Pancakes with Bacon, Corn & Cheddar

When it comes to pancakes, it’s only natural that a sweet stack dripping with syrup comes to mind. But as a culinary school graduate and food blogger dedicated to elevating everyday meals, I’d like to introduce you to the game-changing world of savory pancakes.

These bacon pancakes combine the best of brunch flavors in one perfect bite – crispy bacon, tangy buttermilk, melty sharp cheddar, and a touch of spice for balance.

Whether you’re hosting a weekend brunch of craving breakfast for dinner, let’s flip the script on pancakes and discover why savory is the new sweet!

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

1. 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.
2. 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.
3. SERVE. Serve pancakes topped with maple syrup and extra bacon, cheese, corn and chives, if desired.

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.