Apple Bacon Pancakes with Cider Syrup
Elevate your breakfast game with these indulgent Apple Bacon Pancakes with Cider Syrup, a perfect fusion of sweet and savory flavors. Fluffy buttermilk pancakes are infused with the irresistible combination of crispy crumbled bacon, freshly grated apple, and a hint of warm cinnamon for a cozy, fall-inspired twist. But it doesn't stop there—these pancakes come to life when drizzled with a luscious homemade cider syrup, made from pure maple syrup, apple cider, and a touch of brown sugar for the ultimate caramelized goodness. Perfect for weekend brunches or holiday mornings, this recipe is easy to whip up and guarantees to impress with its irresistible flavors, seasonal ingredients, and comforting aroma. Serve them warm, stack them high, and get ready to savor pancake perfection in every bite.
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Recipe Information
Ingredients
- 6 slices Bacon, cooked and crumbled
- 1 medium Apple, peeled and grated
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 large Egg
- 1.25 cups Buttermilk
- 3 tablespoons Unsalted butter, melted
- 0.5 cups Pure maple syrup
- 1 cup Apple cider
- 2 tablespoons Light brown sugar, packed
- 1 tablespoon Unsalted butter
Instructions
Cook the bacon in a skillet until crispy. Place cooked bacon on paper towels to drain and crumble into small pieces. Set aside.
Peel and grate the apple using a box grater. Pat the grated apple dry with a paper towel to remove excess moisture. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat the egg, then whisk in the buttermilk and melted butter until combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy.
Fold in the grated apple and crumbled bacon into the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake, spacing pancakes apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook on the other side until golden brown, about 1-2 minutes. Repeat with remaining batter.
To prepare the cider syrup, combine the maple syrup, apple cider, and brown sugar in a small saucepan over medium heat.
Simmer the syrup for 5-7 minutes, stirring frequently, until slightly thickened. Stir in the 1 tablespoon of butter until melted and glossy.
Serve the pancakes warm, topped with the cider syrup.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 153.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 570 mg | 44% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
