Recipe Image

Apple-Bacon Pancakes with Cider Syrup

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • ½ cup apple cider
    • 3 tablespoons packed light brown sugar, divided
    • 1½ teaspoons lemon juice
    • 1½ teaspoons cornstarch
    • ½ cup whole-wheat pastry flour
    • ¼ cup plus 2 tablespoons all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 large egg
    • 1 large egg white
    • ½ cup nonfat buttermilk
    • 1 medium apple, peeled and finely diced, (about 1 cup)
    • 4 slices bacon, cooked and crumbled
    • 1 teaspoon canola oil, divided


  • 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 ½ teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about ¼ 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.
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