Pancakes with Bacon, Corn, & Cheddar
How was your Thanksgiving? Mine was delicious all around – I came pretty close to finally replicating Jeff’s Grandma’s famous bread stuffing recipe, and I made the best turkey gravy I’ve ever made. That’s not saying much, as I generally make kind of terrible turkey gravy, but this year’s gravy was really good even without that disclaimer.
There was a little pumpkin pie bar incident that resulted in a dessert that could only be referred to as “a pumpkin . . .thing,” but other than that, everything went off without a hitch.
And now, for something completely unrelated to turkey.
You probably know that I’m a fan of all things savory for breakfast. I dig savory yogurt, savory oatmeal, and I’ve made several kinds of savory waffles. When I realized I didn’t have a savory pancake recipe in my arsenal, I knew that needed to be corrected immediately.
Bacon Pancake Recipe ingredients
- all-purpose flour – the base of the batter, providing structure to the pancakes.
- baking powder – helps the pancakes rise so they’re fluffy!
- baking soda – creates extra lift and tenderness.
- sugar – contributes just a hint of sweetness to balance the savory flavors.
- egg – binds the ingredients and adds richness.
- buttermilk – the acid from the buttermilk allows the baking soda to react and do its job.
- milk – thins the batter so it’s a pourable texture.
- olive oil – adds moisture and richness.
- butter – adds flavor to the batter.
- hot sauce – adds a subtle kick of heat.
- bacon – you’ll need cooked bacon to crumble into the pancake batter. Start with our oven bacon recipe – you can’t go wrong!
- sharp Cheddar cheese – adds a creamy and salty flavor profile.
- corn kernels – for a pop of sweetness and texture.
- fresh chives – adds a subtle flavor of onion without overpowering the other flavors.
How to make Bacon Pancakes
- MIX. In a large bowl, whisk together the flour, baking powder, baking soda and sugar. Whisk in the eggs, buttermilk, milk, oil, butter and hot sauce. Then, fold in the bacon, cheese, corn and chives.
- GRIDDLE. In batches, pour the batter by heaping 1/4-cupfuls onto a preheated griddle and cook until golden brown on both sides and cooked through.
- SERVE. Serve pancakes topped with maple syrup and extra bacon, cheese, corn and chives, if desired.
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How to serve Bacon Pancakes
These Bacon, Corn & Cheddar Pancakes are great for breakfast, brunch and most especially, breakfast-for-dinner. Whip up a basic buttermilk pancake batter, and then stir in crumbled bacon, corn kernels, shredded cheese and chopped chives.
You can use whatever cheese you have on hand for these, but I really like a nice sharp Cheddar. It melts beautifully and is the perfect choice for these savory pancakes.
Storing Pancakes with Bacon
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
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Corn, Cheddar, and Bacon Pancake Recipe
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Count me in, Lori! I’m all about breakfast and these pancakes are my ideal kind of brunch. Yum!
Thanks Linda!
I’ve heard of bacon pancakes but now I’ve seen just about everything! You kind of sold me with that cheese though, it sounds DELICIOUS!
Thanks so much, Mary! This was my first bacon pancake experience, and I really enjoyed it 🙂