Upside-Down Bacon Pancake Recipe
Upside-Down Bacon Pancake Recipe photo by Taste of Home

Upside-Down Bacon Pancake Recipe

Publisher Photo
Make a big impression when you present one family-size bacon pancake. The brown sugar adds sweetness that complements the salty bacon. If you can fit more bacon in the skillet and want to add more, go for it. —Mindie Hilton, Susanville, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 bacon strips, coarsely chopped
  • 1/4 cup packed brown sugar
  • 2 cups complete buttermilk pancake mix
  • 1-1/2 cups water
  • Maple syrup and butter, optional

Nutritional Facts

1 slice (calculated without syrup and butter) equals 265 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 802 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon. Remove drippings, reserving 2 tablespoons. Return bacon to pan with reserved drippings; sprinkle with brown sugar.
  2. In a small bowl, combine pancake mix and water just until moistened. Pour into pan.
  3. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with maple syrup and butter if desired. Yield: 6 servings.
Originally published as Upside-Down Bacon Pancake in Taste of Home April/May 2012, p15

Nutritional Facts

1 slice (calculated without syrup and butter) equals 265 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 802 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Upside-Down Bacon Pancake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 30, 2013

A favorite in my house. I've added oats to the mix and its really good. Very hearty.

MY REVIEW
Reviewed Aug. 27, 2013

I made this pancake for my kids before school today. It was the best pancake I have ever eaten. Made pancake in a cast iron skillet. If you are really on the ball, using cast iron even cuts cooking time. It also really doesn't even need syrup because of the brown sugar. The only drawback I could finds is I now need two identical size cast iron skillets because you want more than one slice! Denise Saltsburg, PA

MY REVIEW
Reviewed May. 2, 2013

What size skillet did you use (tryng to convert to using an oven proof baking dish, Thanks

MY REVIEW
Reviewed Dec. 25, 2012

I agree with some of the others about it being very sweet. However, I LOVED the pancake being so fluffy. And don't count out this recipe just because you don't have a pan you can bake in as well - I used a skillet to fry the bacon, then put the ingredients into a round cake pan to bake.

MY REVIEW
Reviewed May. 25, 2012

This was very simple and very good. Everyone loved the sweet and salty taste of the bacon with the brown sugar.

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