat a medium non-stick frying pan over a medium-low heat. Melt a little butter in the pan, then spoon in some batter to form pancakes approximately 12cm in diameter. Cook for 2 minutes on one side, then flip and cook for another 2 minutes until golden and fluffy. Transfer the pancakes to a plate and repeat with the remaining batter.

Step 8

As you cook the pancakes, bring a pan of water to the boil. Reduce the heat to a gentle simmer, then poach two eggs. Adding a splash of white wine vinegar and swirling the water before dropping in the eggs helps create a neater shape.

Step 9

To serve, stack 3 or 4 pancakes on each plate, then top with crispy streaky bacon and a perfectly poached egg. Finish with a generous spoonful of hollandaise sauce, a pinch of cayenne pepper, and some finely chopped chives. Serve immediately.

How to perfectly poach eggs

Poaching the perfect egg with Maldon Sea Salt is all about precision and technique. Here’s how to achieve it:

Ingredients:

• 2 fresh eggs, we like to use Clarence Court Burford Browns eggs.
• 2-3 cups of water
• 1 tbsp white vinegar (for better shape)
• Maldon Sea Salt flakes, to finish
• Slotted spoon
• Small bowl
• Saucepan

Method:

1. Fill saucepan with 2-3 cups of water. Bring to a gentle simmer (not a rolling boil). Small bubbles should rise, but not break aggressively.
2. Crack each egg into a small bowl first. This prevents shell pieces and makes for an easier transfer.
3. Stir the water with a spoon to create a vortex/swirling of water. This helps wrap the egg whites around the yolk for a neater shape.
4. Gently slide the egg into the water. Let it cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer one.
5. Use a slotted spoon to lift the egg out. Place it on a paper towel to absorb excess water.
6. Sprinkle Maldon Sea Salt flakes generously over the egg. The delicate crunch and clean taste will elevate the dish. You can also add cracked black pepper and a drizzle of olive oil.

You can try adding your perfectly poached eggs on avocado toast, a salad, or paired with dishes like smoked haddock, sea bass or kedgeree.

Serving suggestions and variations for Eggs Benedict Pancakes with Crispy Bacon

Eggs Benedict Pancakes with Crispy Bacon is already an indulgent and delicious dish, buy you can take it to the next level with these following serving suggestions and variations:

Serving suggestions:

• Garnishes – Add a touch of freshly cracked black pepper or Maldon Chilli Sea Salt flakes for heat. You can also add chopped chives, parsley or microgreens for freshness.
• Drizzles & Sauces – Swap up the classic Hollandaise sauce with a drizzle of maple syrup for that sweet-savoury contrast with the crispy bacon. Additionally, a spoonsful of truffle-infused hollandaise adds a gourmet touch to the dish.
• Sides Dishes – Add a few has browns or homemade chips for extra crunch. If you’re wanting to balance the richness, pair the dish with a fresh salad with a lemon vinaigrette. You could also add a handful of grilled asparagus or sautéed spinach for a veggie boost.

Variations:

• Smoked Salmon Twist – Swap the bacon for smoked salmon for a more refined, lighter dish. You can also add capers and red onion for extra depth.
• Southern-Style Benedict – Use buttermilk pancakes and top with crispy fried chicken instead of bacon. You can drizzle with hot honey for a bold flavour.
• Avocado & Tomato Upgrade – Add sliced avocado and heirloom tomatoes under the poached egg. Sprinkle with ‘Everything Bagel Seasoning‘ for a fun, brunch twist.

Can you make pancakes with plain flour?

Yes, you can make pancakes with plain flour! While many recipes, such as our pancake stack with caramelised apples, requires self-raising flour for fluffier pancakes, plain flour works just as well – you just need to add a raising agent like baking powder to help them rise.

Our iconic blueberry pancakes recipe uses plain flour instead of self-raising flour, and they are delicious!

Method:

1. In a bowl, whisk together plain flour, baking powder, sugar and salt.
2. In a separate bowl, whisk the egg, milk and melted butter.
3. Gradually pour the wet ingredients into the dry, whisking until smooth.
4. Heat a non-stick pan over medium heat, lightly greased with butter. Pour in small amounts of batter, flip and cook when bubbles form on the surface.
5. Stack your pancakes with syrup, fresh fruit, or even crispy bacon.

Can you use bread flour for pancakes?

Yes, you can use bread flour for pancakes, but it will change the texture.

