Apple-Bacon Pancakes with Cider Syrup

8 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup apple cider
  • 3 tablespoons packed light brown sugar, divided
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 large egg white
  • 1/2 cup nonfat buttermilk
  • 1 medium apple, peeled and finely diced, (about 1 cup)
  • 4 slices bacon, cooked and crumbled
  • 1 teaspoon canola oil, divided

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.

Nutrition information

  • Serving size: 2 pancakes & 2 tablespoons syrup
  • Per serving: 222 calories; 3 g fat(0 g sat); 2 g fiber; 42 g carbohydrates; 6 g protein; 41 mcg folate; 47 mg cholesterol; 19 g sugars; 10 g added sugars; 83 IU vitamin A; 3 mg vitamin C; 51 mg calcium; 1 mg iron; 278 mg sodium; 103 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

Reviews 8

March 27, 2013
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By: Delanie Tucker
HUGE hit. HUGE!!!!! My husband and I *:LOVED* these! He couldn't stop eating them; even after he was full, he kept running his fork across the plate rying to catch up bits of cider syrup. NOt a thing wrong with these. I ate mine with crunchy peanut butter on top (don't judge me) and they were phenomenal that way, too! 110% keeper! Pros: Delicious, easy with mise en place, it has bacon! Cons: Without prep the night before would take time in the morning
October 14, 2012
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By: candyshapedheart
Delicious! These pancakes were absolutely delicious! I do agree that the bacon flavor gets a little lost in the rest of it, but it also gives a nice overall saltyness and a great after-taste. I poured out the grease from the bacon pan and scrambled some eggs in what was left in the pan. The eggs made an excellent compliment. I will say I screwed up, but it was a beautiful accident. Without thinking I added the syrup directly INTO the batter. I had to add about 1/4 cup of whole-wheat flour to get the batter back to consistency, but the taste was amazing! It gave a nice cider spice to the all around cake, as opposed to just the top. I'll have to try it doing the recipe correctly, but it's definitely a mistake I'd repeat. Pros: Sweet, flavorful, perfect for Sunday Brunch
September 25, 2011
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By: ih8ham
Light and fluffy poancakes I thought these were great. They aren't as apple-y tasting as you would expect until you add the syrup. I used an extremely flavorful bacon (Wellshire Farm Black Forest Bacon) and the flavor got lost in the pancake once you added the syrup. Next time, I would just have the bacon as a side dish and not bother putting it in the pancake. These would be good with regular maple syrup too. Unlike a previous reviewer, I didn't think the lemon juice was a problem at all. I used a nice fresh cider and the full amount of lemon juice and didn't taste lemon at all, just an acidic contrast to the sugar. I did take the suggestion of grating the apple and it worked out perfectly. Pros: Moist, light Cons: Bacon gets lost
June 25, 2011
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By: ewright781
Yum I made a few adjustments; substituted whole wheat flour for the 1/4 cup of white flour and substituted 2 Ts of white flour with flaxseed meal. However, they took about 5-7 minutes on each side with low heat to cook. Next time, I will some cinnamon.
October 13, 2010
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By: mollakate
This recipe is a keeper for sure! The amount of lemon juice you need in the syrup depends on the tartness of your apple cider. The cider I used was fairly bland and I needed every drop of that lemon juice. I suggest cooking the syrup without the lemon, then tasting it and adding if necessary.
September 29, 2010
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By: EatingWell User
These are great. I took a previous reviewer's suggestions and grated the apple, added salt, and cut the lemon juice in half. I think in the future I will cut out the lemon juice all together. It was a bit tart for my tastes. Also, I doubled the syrup recipe and I'm glad I did because it was just the right amount. I made these for my husband on his birthday. It is the perfect breakfast for a crisp fall morning like today! I will definitely be making these again. http://edesiasnotebook.blogspot.com/2010/09/apple-bacon-pancakes-with-cider-syrup.html
November 21, 2009
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By: EatingWell User
These were perfect for a relaxed Saturday morning breakfast. I thought the bacon would be overpowering but it turned out to be a great savory treat instead. My husband and I loved them!
November 07, 2009
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By: EatingWell User
These are good, with a couple of tweaks. I made them the first time exactly as the recipe states, then made these changes the second time around: - Cut the lemon juice in the syrup back to 3/4 tsp. The 1 1/2 tsp made it too lemony. Some people may want to scale back the sugar accordingly; cutting the lemon did make the syrup sweeter. - The recipe isn't kidding when they say to finely dice the apple. I actually threw it in the food processor; the first time, my knife-cut fine dice was still rather crunchy and kind of time consuming. -Slightly undercook the bacon. The first time, I cooked it until fully crisp and crumbly, but found the bacon flavor was drowned out. By rendering the fat but not quite getting the bacon crunchy, it allowed the bacon to cook a little in the cake and give off more of its flavor in the finished product. -Add salt. Just 1/4 tsp made a huge flavor difference.