Apple Bacon Pancakes
Fluffy apple bacon pancakes with a slightly crispy exterior, made from scratch with a hint of cinnamon and vanilla. Your weekend just got better!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 apples cored and diced
- 8 slices bacon
- 2 Tbsp bacon fat divided
- 1/8 tsp salt
- 1/8 tsp cinnamon
Wet Batter Ingredients
- 2 eggs
- 1 3/4 cups sour cream may substitute 2 1/2 c buttermilk OR 2 c plain yogurt plus 1/2 c milk for sour cream and milk
- 3/4 cup milk
- 2 Tbsp butter melted
- 2 Tbsp bacon fat
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Dry Batter Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 Tbsp sugar white or brown
Cook bacon, starting on cold griddle or frying pan, until it reaches desired level of crispiness. Remove to paper towel-lined plate. Reserve bacon fat. Crumble bacon once cooled.
Add diced apples to a tsp of bacon fat on same surface. Sprinkle with 1/8 tsp each of salt and cinnamon. Cook until slightly softened, about 3 minutes. Remove to a small bowl.
Mix wet ingredients: in a large bowl, beat two eggs. Add milk and sour cream (or milk and yogurt, or buttermilk). Add butter and bacon fat. Add 1/4 tsp cinnamon and vanilla. Mix well with a whisk.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add dry ingredients to wet slowly, whisking to combine. Do not overmix. Wet and dry ingredients should be fully incorporated, but small pockets of flour are fine.
Heat griddle to 350F or pan over medium heat. Coat lightly with bacon grease (or butter). Use a 1/4 cup measure to portion out pancakes, with each batch small enough that the batter circles don't touch.
Add several pieces each of cooked bacon and apples to each pancake immediately after pouring batter onto pan. It's important to add while the batter is still wet.
Watch for small bubbles to start to form on top of the pancakes. Flip with a spatula when bubbles are present and down side is golden brown, about 3 minutes. Do not push down on pancakes with spatula once flipped.
Cook pancakes an additional 2-3 minutes, or until second side is golden brown. You may hold cooked pancakes in a 200F oven while making additional batches. Coat pan with additional bacon fat before each batch.
Serve pancakes with butter, real maple syrup, and a fried egg.
Calories: 903kcal | Carbohydrates: 69g | Protein: 18g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 196mg | Sodium: 1309mg | Potassium: 610mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1065IU | Vitamin C: 5.1mg | Calcium: 244mg | Iron: 3.9mg