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Corn Pancakes with Bacon
5 from 6 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.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 578 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 4 Bacon thick-cut strips, diced
  • 1/4 cup green onion plus more for topping, sliced
  • 2 teaspoons jalapeño seeded and minced
  • 1 1/4 cups corn thawed, fresh or frozen
  • 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 egg large
  • 2 tablespoons butter melted
To cook the corn pancakes:
  • butter see Chef's tips, or cooking spray or bacon fat
To serve:
  • maple syrup warm

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt.
  4. 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.
  5. 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.
  6. 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

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

Nutrition Information

Calories 578kcal (29%) Carbohydrates 68g (23%) Protein 18g (36%) Fat 27g (42%) Saturated Fat 11g (55%) Cholesterol 91mg (30%) Sodium 797mg (33%) Potassium 683mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 533IU (11%) Vitamin C 5mg (6%) Calcium 247mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 578

% Daily Value*

Calories 578kcal 29%
Carbohydrates 68g 23%
Protein 18g 36%
Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 91mg 30%
Sodium 797mg 33%
Potassium 683mg 15%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 533IU 11%
Vitamin C 5mg 6%
Calcium 247mg 25%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.