Apple-Bacon Pancakes With Cider Syrup Recipe

Name: Apple-Bacon Pancakes With Cider Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SYRUP; 1/2 cup apple cider; 3 tablespoons packed light brown sugar, divided; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons cornstarch; PANCAKES; 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 fat-free buttermilk; 1 medium apple, peeled and finely diced (about 1 cup); 4 slices bacon, cooked and crumbled; 1 teaspoon canola oil, divided

Servings: persons

SYRUP
1/2 cup apple cider
3 tablespoons packed light brown sugar, divided
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
PANCAKES
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 fat-free buttermilk
1 medium apple, peeled and finely diced (about 1 cup)
4 slices bacon, cooked and crumbled
1 teaspoon canola oil, divided

1
SYRUP:
2
Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
3
Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
4
Set aside.
5
PANCAKES:
6
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.
7
Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
8
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
9
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.
10
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.
11
TIP:
12
Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
13
Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: SYRUP, 1/2 cup apple cider, 3 tablespoons packed light brown sugar, divided, 1 1/2 teaspoons lemon juice, and more.

Yes, Apple-Bacon Pancakes With Cider Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple-Bacon Pancakes With Cider Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions