Breakfast

Bacon Cheddar Pancakes with Sour Cream & Cilantro Microgreens

Savory bacon cheddar pancakes topped with sour cream, maple syrup, and fresh cilantro microgreens for a creamy, sweet, and peppery balance in every bite.

Bacon Cheddar Pancakes with Sour Cream & Cilantro Microgreens
30 minCook
2Servings

Savory, cheesy pancakes loaded with bacon and finished with a fresh, creamy, and sweet balance.

Directions

  1. 1Cook the Bacon: In a skillet, cook bacon until crispy. Let cool, then crumble.
  2. 2Make the Batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. Add milk, egg, and melted butter. Mix until just combined, then fold in cheddar and bacon.
  3. 3Cook the Pancakes: Heat a skillet or griddle over medium heat. Pour batter to form pancakes and cook 2–3 minutes per side until golden and cooked through.
  4. 4Assemble & Serve: Stack pancakes, add a dollop of sour cream, and drizzle with maple syrup.
  5. 5Finish: Top with a generous handful of cilantro microgreens and a crack of black pepper.
  6. 6Top with Nutri Green microgreens of your choice!
Cilantro Microgreens — fresh microgreens CilantroCitrusy & herbal
Make it with

Recommended microgreens for this dish

Nutritional info
Cilantro microgreens are a nutritional powerhouse, They are rich in vitamins A, C, and K, as well as folate, potassium, and manganese. . They are particularly rich in vitamin K, beta-carotene, and lutein/zeaxanthin.
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