Bacon Corn Pancakes

Name: Bacon Corn Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 pancakes
Ingredients: 2 cups gluten-free all-purpose baking flour (without xanthan gum) or all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 large eggs, room temperature; 1-1/2 to 1-3/4 cups rice milk; 2-1/2 cups fresh or frozen corn; 1 cup crumbled cooked bacon; 1/3 cup chopped onion; Maple syrup

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 10 min./batch

Recipe by Anne-Marie Nichols, Watkinsville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. —Anne-Marie Nichols, Watkinsville, Georgia

Can you freeze Bacon Corn Pancakes?

Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

TEST KITCHEN APPROVED

Bacon Corn Pancakes

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Yield:18 pancakes

Prep:20 min

Cook:10 min

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Ingredients

2 cups gluten-free all-purpose baking flour (without xanthan gum) or all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 large eggs, room temperature
1-1/2 to 1-3/4 cups rice milk
2-1/2 cups fresh or frozen corn
1 cup crumbled cooked bacon
1/3 cup chopped onion
Maple syrup

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Directions

1
Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion.

2
Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup.

Nutrition Facts

3 pancakes: 318 calories, 8g fat (2g saturated fat), 67mg cholesterol, 868mg sodium, 50g carbohydrate (10g sugars, 5g fiber), 16g protein.

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