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    Home » Recipes » Breakfast and Brunch

    Apple-Bacon Cast Iron Skillet Pancake With Buckwheat Flour

    Published: Apr 19, 2018 · Modified: Oct 5, 2023 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Two pie-like pieces of a large apple and bacon pancake served on small white plates with small forks on the side.

    This cast-iron skillet pancake has nutty buckwheat flour, sweet apple slices, crispy bacon, warm cinnamon, and raisins.

    It is beautifully baked in the oven until deliciously brown, sweetened just right, and the perfect way to start your day.

    It's also the ultimate weekend or holiday breakfast or brunch to share with family and friends, and it's one of our favorites.

    Two pie-like pieces of a large apple and bacon pancake served on small white plates with small forks on the side.

    This baked pancake takes me back to the lovely Sunday mornings of my childhood years.

    Like my Oat Flour Pancakes or Plantain Pancakes, this giant buckwheat pancake (reminiscent of "Boekweit Koek") is also a sweet pancake but filled with warm, sweet apples and crispy bacon and all made in one large skillet. 

    Enjoy as-is or with a drizzle of pure maple syrup. I often love to pair it with homemade Rhubarb Compote, Cranberry Sauce, or Instant Pot Apple Butter—so good.

    Jump to:
    • Why You'll Love This Giant Pancake Recipe
    • Ingredients
    • How To Make It
    • Substitutions & Variations
    • Recipe FAQs
    • Other Delicious Pancakes Or Breakfasts To Try
    • 📖 Recipe

    Why You'll Love This Giant Pancake Recipe

    • Easy recipe: It's all cooked in an oven-safe skillet and comes together quickly.
    • Delicious breakfast or brunch: This big pancake looks beautifully rustic, with the warm smell of caramelized apples, and will instantly make your lazy weekend morning cozy.
    • Naturally sweet and hearty: You can enjoy this as-is since raisins, dates, and apples make this dish slightly sweet. In contrast, the bacon adds a lovely savory flavor to the buckwheat's tender texture.

    Ingredients

    See the recipe card for full information on ingredients and quantities.

    Here's what should be on your grocery list to make this cast iron skillet pancake:

    Bacon, plant milk, dates, egg, flour, apple, olive oil, molasses, raisins, baking powder, salt, and cinnamon powder displayed on a table.
    • Apple: Choose a sweet apple, like Golden Delicious, Jonagold, or Honeycrisp. With fall around the corner, you will have plenty of choices. I love Golden Delicious because it has almost a buttery honey taste that works well in this recipe.
    • Molasses: Use organic Unsulfured Blackstrap Molasses as a sweetener. 
    • Dates: Adds natural sweetness and pairs well with bacon flavors.
    • Plant milk: If you want to keep it dairy-free. I often make this pancake with cashew or almond milk, which is creamy and a good source of protein. But you can use any milk of your choice. Avoid flavored ones or anything with added sugars.
    • Flour: Gluten-free buckwheat flour makes this oven-baked pancake look so beautifully rustic. Cinnamon and dates balance any bitter flavors of buckwheat and allow for the more nutty undertones to come through.
    • Olive oil or butter: You can use either one. But I find something about apples and extra virgin olive oil irresistible; it keeps this pancake recipe dairy-free.
    • Raisins: They're optional, but I highly recommend them. They complement the apples and add a natural sweetness to the buckwheat flour.
    • Bacon: It adds a wonderful sweet and savory component.
    • Salt, cinnamon powder: Enhances the flavors of buckwheat flour and bacon.
    • Baking powder: Used as a leavening agent.

    How To Make It

    See the full recipe with measurements in the recipe card.

    A series of first steps showing how to make a cast iron skillet pancake.

    Step One (Picture 1 above) - Blend milk and dates in a high-speed blender until smooth—set aside.

    Step Two (Picture 2 above) - Place all dry ingredients in a large bowl, including the raisins.

    Step Three (Picture 3 above) - Combine until everything is well incorporated.

