Cook Bacon: Lay 8 bacon slices in a skillet and cook over medium heat for 8–10 minutes until crispy. Transfer to paper towels to drain.

Make Pancake Batter: In a mixing bowl whisk flour, granulated sugar, brown sugar, baking powder, and salt. In a separate bowl whisk milk, egg, melted butter, vanilla extract, and maple extract. Pour wet mixture into dry ingredients and stir just until no dry streaks remain.

Preheat Griddle: Heat a non-stick griddle or large skillet over medium heat for 2 minutes, then grease generously with butter.

Cook Pancake Buns: Pour batter onto griddle in 3-inch rounds. Cook 2–3 minutes until bubbles form and edges look set, flip, and cook 1–2 minutes more until golden. Repeat to make 8 buns; keep warm under foil.

Cook Egg Patties: Melt 1 tablespoon butter in a small non-stick skillet over medium-low heat. Crack one egg into a ramekin, break yolk slightly, slide into skillet, season with salt and pepper, and cook 3–4 minutes until whites set. Repeat for remaining eggs.

Assemble Sandwiches: Place one pancake bun golden side down, top with 1 slice cheese, 1 egg patty, and 2 bacon slices. Cover with a second pancake bun golden side up. Repeat to make 4 sandwiches.

Serve immediately or cool, wrap, and refrigerate up to 3 days or freeze up to 2 months. Reheat wrapped in a damp paper towel in the microwave for 45–60 seconds or in a 350°F toaster oven for 3–4 minutes.