Eggs in a Blanket
Prep time
Cook time
Total time
A delicious combination of eggs and pancakes to create a modern approach to the classic Eggs in a Blanket breakfast.
Recipe type: Breakfast
Cuisine: American
Serves: 10-12 pancakes
Wet Ingredients
  • 2 eggs for the pancake batter
  • 1 ½ cups plain whole milk yogurt
  • 10-12 additional eggs for the centers
Dry Ingredients
  • 9 ounces or 2 cups flour (See Notes)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon Freshly chopped herbs like rosemary, thyme
  • 1 Tablespoon ground flax seeds
  • 1 Tablespoon Psyllium Husks
  • 1 Tablespoon Hemp Seeds
  1. Combine all dry ingredients: flour, baking soda, salt, fresh herbs, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
  2. Combine all wet ingredients: 2 eggs, yogurt. Use a stick blender or whisk to blend all wet ingredients.
  3. Combine the wet ingredients with the dry.
  4. Fill a pastry bag or a Ziploc freezer bag halfway with the pancake batter. Heat a small skillet on medium heat until it feels hot when your hand is placed directly above it.
  5. Prepare a 2-2 ½ inch round cookie cutter by spraying it inside and out with an oil spray or pour some olive oil into a small bowl or ramekin and dip the cookie cutter into it. Place the cookie cutter onto your preheated and oiled pan and crack an egg directly inside the cookie cutter, taking care not to break the yolk.
  6. Cut a small opening in the corner of your prepared Ziploc bag with pancake batter or your piping bag and pipe your batter all around your cookie cutter. Pull off the cookie cutter, leaving your egg cradled in the middle of the pancake batter.
  7. Cover with a lid and cook for about a minute, flip, then cook another 30 seconds. Do not overcook in order to keep your egg yolk runny. Serve immediately with maple syrup and sriracha sauce.
Use olive oil or coconut oil for frying

* Make your own multigrain flour
Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice, soft wheat, emmer, spelt, kamut, einkorn, barley.

* For gluten-free use: oats, millet, buckwheat, amaranth, sorghum, teff, corn, rice.
Recipe by Welcome 2 Our Table at