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Ahem…There Seems to be Bacon in My Pancake [Fierce Foodie]

The eternal American breakfast question is “savory or sweet?”  Do I have a hearty scramble of eggs with sausage or bacon and home fried potatoes, or do I essentially have dessert for breakfast, a.k.a. the tower of fluffy pancakes covered in fruity topping and whipped cream?  Some brave souls have tried to eat both.  Generally such attempts lead one into food comas spanning lunch and dinner and lasting well into the night, causing the victim to awaken bleary-eyed and bewildered, lips still sticky with syrup.

Others have gone a separate route.  Could it be possible to combine the essential elements of both savory and sweet and create a new hybrid breakfast food?  Yea, cried some, and the bacon pancake was born.  Recipes abound on the internet; here I include one of the myriad forms of this morning treat.

Maple Bacon Pancake

Courtesy of

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 5

“A sweet and savory oven pancake with cheese, bacon and maple syrup.”


4 ounces bacon (turkey or pork or soy as preferred)

1 cup baking mix

1 and 1/4 cups shredded Cheddar cheese, divided

1/2 cup milk

1/4 cup maple syrup

2 tablespoons white sugar

2 eggs


1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray.

3.  In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate.

4.  Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.

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featured image credit: abakedcreation