Jalapeno Cheddar Corn Pancakes Bacon (Print View)
Savory pancakes packed with jalapenos, cheddar, corn, and crispy bacon for an irresistible bite.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour or rice flour for gluten-free option
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon kosher salt
→ Wet Ingredients
05 -
2 tablespoons honey
06 -
2 cups buttermilk
07 -
2 large eggs, lightly beaten
08 -
4 tablespoons unsalted butter, melted
→ Mix-Ins
09 -
1/2 cup fresh or frozen corn kernels
10 -
1/2 cup cheddar cheese, cubed or shredded
11 -
1/2 cup jalapeños, thinly sliced or diced
12 -
1/2 cup bacon, cooked and crumbled
13 -
2 green onions, chopped
# Directions:
01 -
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
02 -
In a separate bowl, whisk together buttermilk, honey, eggs, and melted butter until smooth.
03 -
Pour the wet mixture into the dry ingredients and gently fold together just until combined. Avoid overmixing for tender pancakes.
04 -
Add the corn, cheddar cheese, jalapeños, bacon, and green onions to the batter. Gently fold until distributed.
05 -
Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter if necessary.
06 -
Ladle 1/4 to 1/3 cup batter onto the skillet for each pancake. Cook until bubbles appear on the surface, about 1-2 minutes. Flip and cook the other side until golden brown, 1-2 minutes more.
07 -
Transfer pancakes to a plate. Serve warm with desired accompaniments.
# Notes:
01 -
For extra crispiness, use thick-cut bacon. Adjust jalapeño quantity to control spiciness.