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READY IN 30 mins

Maple Bacon Pancake

Read Reviews (151)

"This is a wonderful combination of flavors and its baked in a pie plate. My family loves this. Serve warm with maple syrup." — CHEFJULIE1

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Original recipe makes 5 servings Change Servings

4 ounces bacon
1 cup baking mix
1 1/4 cups shredded Cheddar cheese, divided
1/2 cup milk

1/4 cup maple syrup
2 tablespoons white sugar
2 eggs

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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This recipe is wonderful as is! The only reason why I give it 4 stars instead of 5 is because the temp is off. It needs to be baked at 375 degrees for 20 minutes, then an additional 5 minutes after adding topping. Also I recommend mixing all or at least half of the bacon into the batter.

—BugNBear

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Most Helpful Critical Review

May 14, 2010

Made this for breakfast today, and while I like the idea of it, the taste was a bit off for me. I think that next time, I will try using maple sausage, cooked and crumbled, mixed in the batter, instead of the bacon. I did take the recommendation of not using the additional sugar, and I think I am glad I did - the maple flavor was pleasing, without being too sweet (and you could always serve extra syrup at the table for those who have a sweet tooth). Also, the cheese on top didn't do anything for us - will eliminate a few calories next time. And cooking time and temperature was way off - I baked at 375, and it still took 30 minutes. Thanks for a good starting point. 5/08 - made this again, but with maple sausage and mozzarella instead of cheddar - much improved flavor, at least to our liking. Kept everything else the same - no sugar other than the syrup, mixed everything together, 375 degrees, no cheese on top -- a wonderful breakfast! I will serve this for Thanksgiving breakfast - my stepmother doesn't like eggs or sweet things for breakfast (but she does like waffles and pancakes), so this will work just fine!

—JJOYB53

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181 Ratings

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May 01, 2005

I did not have baking mix so I used 1 c. flour, 1 t. baking powder, 1/2 t. baking soda, and 1/4 t. salt. I also mixed the bacon in before baking. It was good, except I thought it was way too sweet. If I make it again I will cut out all or part of the sugar.

—JENMNM

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Oct 13, 2007

This was very good! I had to substitute pancake mix for the baking mix, but it didn't seem to affect the finished product. I also added some breakfast sausage. I cut back the sugar in half and next time I think I'll omit it altogether. We added a drizzle of maple syrup to the top after serving and it was great. I did as others suggested and cooked it at 375 for 20 minutes, then 5 more minutes after adding the cheese and bacon to the top. It deflated a bit when I took it out of the oven and set it down, so be careful, or just add the bacon and cheese while it's in the oven. My 9 year-old son says, "I loved it. It was great! We cut it into slices and I ate mine like pizza! I helped Mom mix stuff together."

—JulieCC

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Mar 21, 2007

This is a wonderful breakfast recipe. My 15 year old son picked it out from the website and made it 2 mornings in a row! It has common ingredients and comes out light with a hint of maple and all the cheese and bacon on the top is amazing. It comes out of the oven with great wow power like it was made in an expensive restaurant. The basic recipe make 4 servings but easily can be doubled for more hungry folks. I find it very flavorful and filling. Topped with real maple syrup it is a real winner. I am going to experiement a bit with my cast iron frying pan and cover it with tin foil to see if we can get it to work for summer camping trips.

—Claudette Dodd

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Feb 01, 2010

I doubled the recipe and made it in a cake pan instead and this turned out so yoummy. I'm thinking the next ime I make it I might add more cheese on top and double the bacon, and mix some of it in with the batter before I bake. But even without any changes, I thought this recipe was very good!

—Amanda

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Mar 06, 2004

This was very good and devoured by my family. However, the flavor combo was a bit strange. I will definitely make this again but I think I'll experiment with it. I did find the cooking time was way off, I had to turn the temp up to 375 after cooking it at 350 for fifteen minutes because it was still raw in the middle.

—amydoll

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Nov 17, 2010

Really delicious. Kind of like a homemade McGriddle. I ran out of syrup, so I sprinkled with butter and a pinch of sugar in lieu of the syrup topper. I will make next time I have overnight guests.

—mkecupcakequeen

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Nutrition

Calories
417 kcal
21%

Carbohydrates
32.2 g
10%

Cholesterol
132 mg
44%

Fat
25.7 g
40%

Fiber
0.4 g
2%

Protein
14.7 g
29%

Sodium
706 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Bacon Pancake

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 417
Calories from Fat: 232

% Daily Value *
Total Fat 25.7g 40 %
Saturated Fat 11.3g 56 %
Cholesterol 132mg 44 %
Sodium 706mg 28 %
Potassium 201mg 6 %
Total Carbohydrates 32.2g 10 %
Dietary Fiber 0.4g 2 %
Protein 14.7g 29 %
Sugars 16.2g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 36 %
Iron 17 %
** Thiamin 11 %
Niacin 34 %
** Vitamin B6 7 %
** Magnesium 6 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.