Apples and cheddar cheese is a fabulous flavour combination, especially in these sweet and savoury apple and cheddar pancakes! It’s always fun to add flavours to pancakes and these start out with a really easy pancake recipe to which shredded apple and huge chunks of cheddar cheese are added. (I usually can’t resist adding crispy fried bacon to the batter as well, but that is completely optional) When the pancakes cook the diced cheddar cheese melts creating pockets of melted cheese that just burst into your mouth when you bit into them! I like to serve these apple and cheddar pancakes topped with with maple syrup or some homemade apple cider syrup for even more apple flavour! These pancakes are so quick and easy to make that you could make them on a busy work day morning for breakfast and they are absolutely perfect for a special weekend breakfast (say for Thanksgiving) or brunch and I even like to make them for dinner, because breakfast for dinner is fun!
Just look at all of the cheese in these pancakes!
Apple and Cheddar Pancakes
Apple pancakes stuffed with huge pockets of melted cheddar cheese, all topped off with a sweet and tangy apple cider maple syrup!
- 6 ounces bacon, cut into 1/2 inch pieces (optional, omit for vegetarian)
- 1 cup all purpose flour (gluten-free flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup milk (or buttermilk)
- 1 egg, lightly beaten
- 1 tablespoon melted butter (or mayonnaise)
- 2 tablespoons honey (or brown sugar, or sugar)
- 1 cup apple, peeled, cored and grated or shredded (~1 large apple)
- 1 cup cheddar cheese, diced
- apple cider syrup or maple syrup to taste
- Cook the bacon and set it aside.
- Mix the flour, baking powder, baking soda, salt and cinnamon before gently mixing in the mixture of the milk, egg, butter and honey followed by the apple, cheddar and bacon.
- Heat a pan over medium heat, optionally with a bit of oil or butter, add 1/4 to 1/3 cup batter and cook until bubbles start to form on the surface, about 1-2 minutes, before flipping and cooking until the bottom is lightly golden brown, about 1-2 minutes. Repeat until done.
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