Name: Cornmeal Pancakes with Bacon Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: ¾ cup flour; ¾ cups cornmeal; ¾ tsp Baking Soda; 1 egg; 1¼ cups buttermilk; 2 tsp vanilla; 2 tbsp honey; 3 bacon slices; maple syrup

If you're looking to elevate your breakfast game, these cornmeal pancakes with bacon are the perfect choice. They combine the hearty texture of cornmeal with the savory goodness of bacon, topped off with a drizzle of maple syrup—an irresistible combination that will leave you craving more.

Photos of Cornmeal Pancakes with Bacon Recipe

Make sure you have buttermilk on hand, as it adds a tangy richness to the pancakes that regular milk just can't match. Cornmeal might also be something you don't regularly stock, but it's essential for that unique texture. The other ingredients like vanilla extract and honey are generally more common, but double-check your pantry before heading to the supermarket.

Ingredients for Cornmeal Pancakes with Bacon

flour: A staple in baking, it provides structure to the pancakes.

cornmeal: Adds a unique texture and flavor to the pancakes that sets them apart.

baking soda: Helps the pancakes rise and become fluffy.

egg: Binds the ingredients together and adds richness.

buttermilk: Adds a tangy flavor and helps to create tender pancakes.

vanilla: Enhances the flavor with a sweet, aromatic touch.

honey: Provides natural sweetness to the pancakes.

bacon: Adds a savory, smoky element that complements the sweetness of the pancakes and syrup.

maple syrup: Perfect for drizzling over the pancakes, adding a rich, sweet finish.

One reader, Corrie Lavoie says:

These cornmeal pancakes with bacon are a delightful breakfast treat! The combination of the slightly sweet cornmeal and the savory bacon is perfect. The pancakes are fluffy and flavorful, and the maple syrup drizzle adds the perfect touch. Highly recommend for a weekend brunch!

Corrie Lavoie

Techniques Required

Yes.

How to cook bacon: Cook the bacon slices in a skillet over medium heat until crispy, then drain on paper towels. How to mix dry ingredients: Combine the flour, baking soda, and cornmeal in a bowl, ensuring they are evenly distributed. How to mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, vanilla, and honey until smooth. How to combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined to avoid overmixing. How to cook pancakes on a griddle: Preheat the griddle to medium heat, lightly grease it, and use a ¼ cup scoop to pour the batter onto the griddle. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.

How To Make Cornmeal Pancakes with Bacon

Make a sweet and savory plate of these cornmeal pancakes for breakfast today! It’s topped with crispy bacon bits for a fuller meal.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

¾cupflour
¾cupscornmeal
¾tspbaking soda
1egg,beaten
1¼cupsbuttermilk,low fat
2tspvanilla
2tbsphoney
3bacon slices,thick cut, cooked, drained and diced
maple syrup,or * honey butter, to drizzle on top

Instructions

Mix the flour, baking soda, and cornmeal. Then, add in the egg, buttermilk, vanilla, and honey.
Mix the wet ingredients into dry ingredients until just combined.
Using ¼ cup scoop, scoop the pancake batter on a griddle until done.
Top with bacon, drizzle with maple syrup or honey butter, then serve warm, and enjoy!

Recipe Notes

To make honey butter sauce, put 2 tablespoons of butter in a saucepan and melt gently. Once melted, put ½ cup honey in a saucepan and warm gently, stirring until combined.

Nutrition

Calories: 147.56kcal
Fat: 4.43g
Saturated Fat: 1.50g
Trans Fat: 0.01g
Monounsaturated Fat: 1.81g
Polyunsaturated Fat: 0.79g
Carbohydrates: 21.69g
Fiber: 0.72g
Sugar: 5.34g
Protein: 4.47g
Cholesterol: 22.96mg
Sodium: 217.53mg
Calcium: 40.47mg
Potassium: 99.58mg
Iron: 0.77mg
Vitamin A: 13.42µg
Vitamin C: 0.33mg

Technique Tip for This Recipe

To achieve perfectly crispy bacon, cook it separately in a skillet until it reaches your desired level of crispiness before adding it to the pancakes. This ensures that the bacon remains crunchy and doesn't become soggy when topped on the cornmeal pancakes.

How To Save Time on This Recipe

Pre-cook the bacon: Cook the bacon ahead of time and keep it warm in the oven. This way, you can focus on making the pancakes without multitasking.

Use a griddle: A griddle allows you to cook multiple pancakes at once, speeding up the process.

Measure ingredients in advance: Pre-measure all your ingredients and have them ready to go. This reduces prep time and keeps you organized.

Mix dry ingredients first: Combine all dry ingredients in one bowl and wet ingredients in another. This ensures a smoother batter and quicker mixing.

