Recipe Image

Egg & Bacon Pancake Breakfast Wraps

  • 40 m
  • 40 m
Carolyn Casner
“Maple syrup sweetens up this easy grab-and-go breakfast wrap that adults and kids alike will love. The batter for the pancake is spread thin in the pan like a crepe for easy rolling.”


    • ¾ cup white whole-wheat flour
    • 1½ teaspoons baking soda
    • ¼ teaspoon salt plus a pinch, divided
    • 1½ cups reduced-fat milk
    • 2 large eggs, divided
    • 1½ tablespoons extra-virgin olive oil
    • ⅛ teaspoon ground pepper
    • 2 teaspoons minced fresh chives (optional)
    • 1 slice bacon, cooked
    • 1 teaspoon pure maple syrup


  • 1 Whisk flour, baking soda and ¼ teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.
  • 2 Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle ⅓ cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1½ to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.
  • 3 Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
  • 4 To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time.
  • To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
ALL RIGHTS RESERVED © 2018 Printed From 11/16/2018