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.
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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.
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.
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.
In large bowl, whisk flour, baking powder, baking soda and sugar. Add egg, buttermilk, milk, oil, butter and hot sauce; whisk until just combined (small lumps will remain). If desired, reserve 2 tablespoons each bacon, cheese and corn, as well as a teaspoon of chives, for garnish. Fold remaining bacon, cheese, corn and chives into pancake batter.
Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve pancakes topped with maple syrup and garnished with reserved bacon, cheese, corn and chives, if desired. Makes about 16 pancakes.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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 🙂