Corn and Bacon Pancakes
Elevate your breakfast game with these savory Corn and Bacon Pancakes, a delightful twist on the classic pancake recipe. Bursting with sweet corn kernels and bits of crispy, smoky bacon, these fluffy pancakes combine the perfect balance of sweet and savory flavors. A blend of all-purpose flour and cornmeal gives them a hearty texture, while a touch of chives adds a subtle, fresh zest. Whipped up in just 35 minutes, these golden pancakes are ideal for brunch, dinner, or any time you crave comfort food with a creative twist. Top them with sour cream, a drizzle of maple syrup, or more chives for a stunning presentation that’s as satisfying as it is delicious. Perfect for family gatherings or even a special weekday treat, these corn and bacon pancakes are bound to impress.
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 2 teaspoons Baking powder
- 2 teaspoons Sugar
- 0.5 teaspoon Salt
- 1 large Egg
- 1.25 cups Milk
- 3 tablespoons Unsalted butter
- 1 cup Corn kernels (canned or fresh)
- 2 tablespoons Chives (chopped, optional)
- 2 tablespoons Cooking oil or butter (for frying)
Instructions
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble it into bite-sized pieces and set aside. Reserve 1 tablespoon of the bacon grease if desired for cooking the pancakes.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
In a separate bowl, beat the egg and stir in the milk and melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing; the batter should be slightly lumpy.
Fold in the corn kernels, crumbled bacon, and chives if using.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil, butter, or reserved bacon grease.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm with sour cream, extra chives, or a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 37.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
