Trade in bread for whole wheat pancake slices in this B.L.T. twist that's perfect for breakfast or brunch.

Source: Better Homes and Gardens


Recipe Summary

25 mins
12 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Generously butter a 15x10x1-inch baking pan; set aside. In a medium bowl combine eggs, buttermilk, and melted butter. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Add buttermilk mixture; stir just until combined (do not overbeat).

  • Pour batter into prepared pan, spreading evenly. Immediately place in oven. Bake 12 to 15 minutes or until set and lightly browned.

  • Loosen edges of pancake with a table knife or thin spatula. With a serrated knife carefully cut pancake into 12 equal-size portions.

  • For each serving, place a pancake portion on a plate. Top with 1 or 2 tomato slices, a second pancake, lettuce, 2 slices bacon, and 1 tablespoon blue cheese salad dressing. Top with a third pancake. Add a cherry tomato on a skewer, if desired. Pass additional dressing. Makes 4 servings.

Nutrition Facts

427 calories; fat 25g; cholesterol 147mg; saturated fat 9g; carbohydrates 33g; mono fat 8g; poly fat 6g; insoluble fiber 4g; sugars 10g; protein 19g; vitamin a 874.6IU; vitamin c 8.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 4.5mg; vitamin b6 0.3mg; folate 44.4mcg; vitamin b12 0.9mcg; sodium 1163mg; potassium 571mg; calcium 171.6mg; iron 2.2mg.