Best 3 Bacon Corn Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our irresistible Bacon Corn Pancakes. These fluffy and savory pancakes are not just any ordinary pancakes; they're packed with crispy bacon bits and sweet corn kernels, creating a harmonious blend of flavors and textures in every bite. Perfectly crispy on the outside yet tender and moist on the inside, these pancakes promise a delightful culinary journey. This recipe collection includes variations for those who prefer gluten-free, vegan, and traditional buttermilk pancakes. Whether you're a seasoned pancake enthusiast or a novice in the kitchen, our comprehensive guide will lead you through the process, ensuring perfect pancakes every time.
Check out the recipes below so you can choose the best recipe for yourself!
BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
CORN AND BACON PANCAKES
The recipe for these pancakes developed several years ago when our four children were still living at home. It was one of their favorite breakfast items for many years.-Pearl Sheler, Milan, Michigan
Provided by Taste of Home
Time 30m
Yield about 20 pancakes.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
CORN AND BACON PANCAKES
Categories Food Processor Breakfast Brunch Kid-Friendly Bacon Cornmeal Corn Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 12 pancakes
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.
Tips:
- Choose the right type of bacon: Thick-cut bacon provides the best flavor and texture for these pancakes.
- Cook the bacon until it is crispy: This will help to create a flavorful pancake.
- Use fresh corn kernels: Frozen kernels can be used in a pinch, but fresh kernels will give you the best flavor.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough.
- Cook the pancakes over medium heat: This will help to prevent them from burning.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle.
Conclusion:
Bacon corn pancakes are a delicious and easy-to-make breakfast or brunch dish. They are filled with savory bacon, sweet corn, and fluffy pancake batter. Serve them with your favorite toppings, such as butter, syrup, or fruit. These pancakes are sure to be a hit with your family and friends.
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