These easy Corn Pancakes are loaded with sweet corn and crispy bacon and have the right balance of sweet and savory flavors. These light and fluffy corn cakes have a wonderful texture and the most delicious corn flavor.
If you thought the only way to add a veggie to your breakfast menu was by making an omelette, think again! These vegetable pancakes can be made with sweet summer corn when available, frozen corn available all year round and even canned corn!
This sweet corn pancake recipe is bursting with flavor! Smoky crispy bacon, green onions and jalapenos balance the sweetness of these corn patties making them perfect and irresistible.
Serve these corn cakes garnished with more crispy bacon, soft butter and a drizzle of warm maple syrup.
Corn Pancakes and Corn Fritters
I love corn pancakes and corn fritters almost equally however, I think of corn crispy fritters as a deep fried corn cake often served as an appetizer or side dish more than a breakfast item.
Although both corn recipes often include cornmeal for added corn flavor, the batter in these sweet and savory pancakes is lighter and thinner than the fritter’s batter.
Corn Cakes Ingredients
- The Dry Ingredients: All purpose flour, cornmeal, baking powder, baking soda, sugar and salt.
- The Wet Ingredients: Buttermilk, egg, melted butter.
- The Veggies: Corn kernels (fresh corn straight from the cob, frozen or canned. You can use any leftover corn you may have at home from a previous meal. Grilled corn or roasted corn can be used as well), green onions, jalapenos.
- The Protein: Bacon.
How To Make Corn Cakes
Making pancakes from scratch is very easy and the results are fluffy pancakes that are tender inside with a golden brown crisp surface.
- Crisp Up The Bacon: Cook the bacon until crispy. Remove the bacon from the skillet and pour out most of the rendered bacon fat, leaving some in the pan to saute the veggies. You can reserve the bacon grease to cook the pancakes or any other dish.
- Saute Veggies: Quickly cook the green onions and jalapenos in the bacon grease (if preferred, use butter). Remove veggies from the skillet.
- Mix Dry Ingredients: In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, sugar and salt.
- Mix The Wet Ingredients: In a separate bowl, whisk the buttermilk, egg and melted butter.
- Mix The Pancake Batter: Add the wet ingredients to the dry ones and stir until just combined. The pancake batter will have some visible lumps. Don’t panic, it’s normal! Add crispy the bacon, green onions and jalapenos and mix until combined.
- Cook The Pancakes: Heat a large skillet or electric griddle over medium heat. Grease the skillet with butter, oil or cooking spray. You can use the reserved bacon grease as well. Cooking pancakes in bacon grease may not be the healthiest thing but it will definitely add an extra dose of rich smoky flavor. Scoop about 1/4 cup of batter at a time and pour it onto the hot griddle. Cook for about 2-3 minutes or until bubbles start to appear on the surface of the sweet corn cakes. Flip and cook the other side until golden brown.
I think this Corn Pancake recipe is truly a sweet and savory kind of recipe. I will say this dish definitely falls into the breakfast pancakes category. Although my family is always very happy when I make them for dinner.
Absolutely! You can make the pancake batter a day in advance and keep it stored in an airtight container in the refrigerator.
Yes! Cooked pancakes will last up to 2 months in the freezer. I suggest freezing them in a single layer on a baking sheet lined with parchment paper to prevent them from sticking together. After the pancakes are frozen, place them in an airtight container or freezer bag.
Corn Pancakes Recipe Tips
- These homemade pancakes can be served with a dollop of sour cream.
- If you don’t like a little spicy heat, you can remove the seeds and membrane from the jalapeno. You can also omit it, if preferred.
- I prefer using fresh corn when available and frozen corn year round. If using canned corn, drain and rinse before mixing it with the pancake batter.
If You Love Corn, Take A Look At These Amazing Corn Recipes:
Take A Look At These Pancake Recipes:
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Corn Pancakes with Bacon
- 4 strips thick-cut bacon, diced
- 1/4 cup green onions, sliced plus more for topping
- 2 teaspoons jalapeno seeded and minced
- 1 1/4 cups fresh or frozen corn thawed
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 1 large egg
- 2 tablespoons butter, melted
To cook the corn pancakes:
- butter, cooking spray or bacon fat see Chef's tips
- Warm maple syrup
- In a large skillet over medium heat, cook the bacon until crispy. Using a slotted spoon, remove the bacon from the skillet and place it on a plate line with paper towels. Pour off all but 2 tablespoons of the bacon rendered fat. See Note #1
- Add the green onions and minced jalapenos to the skillet and saute, stirring constantly, for about 2 minutes. Remove the green onions and jalapenos from the skillet and combine them with the crispy bacon. Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt.
- In a separate bowl or in a liquid measuring cup, whisk together the buttermilk, egg and the melted butter. Add the wet mixture to the dry ingredients and stir until just combined. (The mixture should be lumpy.) Stir in the bacon and vegetable mixture followed by the corn.
- Heat a large skillet or griddle over medium heat. Grease it with butter, bacon fat or cooking spray. Drop 1/4-cup measures of pancake batter into the heated skillet or griddle making sure you don't crowd the pan. Cook until bubbles form across the tops of the pancakes, about 2 minutes. Flip them once and continue cooking for an additional 1 to 2 minutes or until cooked through. Remove from the skillet onto a sheet pan. You can keep the pancakes warm in the oven while you cook the rest of the batter.
- Continue cooking the pancakes, adding butter, bacon fat or spraying the skillet with cooking spray as needed. Serve the pancakes garnished with additional green onions (optional) and with warm maple syrup.
- You can reserve the bacon fat to cook the corn pancakes if you wish.