Bacon Bourbon Apple Pancakes

Bacon Bourbon Apple Pancakes

Cat Hill

"Served with warm maple syrup these hearty apple pancakes with that hint of bacon and bourbon were quite the hit for our first chilly fall Sunday morning breakfast!"
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35 m servings 309 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Heat 1 teaspoon canola oil in a skillet over medium heat; cook and stir apples, 1 tablespoon sugar, and cinnamon in the hot oil until apples are slightly softened, 5 to 10 minutes. Remove skillet from heat.
  2. Whisk milk, butter, egg, bourbon, and vanilla extract together in a bowl. Sift all-purpose flour, oat flour, 1 tablespoon sugar, baking powder, and salt together in a separate bowl. Stir flour mixture into milk mixture until batter is well mixed; fold in apples and bacon.
  3. Heat remaining 1 teaspoon canola oil in a skillet over medium heat; drop batter, about 1/2 cup per pancake, onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip pancake and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.


  • Cook's Note:
  • I used a mix of firm fresh apples and only sautéed them until they were well coated with the cinnamon sugar. Use any of your favorite fried apple spices such as ginger or nutmeg. Also you can make your own oat flour by grinding old fashioned uncooked oatmeal in the food processor. I make mine in batches and freeze the unused portion.


Read all reviews 10
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Heavenly! This was Sunday brunch. I didn't get a photo because I set a plate aside for pictures and someone got to them while I was clearing up! I would say that says a lot. After tasting th...

My poor husband...he is at work and we didn't save any for him! I made a double batch and thought it would be enough since it's just me, my 6 year old, my 3 year old, and my 11 month old. Bu...

Yum! Added more bacon; also instead of oat flour, I used regular oatmeal and soaked it in the liquid ingredients for awhile.

I ground oatmeal to make the flour in my food processor as suggested by one reviewer. I doubled the bourbon and reduced the milk just a bit, with great results for the family bourbon lovers. We...

One of the best pancake recipes I've ever made. Luckily I had a shooter of bourbon in my fridge from a baby shower a while ago and was able to make this. Super deelish!

Delicious! This recipe is the inspiration for a "Breakfast for Dinner" Party complete with pajamas!

As bacon lovers, I more than doubled the bacon. Next time, my SO wants me to triple it. Yummy and filling!

At first, I would have given this four stars. The bacon seemed lost and I wished I just had it separate on the side. However, leftover the next day, the bacon flavor came out a lot more. I will ...

Haven't made it yet but I KnOw it's going to be amazing.

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