    Step Four (Picture 4 above) - Add the reserved milk mixture and beaten egg (wet ingredients) to the flour mixture. Stir to combine.

    A series of final steps showing how to make a cast iron skillet pancake.

    Step Five (Picture 5 above) - Heat olive oil in a large hot skillet. Divide the bacon across the bottom of the skillet. Arrange the apple slices on top and drizzle molasses evenly over them.

    Step Six (Picture 6 above) - Cook everything for a minute over medium heat on the stovetop. Turn over the apple slices using a fork (not the bacon).

    Step Seven (Picture 7 above) - Pour the pancake batter evenly over the apples and bacon. Use a rubber spatula, if needed, to divide it evenly across the pan. Cook for a few minutes on the stove until the edges of the batter have set.

    Step Eight (Picture 8 above) - Carefully transfer the skillet from the stovetop to the hot oven. Bake until the pancake is brownish and golden brown and a toothpick inserted in the middle comes out clean. Once out of the oven, let it cool slightly.

    Three fourth of a large apple bacon pancake served on a white square plate.

    Cut into large pie pieces and turn them around when serving.

    Once cooled, you can also use a large spatula to turn around the whole pancake, revealing the apples and bacon, and cut out the desired amount of pie slices. 

    The Apple Bacon cast iron skillet pancake is filling, healthy, and delicious on its own. It's also a perfect and easy breakfast for sharing! 

    Note: This is not your puffy pancake or anything similar to a German pancake. This oven-baked pancake is much sturdier but has amazing sweet and savory flavors and incredible texture.

    Substitutions & Variations

    • Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies.
    • Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour, which is also gluten-free and adds a wonderful nutty component. 
    • If gluten is not a concern, and you don't like buckwheat, I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour.
    • Olive oil: You can replace it with butter.
    • Make it vegetarian-friendly: If you have vegetarian guests, leave out the bacon, which will still taste incredibly delicious.
    A pie-like piece of a large apple bacon pancake cut out and served on a small plate with a fork on the side.

    Recipe FAQs

    How to store this cast-iron skillet pancake?

    Place any leftovers in an airtight container and store them in the fridge for up to 5 days.

    Simply reheat in a low oven setting or on the stove.

    What equipment do I need to make an oven-baked pancake?

    You'll need an oven-proof pan or a well-seasoned large cast-iron skillet.

    What is molasses?

    Molasses is a syrupy byproduct of the refining process and the extraction of sugars from sugarcane and sugar beets.

    Sugar cane or sugar beet juices usually undergo three cycles of boiling and crystallization to extract as much sugar as possible.

    The syrup left over after each boiling process is called molasses. Blackstrap molasses is a dark, earthy-looking syrup left after the third boiling process.

    It is less sweet than light or dark molasses but contains more nutrients. It also has a touch of bitterness or smokiness, which I love, and it adds a beautiful dark color to the apples and bacon in this recipe.

    What goes on top of the pancake?

    This cast-iron skillet pancake already has amazing sweet and savory flavors and does not need any toppings.

    But feel free to serve with extra fresh fruit on the side (fresh berries are my favorite) or one of my amazing sweet spreads like compote or apple butter. 

    Other Delicious Pancakes Or Breakfasts To Try

    • Fluffy Oat Flour Pancakes (Healthy, Easy & Gluten-Free)
    • Pancakes stacked on top of each other and topped with strawberries and goat yogurt.
      Flourless Plantain Pancakes (Paleo, Gluten-free)
    • A baked date cake is displayed on a wooden board.
      Easy and Moist Date Cake Recipe (gluten-free)
    • Buckwheat waffles topped with a dollop of yogurt and fresh figs served on a wooden board.
      Amazing Gluten-Free Buckwheat Waffle Recipe

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    Your shares and ratings are valuable to me and so much appreciated. They'll help me create more content you and others can enjoy!


    This cast-iron skillet pancake is one of our favorite breakfast recipes and a nice way to switch it up from serving traditional pancakes.

