Prepare the pancakes by mixing the pancake batter according to the package directions, adding in the eggs. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour in the batter in small circles, cooking each pancake until golden brown. Set aside to cool slightly.

In the same skillet, melt 2 tablespoons of butter over medium heat and add diced onions and minced garlic. Sauté for 5 minutes until the onions are translucent and fragrant. Stir in the diced tomatoes and dried oregano, allowing to simmer for 5-7 minutes. Season with salt and pepper to taste.

Grease a 9x13 inch baking dish. Layer pancake lasagna starting with a pancake at the bottom, followed by cheddar cheese, half of the tomato mixture, and crumbled bacon. Repeat for another layer, finishing with a final pancake layer topped with remaining cheese.

Preheat oven to 350°F (175°C). Drizzle melted butter over the top layer of cheese. Bake for 15-20 minutes, or until the cheese is bubbling and edges are golden brown.

Let cool for a few minutes before slicing into portions. Serve warm with a side salad or fresh fruit.