Sweet Corn and Candied Bacon Pancakes

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Sweet Corn and Candied Bacon Pancakes are the ultimate southern pancakes. The corn gives the pancakes tons of sweetness and the bacon adds a salty, savory note. Slather them with butter and drizzle with maple syrup and get ready to dig into one of the most delicious stacks of pancakes ever.

Sweet Corn and Candied Bacon Pancakes

 

Corn and bacon are such a great combination and this isn’t just any bacon. It’s candied bacon with a wonderful sweet and salty flavor.

To makes the candied bacon, arrange the bacon slices on a baking sheet and sprinkle them with brown sugar. Then bake at 350 degrees until crispy. The bacon gets chopped once it is cooled and added to the pancakes as they cook on the griddle. Be sure to save some to sprinkle on top. (Don’t worry- they’ll be plenty.)

Sweet Corn and Candied Bacon Pancakes

 

A can of corn gets added to the batter, but it is first pureed with an immersion blender until smooth. This way you get the flavor of the corn throughout the batter, but the batter is nice and smooth. If you don’t have an immersion blender, you can use a food processor or regular blender.

Sweet Corn and Candied Bacon Pancakes

 

These unique southern pancakes have plenty of sweetness and lots of salty bacon flavor. They are perfect for a weekend breakfast or holiday brunch. Top them with butter and drizzle them with maple syrup and you’ll think you’ve died and gone to heaven.

Sweet Corn and Candied Bacon Pancakes

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5 from 1 vote
Sweet Corn and Candied Bacon Pancakes
Sweet Corn and Candied Bacon Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Sweet Corn and Candied Bacon Pancakes are the ultimate southern pancakes. The corn gives the pancakes tons of sweetness and the bacon adds a salty, savory note. Slather them with butter and drizzle with maple syrup and get ready to dig into one of the most delicious stacks of pancakes ever.

Course: Breakfast
Cuisine: Southern
Keyword: bacon, corn
Servings: 4
Calories: 422 kcal
Ingredients
  • 6 slices bacon
  • 1/4 cup light brown sugar
  • 1 (14.5-ounce) can sweet corn, drained
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, lightly beaten
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • butter for cooking and serving
  • Maple syrup
Instructions
  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper. Lay bacon strips side by side. Sprinkle with brown sugar. Bake until bacon is fully cooked, about 15 to 18 minutes. Let cool and then chop.

  2. In a 2-cup glass measuring cup, combine corn, milk, and 1/4 cup sugar. Puree with an immersion blender until smooth. Or you can use a food processor.

    Whisk in eggs.

  3. In a large bowl, whisk together flour, remaining 1/4 cup sugar, baking powder, and salt.

  4. Add liquid ingredients to dry and stir just until flour disappears.

  5. Place a small amount of butter on a hot griddle. Once melted, pour batter onto griddle, forming 4-inch pancakes. Sprinkle tops with bacon. Flip over once bubbles form and continue to cook until cooked through.

  6. Serve with butter and maple syrup.

Nutrition Facts
Sweet Corn and Candied Bacon Pancakes
Amount Per Serving
Calories 422
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Corn and Candied Bacon Pancakes

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