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A stack of pancakes topped with bacon and maple syrup.
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5 from 3 votes

Corn Pancakes with Bacon

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.
Course Breakfast, Brunch
Cuisine American
Keyword Corn Pancakes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 578kcal

Ingredients

  • 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

To serve:

  • Warm maple syrup

Instructions

  • 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.

Notes

  1. You can reserve the bacon fat to cook the corn pancakes if you wish. 

Nutrition

Calories: 578kcal | Carbohydrates: 68g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 797mg | Potassium: 683mg | Fiber: 4g | Sugar: 8g | Vitamin A: 533IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 4mg