Add a spicy, savory twist to your pancake game with these Jalapeño and Cheddar Corn Pancakes. Bursting with sweet corn, sharp cheddar cheese, and a touch of heat from jalapeños, these pancakes are an exciting alternative to the traditional stack. With bits of crispy bacon and green onions folded into the batter, each bite is packed with texture and flavor. Perfect for brunch or a unique breakfast-for-dinner experience, these pancakes are sure to become a family favorite!
Ingredients:
- 2 cups flour (substitute rice flour for a gluten-free option)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons honey
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons butter, melted
- ½ cup jalapeños, thinly sliced or diced
- ½ cup corn kernels (fresh or frozen)
- ½ cup cheddar cheese, cubed or shredded
- ½ cup cooked and crumbled bacon (optional, omit for vegetarian)
- 2 green onions, sliced
Instructions:
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to mix evenly.
- Combine the Wet Ingredients: In a separate bowl, whisk together honey, buttermilk, eggs, and melted butter until smooth.
- Mix the Batter: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the jalapeños, corn, cheddar cheese, crumbled bacon (if using), and green onions. Be careful not to overmix.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or cooking spray. Pour about ¼ cup of batter per pancake onto the skillet, spreading slightly. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to firm up. Flip and continue cooking for an additional 1 to 2 minutes until golden brown.
- Serve: Serve warm with your choice of toppings, like sour cream, salsa, or a drizzle of honey for a sweet-savory touch.
Conclusion:
These Jalapeño and Cheddar Corn Pancakes are a delightful mix of spicy, sweet, and savory. The crunch of corn and the sharpness of cheddar pair perfectly with smoky bacon and fresh green onions. A perfect way to elevate breakfast or brunch, these pancakes are hearty, flavorful, and sure to impress.
Jalapeño and Cheddar Corn Pancakes with Crispy Bacon
Ingredients
- 2 cups flour substitute rice flour for a gluten-free option
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons honey
- 2 cups buttermilk
- 2 eggs lightly beaten
- 4 tablespoons butter melted
- ½ cup jalapeños thinly sliced or diced
- ½ cup corn kernels fresh or frozen
- ½ cup cheddar cheese cubed or shredded
- ½ cup cooked and crumbled bacon optional, omit for vegetarian
- 2 green onions sliced
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk to mix evenly.
- Combine the Wet Ingredients: In a separate bowl, whisk together honey, buttermilk, eggs, and melted butter until smooth.
- Mix the Batter: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the jalapeños, corn, cheddar cheese, crumbled bacon (if using), and green onions. Be careful not to overmix.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or cooking spray. Pour about ¼ cup of batter per pancake onto the skillet, spreading slightly. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to firm up. Flip and continue cooking for an additional 1 to 2 minutes until golden brown.
- Serve: Serve warm with your choice of toppings, like sour cream, salsa, or a drizzle of honey for a sweet-savory touch.