Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Cheddar Pancakes with Sautéed Apples and Bacon

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.

Cooking Light MARCH 2000

  • Yield: 4 servings (serving size: 3 pancakes and 3/4 cup topping)


  • 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


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.

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.

(Totals include Sautéed Apples and Bacon)

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

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Cheddar Pancakes with Sautéed Apples and Bacon Recipe