    It's also a great option for celebratory moments or Holiday brunch. 

    📖 Recipe

    A pie-like piece of a large apple bacon pancake cut out and served on a small plate with a fork on the side.

    Apple-Bacon Cast Iron Skillet Pancake With Buckwheat Flour

    Mariska Ramondino
    This amazing cast-iron skillet pancake is an ideal weekend treat when hosting family or guests. It boasts a delightful combination of golden apples, savory, crispy bacon, and plump raisins wrapped up in a nutty and slightly sweet buckwheat flour pancake batter.
    5 from 3 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast and Brunch
    Cuisine International

    Equipment

    • 1 Large cast-iron skillet
    • 1 Blender
    Servings 6 Servings

    Ingredients
     

    • 1 cup plant milk 237 ml
    • 5 pitted dates
    • 1 cup Buckwheat Flour 132 grams
    • ½ teaspoon sea salt
    • ½ teaspoon cinnamon powder
    • 1 ½ teaspoons baking powder
    • 1 cup raisins 135 grams
    • 1 large egg beaten
    • 2 tablespoons olive oil or coconut oil, divided
    • 6 ounces bacon 170 grams, go for uncured and sugar-free bacon
    • 1 large apple, sliced crosswise 250 grams
    • 1 tablespoon molasses or maple syrup

    Instructions
     

    • Preheat the oven to 375 °F/ 190 °C with rack in the upper third.
    • Place the milk and the dates in a blender. Blend on high-speed setting until thoroughly blended, set aside.
      1 cup plant milk, 5 pitted dates
    • In a bowl, add flour, salt, cinnamon powder, baking powder, and raisins. Combine the dry ingredients.
      1 cup Buckwheat Flour, ½ teaspoon sea salt, ½ teaspoon cinnamon powder, 1 ½ teaspoons baking powder, 1 cup raisins
    • Add the reserved milk mixture and the egg to the dry ingredients. Stir well until you have a beautiful dark batter; set aside.
      1 large egg
    • In a 12-inch (cast-iron or oven-safe) skillet, warm 1 tablespoon of olive oil over medium heat on the stove.
      2 tablespoons olive oil or coconut oil, divided
    • Divide the bacon over the surface of the skillet, then immediately arrange the apple slices on top. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil.
      6 ounces bacon, 1 large apple, sliced crosswise, 1 tablespoon molasses
    • Cook for one minute, then turn the apple slices (not the bacon) around using a fork. Immediately pour the buckwheat batter evenly over the apples and bacon.
    • Cook until the edges of the batter have set a bit—for about 3 to 4 minutes. Not any longer, because it can cause the bacon to burn.
    • Remove the pan carefully from the stove and place it directly in the oven.
    • Bake the pancake for 20 to 25 minutes or until a toothpick inserted in the middle, and any thicker parts of the pancake comes out clean.
    • Remove carefully from the oven and let it slightly cool.
    • Cut a pie piece, turn it around revealing the beautifully browned apples and bacon. Serve on individual plates.
    • Or wait until the whole pancake is cooled. Then you can carefully turn the whole pancake around with a large spatula to reveal the browned apples.

    Notes

    Equipment: a 12-inch cast-iron skillet or other oven-proof pan.
    Storage: Place any leftovers in an airtight container and store them in the fridge for up to 5 days. Simply reheat in a low oven setting or on the stove.
    Substitutions & Variations 
      1. Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies.
      2. Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour is also gluten-free and adds a wonderful nutty component. 
      3. If gluten is not a concern, and you don't like buckwheat, then I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour.
      4. Olive oil: You can replace it with butter.
      5. Make it vegetarian-friendly or meatless by omitting the bacon. Instead, arrange the apple slices directly in the oiled pan. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil. Let them cook for one minute. Turn them around and pour the batter over the apples. Follow the rest of the recipe as-is.

