Microwave Maple Bacon Pancake

Forget standing over a griddle flipping individual pancakes. This microwave version pours the entire batter into a pie plate, cooks it in one shot, and tops it with melted cheddar and crumbled bacon for a savory-sweet breakfast that’s closer to a Dutch baby than a stack of flapjacks.

Bisquick baking mix keeps the ingredient list short, while maple syrup baked right into the batter gives every bite that warm, caramelized sweetness. The cheddar goes in two stages: half mixed into the batter for richness, half sprinkled on top at the end to melt into a golden, gooey layer.

Rotating the pie plate a quarter turn every couple of minutes is key. Microwaves cook unevenly, and that rotation ensures the center sets at the same rate as the edges. Look for the top to lose its wet, doughy sheen before adding the cheese and bacon topping.

Kitchen Tips

• Place the pie plate on an inverted dinner plate inside the microwave. This raises the dish off the floor for more even heat circulation underneath.
• Cook the bacon crisp before crumbling. Chewy or undercooked bacon won’t get any crispier during the short final microwave step.
• Every microwave runs differently. Check at the minimum time and add seconds as needed rather than overcooking.

Variations

• Swap cheddar for pepper jack cheese to add a little kick.
• Drizzle extra maple syrup on top when serving for a more indulgent finish.
• Add a handful of diced green onions to the batter for color and a mild savory note.