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Apple Bacon Breakfast Cake


When you eat breakfast, do you like to scoop up pancake, bacon, and syrup together all in one bite? This cake is for you! Savory, sweet, and perfect for a festive breakfast or brunch.

Using your homemade pancake mix makes this meal healthy and easy. It was so nice to just pull this out of the freezer on a busy weekend and not slave over my usual weekend breakfast. And my kids liked it just as much as regular pancakes. I mean, who can resist cake for breakfast?

Perfect for a holiday breakfast or brunch. Pancakes, bacon, and fruit all baked together.

Apple Bacon Breakfast Cake


Kim @ onceamonthmeals.com

Serve with extra maple syrup.


  • 1 pound bacon, cooked and crumbled
  • 1 cup apple, peeled and diced
  • 2 Tablespoons maple syrup (#1)
  • 1.5 cups Homemade Pancake Mix
  • 1.5 cups milk
  • 4 medium eggs
  • 1 Tablespoon maple syrup (#2)
  • 2 cups shredded cheddar cheese (white preferred)


Grease two 8 x 8 baking pans (or one 13 x 9 pan) and preheat oven to 375 degrees. In a medium bowl, toss together diced apple and maple syrup (#1). Spread apples evenly in the bottom of  prepared pan(s). In the bowl, whisk together pancake mix, milk, eggs, and maple syrup (#2) until smooth. Pour pancake mixture over apples. Sprinkle cheese and bacon evenly over the pan(s). Bake for 30-35 minutes until cooked through and lightly browned.

Freezing Directions:

Bake as directed above. Cover pans tightly with foil. Label and freeze. To serve: Thaw and reheat. Serve with maple syrup.

Servings: 8

**conversion chart image provided by Erik Spiekermann

11 Responses to “Apple Bacon Breakfast Cake”

  1. Rita says:

    I am going to make this for our church’s breakfast on Thanksgiving. can I prepare it the night before and leave it covered in the fridge? Or just make it the night before and reheat in the am??

    • kim says:

      I would cook it the night before, and then just reheat it in the a.m.

      • rita says:

        Hi Kim,
        I just put together this recipe and wanted to share with you that I actually enjoyed making it and experimenting. I used vanilla flavored agave nectar for the #2 part of syrup and 100% pure maple syrup mixed with the apples. I also used 1 cup unsweetend almond milk and a half cup 2%. Will let you know how it comes out after our morning breakfast at church! Thanks! and Happy Thanksgiving.

  2. Jennie says:

    I just realized the apple would not freeze well raw. disregard my question. :)

    • kim says:

      The apple might be ok since it is mixed into the batter and not exposed to the air. I have never done it this way though, so I can’t say for sure.

  3. Adrian says:

    The first time I made this it turned out awesome, though I didn’t follow the recipe exactly and added some things like cinnamon, vanilla and extra apple. This time I was out of boxed pancake mix, too tired to make homemade mix and added too much extra apple that was too juicy (all I had was honeycrisp in the house) and it took longer to bake as well as not being as delicious. Ah well! Oh, the first time I didn’t have maple syrup either… but I did this time and I think I liked it better without. The syrup can just be a the finisher when served. :D

  4. Leeanndra says:

    I am stocking up my freezer before the birth of our 1st child and this looks delicious. I bet my hubby will love it. Quick question: Do you think you could substitute Bisquick mix for the pancake mix? Thanks!

    • Lisa says:

      You go girl! Having that freezer full of food will be so helpful in those first few months! Yes – you can use a Bisquick mix -make sure it is the one that you need to add an egg to (not the just add water kind).

  5. Meg says:

    I was working on my next paleo freezer session menu and I can’t wait to try this – I’m going to paleo-fy it by omitting the cheese and substituting almond and coconut flour for the whole wheat and almond milk for the milk – I think this will be a crowd pleaser for those early morning tailgates

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