Step 1

Preheat oven to 350°. In a large bowl, stir pancake mix, maple extract, and 1 1/2 c. water until combined. In a small bowl, mix brown sugar and maple syrup until combined.

Step 2

Preheat a large nonstick skillet over medium heat. Spray 3 3/4″ round cutter with cooking spray and place in pan with about 1 teaspoon butter. Using a 1/4-cup measuring cup, pour in 1/8 cup pancake mixture. Dot with 4 to 5 (1/4-teaspoon) rounds of brown sugar mixture. Spoon 1/8 cup pancake mixture on top. Cook, turning halfway through, until golden brown, 4 to 5 minutes on each side. Transfer to a baking sheet and keep warm. Repeat with remaining pancake mixture and brown sugar mixture.

Step 3

Grease a 12″ x 8 1/2″ baking pan with cooking spray, then line with parchment, making sure parchment is arranged high enough to avoid egg spilling underneath. Spray parchment with cooking spray.

Step 4

In a medium bowl, whisk eggs, milk, and salt until cohesive and pale yellow. Pour mixture into prepared pan. Bake egg mixture until set, 6 to 8 minutes. Let cool slightly.

Step 5

Cut eggs into 4 (12″ x 2″) strips. Roll strips into bundles.

Step 6

Meanwhile, on a small foil-lined baking sheet, arrange bacon in a single layer. Bake until shrunk and turns lightly crispy, 10 to 12 minutes.

Step 7

Place a slice of cheese on bottom half of pancake. Top with eggs and bacon. Close with another pancake.