Corn, Cheddar and Bacon Pancake Recipe
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.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 large egg beaten
- 1 cup buttermilk
- ½ cup milk
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter melted
- 1 teaspoon hot sauce
- 4 ounces oven bacon crumbled
- 2 ounces sharp Cheddar cheese shredded
- ½ cup corn kernels
- 2 tablespoons chopped fresh chives
- Nonstick cooking spray
- Maple syrup for serving
Instructions
- 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.
Calories: 443kcal, Carbohydrates: 35g, Protein: 15g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 92mg, Sodium: 683mg, Potassium: 276mg, Fiber: 1g, Sugar: 9g, Vitamin A: 524IU, Vitamin C: 2mg, Calcium: 281mg, Iron: 2mg
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.
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