Cheddar Pancakes with Sautéed Apples and Bacon

Becky Luigart-Stayner

The sautéed apples make a savory-sweet topping for these pancakes. Pour some Vanilla-Maple Syrup over the apples if you like a saucier topping.

Yield: 4 servings (serving size: 3 pancakes and 3/4 cup topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 564
  • Calories from fat: 25%
  • Fat: 15.4g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 25.2g
  • Carbohydrate: 83.4g
  • Fiber: 7.1g
  • Cholesterol: 91mg
  • Iron: 3mg
  • Sodium: 967mg
  • Calcium: 639mg


  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cups plain low-fat yogurt
  • 1 1/4 cups (5 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 2 tablespoons water
  • 2 tablespoons Dijon mustard
  • 2 teaspoons vegetable oil
  • 1 large egg
  • 1 large egg white
  • Sautéed Apples and Bacon


  1. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a large bowl. Combine the yogurt and the next 6 ingredients (yogurt through egg white), and add to the flour mixture, stirring until smooth.
  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges looked cooked. Serve with Sautéed Apples and Bacon.
  3. (Totals include Sautéed Apples and Bacon)
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