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    Nutrition (% Daily value)

    Calories: 349kcal (17%)Carbohydrates: 43g (14%)Protein: 8g (16%)Fat: 18g (28%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 46mg (15%)Sodium: 557mg (24%)Potassium: 310mg (9%)Fiber: 4g (17%)Sugar: 24g (27%)Vitamin A: 67IU (1%)Vitamin C: 0.1mgCalcium: 137mg (14%)Iron: 2mg (11%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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    Comments

    1. Kuntala Bhattacharya says

      September 23, 2020 at 3:40 pm

      I have made pancakes and love them. But this one looks different. Certainly delicious. I dont eact bacon though maybe with chicken salami, not sure though.

      Reply
      • Mariska says

        September 24, 2020 at 11:00 am

        Kuntala, just omit the bacon. It will still be heavenly delicious and a perfect fall recipe!

        Reply
    2. katrina Kroeplin says

      September 23, 2020 at 11:31 am

      omg this looks amazing. i seriously need this like right now!

      Reply
    3. Autumn Murray says

      September 23, 2020 at 11:02 am

      What an interesting flavor combination! It looks and sounds delicious!

      Reply
    4. Emman Damian says

      September 22, 2020 at 8:19 pm

      My goodness! I love your APPLE BUCKWHEAT PANCAKE WITH BACON recipe! Can't wait to do it tonight! So good!

      Reply
      • Mariska says

        September 24, 2020 at 10:59 am

        Aww. thank you Emman!

        Reply
    5. Melanie williams says

      September 22, 2020 at 9:52 am

      My husband would love this, so we may well have to give this a go at the weekend for our bit of baking time x

      Reply
      • Mariska says

        September 24, 2020 at 10:58 am

        Oh, Melanie, this is definitely a great weekend recipe! I hope you'll enjoy it as much as my family does!

        Reply
    6. Marie Phillips says

      September 22, 2020 at 12:26 am

      My daughter used to make a similar recipe all the time. I love the addition of bacon to it. And I love that it is sweetened with molasses.

      Reply
      • Mariska says

        September 24, 2020 at 10:58 am

        Marie, I would love to see your daughter's creations. Share it next time she makes it;)

        Reply
    7. Ashley t says

      September 22, 2020 at 12:13 am

      Oh my goodness this looks and sounds so delicous. Would love to try making this one day.

      Reply
    8. Heather says

      September 21, 2020 at 9:48 pm

      I've never seen anything like this before. It looks so delicious.

      Reply
      • Mariska says

        September 24, 2020 at 10:57 am

        Thank you, Heather!

        Reply
    9. Matt Taylor says

      September 21, 2020 at 7:16 pm

      This looks really good! I love how easy it is to make too, one skillet dishes are awesome!

      Reply
      • Mariska says

        September 24, 2020 at 10:57 am

        Thank you, Matt!

        Reply
    10. the joyous living says

      September 21, 2020 at 6:54 pm

      this looks like quite an amazing pancake for autumn. apples and bacon! might i ask what buckwheat flour tastes like?

      Reply
      • Mariska says

        September 24, 2020 at 10:56 am

        I would say, nutty. But some brands might have a bitter taste to them that easily is ommitted by adding cinnamon. The dates in this recipe will also balance these flavors. I hope you'll give Buckwheat a try;)

        Reply
    11. Surekha says

      September 21, 2020 at 12:05 pm

      That looks so good! I've never had a pancake that was an actual cake in a pan like that before. I've only ever had that American version. I have to make this!

      Reply
      • Mariska says

        September 24, 2020 at 10:53 am

        I hope you'll try it, Surekha. And if you do, share your creations. I would love to see them;)

        Reply
    12. Ben says

      September 21, 2020 at 11:54 am

      Aww yeah. Now all I need is a huge glass of milk and a gallon of syrup. That looks amazing!

      Reply
      • Mariska says

        September 24, 2020 at 10:53 am

        Ben, you definitely know how to celebrate life;)

        Reply
    5 from 3 votes (3 ratings without comment)

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    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

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    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

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