Upside-Down Bacon Pancake

Upside-Down Bacon Pancake

Today’s featured recipe was sent in by Neita Rader.  Neita  originally found this recipe in a Taste of Home magazine, and has adapted it to make it her own.  This Upside-Down Bacon Pancake  is, according to Neita, a fantastic “flip-flopped breakfast” that she has prepared several times.  The pancake shown in the picture above was prepared with a pancake mix prepared from the Gluten Free Mama recipe book, using an almond blend flour.  Thank you, Neita.  I can’t wait to try this one out!

Neita Rader

Upside-Down Bacon Pancake

This delicious pancake is easily prepared and baked in the oven, for a surprise "flip-flopped" breakfast!  The recipe can also be adapted for gluten free diets.

Course Breakfast
Keyword flip-flopped breakfast, upside-down pancake
Total Time 30 minutes
Servings 6

Ingredients

  • 6 strips bacon coarsely chopped
  • 1/4 cup brown sugar
  • 2 cups complete buttermilk pancake mix
  • 1.5 cups water
  • maple syrup optional
  • butter optional

Instructions

  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 TBSP. Return bacon to pan with reserved drippings, sprinkle with brown sugar. 

    2. Combine pancake mix and water in a small bowl until just moistened.  Pour into pan. 

    3. Bake at 350 degrees 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 butter and maple syrup if desired. 

Recipe Notes

I have made this with Bisquick or Gluten Free Mama's Almond Blend pancake mix. The Bisquick comes out a bit thicker, but both are very good.

The pancake in this picture was made with gluten free almond blend flour.