Prep Time:
30 min
Cook Time:
25 min
Total Time:
55 min
Servings:
10
Filled with an ooey-gooey mozzarella-and-basil-pesto center, these savory pancakes are flavored with garlic butter and topped with bacon, herbs and Parmesan cheese. For an over-the-top breakfast, finish pancake stacks with fried or poached eggs.
Ingredients
How to make it
-
1
In medium bowl, combine Pearl Milling Company™ Original Pancake and Waffle Mix, eggs, milk and oil, stirring until large lumps disappear (do not overmix). Let stand for 3 to 5 minutes to thicken.
-
2
Cut mozzarella block into 10 rounds, each about 2 inches in diameter and 1/4-inch thick.
-
3
Preheat oven to 275°F.
-
4
Heat large skillet over low heat or set electric griddle to 375°F. Melt 1 tbsp garlic butter in skillet; brush to evenly coat bottom. Using scant 1/4 cup batter for each pancake, spoon batches of batter into skillet, spacing at least 2 inches apart.
-
5
Spoon a heaping teaspoon of pesto into center of each pancake. Press a mozzarella round into center of each pancake. Top with another scant 1/4 cup of pancake batter.
-
6
Cook pancakes for 2 to 3 minutes or until bubbles start to form. Flip and cook for 1 to 2 minutes or until golden brown on the bottom. Transfer to preheated oven. Wipe pan clean with paper towel and brush with more garlic butter as needed.
-
7
Meanwhile, in small saucepan over medium heat, melt remaining garlic butter until sizzling.
-
8
Serve stacks of pancakes drizzled with melted garlic butter. Garnish with cooked bacon, Parmesan, chives and parsley.
Tips & Tricks
- Alternatively, shape pancakes into fingers or ovals to resemble classic garlic bread shape instead of round pancakes.
Is this recipe fire🔥 or do you have a way to make it better?
Let us know below!
© 2025 Frito-Lay® North America, Inc.