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Bacon Corn Pancakes

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Bacon Corn Pancakes are a scrumptious fusion of savory bacon and sweet corn, enveloped in fluffy pancakes that promise to elevate any breakfast or brunch. With each bite, you’ll experience a delightful crunch from the crispy bacon and a burst of sweetness from the corn kernels. Perfect for lazy weekends or quick dinners, this easy-to-make dish transforms ordinary ingredients into an unforgettable meal that will impress family and friends alike.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 large eggs
  • 1 cup whole milk (or plant-based alternative)
  • 1 cup corn kernels (fresh or thawed frozen)
  • 6 strips thick-cut bacon, cooked and chopped
  • 2 tbsp butter (plus more for greasing)
  • Pinch of salt and pepper

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy. Drain excess fat on paper towels and set aside.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  3. In another bowl, beat the eggs with the milk until smooth.
  4. Gradually mix the wet ingredients into the dry mixture until just combined—do not overmix.
  5. Gently fold in the bacon bits and corn.
  6. Preheat a non-stick skillet over medium heat and grease with butter. Pour about 1/4 cup of batter for each pancake; cook until bubbles form on top (about 3 minutes), then flip to cook until golden brown.
  7. Serve warm with maple syrup or your favorite toppings.

Nutrition

Keywords: For added flavor, reserve some bacon fat to mix into the batter. Customize by adding jalapeños for spice or fresh herbs for a twist. These pancakes can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

Find it online: https://homelytastes.com/irresistible-bacon-corn-pancakes-for-breakfast-bliss/