It depends on which you want 'fresh off the griddle'? Me? I want my eggs done 'just so', and hot; set, but still a little runny. This means they have to be the last thing done. No problem, they cook in a jiffy. I've found pancakes take a fairly hot griddle to have that mahogany color yet still be moist inside...less heat and they take too long to brown and are dry and tough.
Precook the bacon, but don't remove the grease - put it aside and save it for the eggs. Personally, I think the bacon flavor overpowers the pancakes.
Pour a little vegetable oil on the griddle and spread it with a paper towel (or use spray lightly). Cook pancakes and stack in a pie plate to keep warm in oven - or cover with towels to keep warm while you quickly cook the eggs on the hot griddle. Use the grease from the bacon for the eggs.
The whole process (minus the bacon part) should take around ten minutes; even less if you happen to have a third arm and hand. It's crucial to have the finishing touches ready before you start the pancakes: pure maple syrup, butter, coffee. The key? Serve HOT.