Best 3 Bacon Corn Pancakes Recipes
If you're looking for a delicious and easy breakfast or brunch recipe, bacon corn pancakes are a great option. This classic dish combines the flavors of sweet corn, savory bacon, and fluffy pancakes, resulting in a satisfying meal that's sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a stack of mouthwatering bacon corn pancakes that will be the star of your next meal.
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:
- For a crispy pancake, use a non-stick skillet or griddle over medium heat and cook the pancakes for 2-3 minutes per side, or until golden brown.
- If the batter is too thick, add a little milk to thin it out.
- To make sure the pancakes are cooked through, insert a toothpick into the center. If it comes out clean, the pancakes are done.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- For a sweet and tangy twist, add a dollop of sour cream and a sprinkle of chopped chives.
- For a smoky flavor, add a pinch of smoked paprika to the batter.
- To make a gluten-free version of these pancakes, use gluten-free flour.
- To make a vegan version of these pancakes, use a plant-based milk and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Conclusion:
Bacon corn pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a hearty and flavorful meal that is sure to please everyone at the table. So next time you're looking for a new pancake recipe, give bacon corn pancakes a try. You won't be disappointed!
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