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Pancakes Benedict and Canadian Bacon

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1 package Hollandaise sauce mix
12 slices HORMEL® BLACK LABEL® Canadian Bacon
1 cup pancake & baking mix
6 large eggs
Salt and freshly ground pepper, if desired
Garnish: chopped fresh basil leaves


  1. Prepare Hollandaise sauce according to package directions. Keep warm.

  2. In medium skillet, heat Canadian bacon over medium heat until lightly browned. Keep warm.

  3. Prepare pancakes according to package directions. Keep warm.

  4. In medium saucepan, bring 1 quart water to boil, reduce heat and simmer. Crack eggs into water and cook 2 minutes or until desired degree of doneness. Remove with slotted spoon.

  5. Stack Canadian bacon slices and pancakes, top with one egg, and spoon desired amount of Hollandaise over egg. Sprinkle with basil, salt and pepper, if desired.