Gluten free Breakfast Stacks are awesome for so many reasons. They can be customized for food allergies, dietary preferences, made for breakfast, lunch or dinner. You can eat them on a plate or as a sandwich on the go. And you can get all of your breakfast favorites into one stackable bite. Dip or drizzle with maple syrup or any other sauce you can dream up... yum!

Some of the Options

Sure! You can change up the pancakes for biscuits, toast or English Muffins too! Substitute the bacon for Canadian Bacon, Taylor Ham or Sausage patties. Cheese, no cheese, dairy free cheese… all work! Eggs anyway you like, scrambled, over easy, over all the way, just egg whites or eggless scrambles. Drizzle maple syrup into the pancake batter while the first side is cooking if you want. Add in some fresh herbs, avocado or tomato to the stack. Options are only limited by our imaginations!

Here’s How I Made Breakfast Stacks

Begin with making the gluten free buttermilk pancake batter. Combine the dry ingredients in a medium sized bowl and stir with a spoon to mix them together well. In another small bowl, combine the buttermilk and eggs. Combine the flour mixture with the buttermilk and egg, stirring with a spatula or whisk to mix well. Add the melted butter in last. Set this aside while you cook the bacon.

Makin’ Bacon

Cook the bacon in a large skillet or on a griddle. Remove the fully cooked and crisp bacon from the pan and let drain on paper towels. No need to discard the bacon drippings (unless there is an excessive amount) and clean the pan. To keep the bacon warm, place it on a baking tray in a 200 degree oven until you are ready to assemble the Breakfast Stacks.

Cooking the Pancakes

Check out this trick for evenly round pancakes! Pour the batter into 3 ½ inch mason jar rings (see photos) set on the cooking surface. I used tongs to move the residual bacon grease around in the pan and coat the rings. A ¼ cup cookie scoop or measuring cup fills the rings with batter very well. Feel free to wing it on the shape/size of pancakes if you want. There aren’t any rules here!

Cooking the Eggs

You can use the same approach to cooking the eggs as with the pancakes. Use tongs to move the bacon drippings around the skillet and onto the rings to keep the egg from sticking. Then pour one egg into each ring. Assemble the Breakfast Stacks right away with the cooked eggs along with the bacon and pancakes that have been kept warm in the oven.

Stack & Enjoy!

I sandwiched egg, bacon and cheese between the 2 pancakes, then poured maple syrup on top and we ate them with a fork and knife because I made our egg yolks runny. They are super delicious and fun for the whole family to customize however they would like.

More Gluten Free Breakfast Ideas

Breakfast Stacks

Breakfast Stacks combine all of your morning favorites into one bite! Gluten free pancakes, egg, bacon and cheese is what you see here, but you can mix it up anyway you'd like.

5 from 2 votes

Print Pin Rate

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: stacks

Calories: 544kcal

Ingredients

For the pancakes:

1 ½ cups Bob's Red Mill 1 to 1 gluten free flour blend - Cup4Cup was used in these pics, Bob's Red Mill 1 to 1 is preferred
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoon sugar
1 ½ cups buttermilk - sub dairy free milk + 1 teaspoon vinegar if needed
2 eggs
6 tablespoon melted butter - sub canola oil if needed

For stacking:

6 slices bacon - cut in half
6 eggs
6 slices cheese of choice
maple syrup for serving

Instructions

Begin with the pancake batter:

Combine flour, baking powder, salt and sugar in a medium bowl. Set aside
Melt butter in the microwave for 30-60 seconds. Set aside. Combine the buttermilk and egg, stirring to mix well.
Add flour mixture to the buttermilk mixture and stir to combine. Mix in the melted butter. Set aside until bacon is cooked through.

To cook:

Cook the bacon in a large skillet or griddle until crisp. Remove and let drain on paper towels. With a ladle or large spoon, carefully remove and save some of the bacon drippings in a heat safe bowl.
Using the same griddle or pan you cooked the bacon on (with some of the bacon grease remaining), heat it to medium-high.
Using a ¼ cup measuring cup or a large scoop, pour batter on to a hot griddle or pan. You can use well greased 3.5” mason jar rings to keep the pancakes evenly sized if you wish, or just wing it;-) Let brown on one side, then flip to brown the other side. Carefully remove the ring using tongs, after the pancake has cooked on both sides. Continue until all batter is used.
You can keep pancakes & bacon warm in a 200 degree oven until ready to stack.
Cook your eggs as desired using the same well-greased mason jar rings, or not.

Assemble:

Stack beginning with one pancake, an egg, cheese, bacon and top with another pancake. Drizzle with maple syrup and eat with a fork and knife or pick it up and eat it like a sandwich. Enjoy!

Nutrition