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20 minute dinner recipes

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Apple-Bacon Pancakes with Cider Syrup


From EatingWell:  September/October 2009

If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor.

4 servings, 2 pancakes & 2 tablespoons syrup each. | Active Time: 30 minutes | Total Time: 30 minutes



  1. Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)
  3. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.


Per serving : 256 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 63 mg Cholesterol; 40 g Carbohydrates; 9 g Protein; 2 g Fiber; 465 mg Sodium; 165 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

Tips & Notes