What happens when you use bread flour?

• Bread flour has a higher protein content (more gluten), which makes pancakes slightly chewier rather than light and fluffy.
• If you prefer denser, hearty pancakes, bread flour works well, especially for American-style pancakes.
• To keep pancakes soft, you can mix bread flour with plain flour or a bit of corn flour for balance.

How to use bread flour in pancakes

• Add a bit more liquid (milk or water) to loosen the batter.
• Let the batter rest for 10-15 minutes to relax the gluten, making the pancakes softer.
• Use baking powder to help with the fluffiness.

Can you make pancakes without flour?

Believe it or not, you can actually make pancakes without flour! Here are a few flourless pancake options.

Banana Pancakes

• 1 ripe banana
• 2 eggs
• Optional: cinnamon, vanilla or baking powder for fluffiness

Instructions:

1. Mash the banana with a fork and mix with the eggs.
2. Cook on a greased pan over medium heat for about 2 minutes per side.

Oatmeal Pancakes

• 1 cup of rolled oats, blended into oat flour
• 1 egg
• 1/2 cup milk, or nut-milk alternative
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• Optional: sweetener, cinnamon.

Instructions

1. Blend oats into flour, then mix with other ingredients.
2. Cook on a greased pan over medium heat for about 2 minutes per side.

Can you make pancakes without milk?

Yes, you can make pancakes without milk by using water or a milk substitute.

Instead of milk, you can use:

• Water – leaves a neutral taste and slightly less rich pancakes.
• Almond milk – makes light and slightly nutty pancakes .
• Oat milk – makes creamy and slightly sweet pancakes.
• Coconut milk – makes rich and flavourful pancakes.
• Soy milk – adds protein and richness to your pancakes.

Can you make pancakes with corn flour?

Yes, you can make pancakes with corn flour. They turn out light and slightly sweet. Corn flour pancakes can also gluten free and dairy free.

Ingredients:

• 1 cup corn flour
• 1 tsp baking powder
• 1 tbsp sugar (optional)
• 1/4 tsp sea salt
• 1 egg
• 3/4 cup milk (or water for dairy-free)
• 1 tbsp melted butter or oil

Instructions:

1. In a bowl, whisk together all the dry ingredients; corn flour, baking powder, sugar and sea salt.
2. Stir in the egg, milk, melted butter. Mix until smooth.
3. Heat a greased pan over medium heat. Pour small amounts of batter.
4. When bubbles form, gently flip and cook until golden. Make sure to flip carefully, corn flour pancakes can be delicate.

Can you make pancakes with coconut flour?

Yes, you can make pancakes with coconut flour, but since it absorbs a lot of liquid, you’ll need more eggs and moisture than regular flour. Coconut flour pancakes are fluffy, slightly sweet and low in carbs.

Ingredients:

• 1/4 cup coconut flour

• 2 eggs
• 1/4 cup milk
• 1/2 tsp baking powder
• 1 tbsp melted butter, or oil
• A pinch of sea salt

Instructions:

Mix the dry ingredients into a bowl.

Stir in eggs, milk and melted butter. Let it sit for a minute so that coconut flour absorbs the moisture.

Heat a greased pan over medium-low heat. Pour small amounts of batter in.

Flip carefully once bubbles start to form. Cook until golden brown.

Can you make pancakes with gluten free flour?

Yes, you can make pancakes using gluten free flour. Simply add the total amount of flour called for in the recipe, and use that amount of the gluten free flour instead. We like to use Freee Gluten Free Plain White Flour when making gluten free, American-style pancakes.

How long can you keep pancake batter?

How long you can keep pancake batter depends on the ingredients and storage method.

• We do not recommend keeping pancake better stored at room temperature for longer than 1-2 hours after it’s been made. This is because batter contains eggs and dairy, which can grow bacteria and cause illness.
• You can store in the refrigerator for up to 2 days in a airtight container. If the batter contains baking soda or baking powder, pancakes may be less fluffy overtime.

Can you freeze pancake batter?

Yes, you can freeze pancake batter for later us. Pour the batter into freezer-safe bags or airtight containers. Store in the freezer for up to 1-2 months, laying the bag flat to save space.

When you want to use the frozen pancake batter, make sure to thaw the mixture overnight in the fridge, or placing the sealed bag/container in warm water for quicker defrosting. Stir before using to re-incorporate any separated ingredients. Cook as usual on a greased pan.