Walnut Pancakes
Serves 2 | with Apple Compote and BaconCalories
:
1210 kcalProtein
:
26g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Egg
- Wheat
- Milk
- Walnuts
Ultra fluffy pancakes get a quick pan fry in butter, then get topped with maple syrup and apple compote! Crispy bacon is the only side that matters!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
100 g
Bacon Strips
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Granny Smith Apple
4 tbsp
Maple Syrup
1.5 cup
All-Purpose Flour
(Contains: Wheat)
3 tsp
Baking Powder
237 mL
Milk
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 tbsp
Brown Sugar
28 g
Dried Cranberries
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Sugar*
4 tbsp
Unsalted Butter*
Nutrition Values
Calories1210 kcal
Fat60 g
Saturated Fat26 g
Carbohydrate144 g
Sugar69 g
Dietary Fiber6 g
Protein26 g
Cholesterol200 mg
Sodium1690 mg
Trans Fat1.5 g
Potassium450 mg
Calcium1650 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Bowl
•Measuring Spoons
•Measuring Cups
•Silicone Brush
•Large Non-Stick Pan
Cooking Steps
1
- Peel, core, then cut apple into 1/4-inch pieces.
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter, then swirl the pot until melted.
- Add apples, dried cranberries, brown sugar and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min."
- Remove the pot from heat, then cover to keep warm.
2
- Stir together flour, walnuts, 1 tbsp sugar, baking powder and 1/4 tsp salt in a large bowl. Add egg and milk, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking the batter!)
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
3
- Meanwhile, add 2 tsp maple syrup to a small bowl. Set remaining maple syrup aside for serving.
- Line a baking sheet with parchment paper, leaving overhang on all sides.
- Arrange bacon strips in a single later on the prepared sheet. Brush maple syrup from the small bowl over top.
- Bake bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 10-12 min.** (TIP: Keep an eye on bacon near the end of baking so that the maple syrup doesn't burn!)
- Transfer bacon to a plate, then cover with foil to keep warm.
4
- Divide pancakes and bacon between plates.
- Dollop apple compote over pancakes.
- Drizzle with remaining maple syrup.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the apple-cranberry compote and maple bacon, though some found the pancakes a bit bland.
- Ease of prep: While most found it easy to make, some noted the batter was thick and required longer cooking times.
- Suggestions: Consider adding cinnamon and vanilla to boost pancake flavor; reduce baking powder for a lighter taste.
- Portions: The recipe yields generous pancake servings, potentially enough for four people; some wanted more compote.
- Texture: For fluffier pancakes, avoid over-whisking the batter and try making smaller scoops for even cooking.
