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Jalapeno and cheddar corn pancakes with bacon wake up every weekend breakfast or make a fun dinner everyone will crowd around. These savory pancakes balance gentle heat with gooey cheese and smoky bacon pockets all tucked into a fluffy corn cake. They capture the heart of a diner classic and burst with flavor that begs for maple syrup or a creamy dollop of sour cream.
My favorite time making these was on a lazy Sunday when the kitchen smelled like bacon and my family hovered at the stove taste testing straight from the pan. They disappeared before I could stack them.
Ingredients
- All purpose flour or rice flour (for gluten free): ensures your pancake base holds together and stays light
- Baking powder: makes your pancakes tender and fluffy, select a fresh can for best lift
- Baking soda: helps with browning and height, check the date so it still reacts
- Salt: enhances every flavor and balances the sweet corn
- Honey: adds just enough natural sweetness, opt for raw honey if you have it
- Buttermilk: gives a tangy flavor and creamy texture, shake well before pouring
- Eggs: add richness and hold the batter together, look for deeply colored fresh yolks
- Butter (melted): provides extra depth and richness, high quality unsalted is best
- Jalapenos (sliced or diced): offer gentle heat, choose firm glossy peppers for freshness
- Corn: brings natural sweetness, use kernels cut right off the cob or frozen
- Cheddar cheese (cubed or shredded): melts right in for gooey spots, sharp or medium work well
- Bacon (cooked and crumbled): adds smoky crunch, cook until crispy but not burned
- Green onions (sliced): give a pop of color and a mild savory note, use the green and white parts
Instructions
- Mix the Dry and Wet Ingredients:
- In a large bowl combine your flour, baking powder, baking soda and salt using a whisk to distribute evenly. Homemade pancakes start with a proper mix so there are no pockets of leavening agents.
- Combine the Wet Ingredients Separately:
- In a medium bowl or large measuring cup, mix together buttermilk, eggs, honey and melted butter. Whisk gently just to combine. Taking this extra step keeps your pancakes ultra tender.
- Heat the Pan:
- Place a large nonstick skillet or griddle over medium heat. Allow it to preheat for about five minutes. Add a thin layer of butter or oil if needed for a crisp edge and to prevent sticking.
- Mix the Batter Gently:
- Pour the wet ingredients into the dry bowl. Add jalapeno, corn, cheddar, bacon and green onion. Use a large spoon or spatula to fold together until just barely combined. Over mixing makes pancakes tough so stop when streaks of flour disappear.
- Scoop and Shape Pancakes:
- Use a quarter to a third cup of batter for each pancake. Gently dollop onto the hot skillet, spaced well apart. If you love lacy, crispy edges, add a little extra butter around the batter.
- Cook the First Side:
- Let pancakes cook undisturbed until you see bubbles across the surface and the edges look slightly dry, about one to two minutes. This is how you know the inside is setting.
- Flip Carefully and Finish:
- Flip pancakes with a wide spatula. The second side needs only one to two minutes. Cook until golden brown and cooked through. Press lightly with your spatula to check for springiness.
- Keep Warm and Serve:
- Transfer cooked pancakes to a tray in a low oven to keep warm while repeating with the rest of the batter. Stack up and serve with your favorites.
Every time I fry up a batch I get excited for the pops of sweet corn and the gentle warmth of jalapeno. My youngest loves sneaking the crispy bits of bacon right off the stack before I can plate them.
Storage Tips
Let leftover pancakes cool fully on a rack before stacking and storing in an airtight container. Refrigerate for up to three days. Reheat in a toaster oven or skillet for best texture. Never microwave if you crave crispy edges. Pop cooled pancakes in a freezer bag with parchment between layers. Pancakes will keep in the freezer for two months and reheat straight from frozen on a skillet.
Ingredient Substitutions
If you need dairy free use your favorite unsweetened non dairy milk plus a splash of vinegar instead of buttermilk and swap in plant based butter. Vegetarian version is easy. Just leave out the bacon and add an extra handful of corn or toss in diced red bell pepper for extra color. Extra spicy fans can leave in some jalapeno seeds or add a little diced chipotle for a smoky kick.
Serving Suggestions
Top with a generous drizzle of warm maple syrup or a spoonful of tangy sour cream. Serve with a fried or poached egg and an extra scatter of green onions for a hearty brunch. Pile high with roasted tomatoes or fresh salsa in the summer for a colorful twist.
Cultural Roots
Corn pancakes have been part of Southern and Southwestern kitchens for generations blending fresh summer corn each year with whatever addins the cook had on hand. Bacon, cheddar and jalapenos are classic flavors from Tex Mex and diner staples mashed into one show stopping pancake.
Seasonal Adaptations
Use freshly shucked summer corn and garden jalapenos for the sweetest best tasting pancakes. In winter grab frozen corn and jarred pickled jalapenos to flex the recipe any time of year. Add roasted poblanos or green chiles if they are available for a mellower flavor.
Success Stories
These pancakes have shown up at friendsgiving brunches, football gatherings and last minute family weeknight feasts. They disappear fast and folks always ask for seconds.
Freezer Meal Conversion
Double or triple the batch on a weekend. Freeze extras in a zip top bag. Toss straight onto a hot pan while still frozen for a weekday breakfast that feels special.
Serve these pancakes warm for the ultimate comfort food experience. Every fluffy bite is loaded with flavor and sure to please a crowd.
Recipe Q&A
- → Can I make these pancakes gluten-free?
Yes, use rice flour instead of regular flour to keep the pancakes gluten-free, maintaining a light texture.
- → What kind of jalapenos work best?
Fresh jalapenos sliced or diced provide the best flavor and heat. Remove seeds for milder pancakes.
- → Can I substitute cheddar cheese?
Sharp cheddar works well, but try pepper jack or Monterey Jack for a different flavor profile.
- → How do I make these pancakes vegetarian?
Simply omit the crumbled bacon for a meatless option that retains the savory flavors of the other ingredients.
- → What's the best way to serve these pancakes?
Serve warm with green onions, extra cheddar, or a dollop of sour cream for extra richness and fresh flavor.