These Apple Maple Bacon Pancakes will have you in the mood for autumn in a heartbeat. They are the perfect sweet, salty, crunchy, fruity mix. I made the topping using most of a honey crisp apple, 1/4 cup of Kirkland bacon crumbles, maple syrup, and a little bit of refrigerated bacon fat I keep in the fridge. Then, I used my favorite Krusteaz pancake mix (I was already late getting dinner started and didn't need to be rooting around for ingredients) and mixed half of the apple bacon mixture into the batter. It worked perfectly and I was thankful I didn't have to get any more dishes dirty.
Speaking of dishes, that would be my one gripe with this recipe--too many things need to be washed or cleaned up later. There's one skillet for the apple bacon mixture, plus the tools to mix the batter, and then lastly my griddle for the pancakes. In theory you could use the same skillet for the topping as the pancakes, but you'll need to do something with the second half of the topping then, which means another dish.
These were delicious. I'm normally not a syrup person, but a tiny extra drizzle of maple syrup was the perfect addition to the apples and bacon. If you are not a bacon person, I think you could totally make these with sausage instead. Happy fall breakfasting!
Comments