Full Breakfast on the Grill Plate: Bacon, Eggs & Pancakes

A complete cooked breakfast, made entirely on your grill plate. Crispy bacon, fried eggs, and warm pancakes, all finished together on one flat surface — perfect for a weekend morning, a holiday rental, or feeding a group outdoors.

Servings: 4

Ingredients

For the bacon

• 8 rashers bacon

For the eggs

• 4 eggs
• Salt and pepper, to taste

Pancakes

• 200 g plain flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 300 ml milk
• 1 egg
• 2 tbsp melted butter, plus extra for the plate

Instructions

1. Preheat the grill plate. Light the grill and let the plate heat for 10–15 minutes with the lid down, until evenly hot across the whole surface. Since the plate heats evenly edge to edge, you’ll control temperature by adjusting the burner level between stages rather than moving food to a hotter or cooler spot.
2. Make the pancake batter. While the plate heats, whisk the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk the milk, egg, and melted butter, then combine with the dry ingredients until just mixed. A few small lumps are fine — don’t overmix.
3. Cook the bacon first, on full heat. Lay the bacon rashers on the plate with a little space between each one. Cook for 3–4 minutes per side, until crisp, then set aside on a warm plate. Leave the rendered fat on the grill plate — it will season the surface for the eggs and pancakes.
4. Turn the burner down to medium, then fry the eggs. Give the plate a minute to settle at the lower heat before adding the eggs — this avoids frying them too fast on residual high heat. Use the bacon fat already on the plate (add a light drizzle of oil if the surface looks dry). Crack the eggs directly onto the plate, leaving space between each, and season with salt and pepper. Cook for 2–3 minutes for a soft yolk, or longer if you prefer it firmer. Set aside with the bacon.
5. Keep the heat at medium and cook the pancakes. Lightly butter a clean section of the plate. Pour small ladles of batter, leaving room for them to spread. Cook for 1–2 minutes, until the edges look set and bubbles on the surface slow down, then flip and cook for another 1–2 minutes until golden.
6. Serve immediately. Plate the bacon, eggs, and pancakes together while everything is still warm.

Notes

• Cook in this order — bacon, then eggs, then pancakes — so each dish benefits from the fat left behind by the one before it, and so the heaviest, highest-heat item goes first.
• Since the whole plate holds one even temperature, adjust the burner rather than trying to find a “cooler corner” — dial it down a notch once you move from bacon to eggs and pancakes.
• If cooking for a larger group, give the plate a quick scrape between rounds of bacon to stop buildup from affecting the eggs and pancakes that follow.
• For a savoury twist, add grated cheese or chopped herbs to the pancake batter and skip the sugar.