Eggo Bacon Pancake Roll-Ups

5 from 1 vote

Use store bought pancakes to create these delicious roll-ups with cream cheese, jam and crispy bacon. Fry them up in butter and add cinnamon sugar for an over the top breakfast dish!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings servings

Calories 454kcal

Author Lise Sullivan Ode

Ingredients

1 box Eggo Buttermilk Pancakes 12 pancakes, thawed
1-2 tablespoons flour
6 ounces cream cheese softened
⅓ cup raspberry jam
12 slices cooked bacon
2 large eggs
2-3 tablespoons butter
½ cup sugar
½ teaspoon cinnamon
Raspberries for garnish

Instructions

In a medium bowl, mix sugar and cinnamon together. Set aside.
In another medium bowl, beat the eggs with a fork. Set aside.
On a lightly floured surface, use a rolling pin to roll out each pancake to about 5 inches in diameter. On each pancake, spread about 2 teaspoons of cream cheese and 1 teaspoon jam. Place a piece of bacon on each pancake and roll it up.
Heat skillet over medium high heat. Add 2 tablespoons butter and let it melt. Dip each pancake roll in egg, then fry in skillet for 2-3 minutes on each side. Add another tablespoon of butter, if needed after frying about half of the pancake rolls. After frying, dip each pancake roll in the sugar mixture and toss gently to coat on all sides.
Serve immediately with raspberries as garnish.

Nutrition