All is right in the world again.

There is a pound of bacon in my fridge which means I can sleep tight.

If you weren’t aware, I went a week without bacon because I forgot to buy it.

How I could forget such a thing baffles me, but it happened.

You can imagine how badly I just wanted to fry up the whole pound and eat it while reading trashy magazines and watching the Jersey Shore. It’s how I decompress.



Am I grossing you out yet?

Hey, to each their own. I don’t judge you for eating broccoli.

But please don’t leave, because you need to know how amazing these pancakes are.

One day shortly after getting married, I grated a sweet, juicy apple and added it to my pancakes.

It was fabulous. But then I never did it again. It left my mind completely.

And truth be told, I was way too traumatized by the 16 bobbleheads in the living room and that gigantic turkey that lurked in Mr. How Sweet’s bachelor pad to remember anything I was doing in the kitchen.



Then last week it came back to me. And I was so bacon-deprived that I decided to add that to the mix too.

I can now die happy.

Yes, friends – there are apples and bacon in the pancakes. They create the perfect sweet and savory mix, bursting with flavor and texture.

Apple Bacon Pancakes

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  • In a bowl, mix flour, baking powder, cinnamon and salt together. Add milk, eggs, vanilla and oil and stir until smooth. Fold in half the bacon and all of the apple shreds.
  • Heat skillet or griddle on medium heat. Add batter 1/4 cup at a time (creates about a 3-4 inch pancake). Wait until bubbles form, them flip and cook about another 30-60 seconds.
  • Garnish with remaining bacon and maple syrup.

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I’ll be hanging in the kitchen today with my best pal, bacon.

Reunited and it feels so good…