Pancake & Bacon Breakfast Whoopie Pie

So I’m new to the whole whoopie pie thing, but from what I’ve seen and tasted I love it. Two cake-like cookies mated with a sweet fluffy filling. I’ve seen varieties ranging from chocolate with vanilla filling, to red velvet with butter cream filling, and vanilla with chocolate filling. These 3 example are fairly basic, but imagine the possibilities you could do with this!
And that’s exactly what I did. I put my foodie brain into gear and thought, ‘why not whoopie pies for breakfast?’ Naturally my next thought was to include bacon because, 1. I LOVE BACON (ps check the vid on my about page, FUNNY!!) and 2. umm…it’s bacon! Why not?
 So here it is, from my kitchen to your tummies:
Pancake & Bacon Whoopie Pies

1 lbs bacon, cook it pretty crispy
1 C complete pancake mix (the kind where only water is needed)
1/4 C water
1/4 C half & half
1 egg

1 8oz brick cream cheese
4TBS maple syrup (I use the real stuff)
2TBS half & half

For ultimate bacon flavor, cook your bacon the night before and mix half of it with your cream cheese filling (just add all ingredients and beat until fluffy)

Combine the pancake mix, half & half, egg and water until well blended. If you are a bacon lover like I am, add the other half of your cooked bacon to the batter. Scoop even amounts of batter and pour onto a cookie sheet that is either greased or lined with parchment. Depending on the scoop sizes, this should yield 6 to 10 scoops. [3 to 5 pies]
Bake at 375 for 10 to 15 minutes, or until the tops start to show light golden brown. Remove immediately from pan and allow to cool slightly. Once cool enough to handle, spread a heaping amount of filling on one cake, and top with another.

Article and Recipe submitted by Laura Crawford.

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