Best 2 Corn And Bacon Pancakes Recipes

In the realm of breakfast favorites, corn and bacon pancakes stand out as an enticing fusion of flavors and textures. These delectable treats combine the sweet tenderness of corn kernels with the savory smokiness of bacon, creating a harmonious balance that caters to every palate. Perfect for a hearty start to your day, corn and bacon pancakes are a delightful indulgence that will tantalize your taste buds and leave you craving more. Whether you prefer a classic buttermilk pancake batter or a gluten-free alternative, there is a corn and bacon pancake recipe out there for everyone. So gather your ingredients, heat up your griddle, and embark on a culinary journey to create the perfect stack of these golden-brown gems, adorned with your favorite toppings and drizzled with sweet syrup.

Check out the recipes below so you can choose the best recipe for yourself!

CORN AND BACON PANCAKES

Corn and Bacon Pancakes image

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

Categories Breakfast Brunch

Time 30m

Yield about 20 pancakes.

Number Of Ingredients 8

Ingredients

3 cups biscuit/baking mix
2 tablespoons sugar
2 tablespoons cornmeal
2 eggs
2 cups milk
1 can (15-1/4 ounces) whole kernel corn, drained
3 bacon strips, cooked and crumbled
Maple syrup

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

Corn and Bacon Pancakes image

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

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 cup fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted and cooled, plus additional, melted, for brushing the griddle
5 slices of lean bacon, cooked until crisp
maple syrup as an accompaniment

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:

Fresh corn is best: If you can get your hands on fresh corn, use it for the best flavor. If you're using frozen corn, thaw it before using.
Use a cast iron skillet: A cast iron skillet will give your pancakes a nice crispy exterior. If you don't have a cast iron skillet, you can use a regular non-stick skillet.
Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
Let the batter rest: Letting the batter rest for a few minutes before cooking will help the gluten to relax and give you lighter, fluffier pancakes.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
Serve the pancakes immediately: Pancakes are best served hot, so serve them as soon as they're cooked.

Conclusion:

Corn and bacon pancakes are a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients and a little bit of time, you can have a plate of hot, fluffy pancakes that your whole family will love. Try them with fresh berries, maple syrup, or your favorite pancake topping.