Description
Start your day with a bold and flavorful twist on classic pancakes. These Jalapeño and Cheddar Corn Pancakes with Crispy Bacon are fluffy, cheesy, slightly spicy, and incredibly satisfying. They bring together the savory goodness of cheddar, the smoky crunch of bacon, the natural sweetness of corn, and the heat of jalapeños.
Ingredients
Scale
- 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.
Notes
- Adjust the spice level by adding more or fewer jalapeños.
- Make it vegetarian by omitting the bacon and adding more cheese or sautéed mushrooms.
- For crispier pancakes, cook them in a lightly greased cast-iron skillet.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American