Substitute Ingredients For Cornmeal Pancakes with Bacon Recipe

flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the pancakes healthier.
cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but may have a slightly different texture, which can still work well in pancakes.
baking soda - Substitute with baking powder: Use 1½ teaspoons of baking powder for every ¾ teaspoon of baking soda. Baking powder will help the pancakes rise similarly.
egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a good vegan alternative.
buttermilk - Substitute with milk and lemon juice: Mix 1¼ cups of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle, mimicking buttermilk.
vanilla - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements the pancakes.
honey - Substitute with maple syrup: Maple syrup is a natural sweetener that can replace honey, adding a slightly different but delicious flavor.
bacon slices - Substitute with turkey bacon: Turkey bacon is a leaner alternative to pork bacon, offering a similar taste and texture.
maple syrup - Substitute with agave nectar: Agave nectar is a sweetener with a mild flavor that can replace maple syrup, though it is less viscous.

Best Way To Present This Dish

Serve smaller portion sizes: Present the cornmeal pancakes in smaller, elegant portions to highlight the delicate flavors and textures. Use a ring mold to create perfectly round pancakes.
Use decoration: Garnish the plate with a few fresh herbs like thyme or parsley to add a touch of color and sophistication.
Layer the pancakes: Stack the cornmeal pancakes neatly, alternating with thin slices of crispy bacon to create a visually appealing tower.
Drizzle with precision: Use a small squeeze bottle to drizzle maple syrup artistically over the pancakes, ensuring an even and elegant distribution.
Add a touch of luxury: Place a small dollop of honey butter on top of the pancake stack, allowing it to melt slightly and add a rich, creamy element.
Use a contrasting plate: Serve the dish on a dark, matte plate to make the golden cornmeal pancakes and crispy bacon stand out visually.
Incorporate texture: Add a sprinkle of coarse sea salt over the bacon to enhance its flavor and provide a delightful crunch.
Finish with a flourish: Add a few edible flowers or microgreens to the plate for a final touch of elegance and color.

Best Tools for This Recipe

Mixing bowl: Use this to combine the flour, baking soda, and cornmeal with the wet ingredients.
Whisk: This will help you mix the dry and wet ingredients together until just combined.
Measuring cups: Essential for accurately measuring the flour, cornmeal, buttermilk, and other ingredients.
Measuring spoons: Use these to measure out the baking soda, vanilla, and honey.
Griddle: Perfect for cooking the pancakes evenly. You can also use a large skillet if you don't have a griddle.
Spatula: Necessary for flipping the pancakes on the griddle.
Bacon press: Optional, but useful for cooking the bacon slices evenly.
Tongs: Handy for handling the bacon slices while cooking.
Plate: For serving the pancakes once they are cooked.
Syrup dispenser: Ideal for drizzling maple syrup over the pancakes.
Knife: Useful for cutting the bacon into smaller pieces if desired.
Cutting board: Provides a surface to cut the bacon on.
¼ cup scoop: Ensures you get evenly sized pancakes by using this to scoop the batter onto the griddle.

How To Store / Freeze This Recipe

Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.
Once cooled, layer the pancakes between sheets of parchment paper. This keeps them from sticking together and makes it easier to grab just one or two at a time.
Place the layered pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
Store the container or bag in the refrigerator if you plan to eat the pancakes within 2-3 days. For longer storage, place them in the freezer where they can last up to 2 months.
To reheat, you can use a microwave, oven, or toaster. For the microwave, place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For the oven, preheat to 350°F (175°C) and place the pancakes on a baking sheet. Cover with foil and heat for about 10 minutes. For the toaster, simply pop them in as you would with bread.
If you have leftover bacon, store it separately in an airtight container in the refrigerator. Reheat it in a skillet over medium heat until crispy, or in the microwave for about 20-30 seconds.
When ready to serve, top the reheated pancakes with the crispy bacon and drizzle with maple syrup or honey butter. Enjoy the same delicious taste as if they were freshly made!

How To Reheat Leftovers

Preheat your oven to 350°F (175°C). Place the cornmeal pancakes on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
For a quicker method, use your microwave. Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure they are evenly heated.
If you prefer a slightly crispy texture, reheat the pancakes in a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Place the pancakes in the skillet and cook for about 1-2 minutes on each side until they are heated through and slightly crispy.
To reheat the bacon, place it on a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on high for about 20-30 seconds or until crispy. Alternatively, you can reheat the bacon in a skillet over medium heat for about 1-2 minutes on each side.
For an extra touch, drizzle the reheated pancakes with maple syrup or honey butter before serving. This will add a delightful sweetness and enhance the overall flavor.

Random Fact About This Recipe

A fun fact about this cornmeal pancakes with bacon recipe is that cornmeal adds a delightful texture and a slightly sweet, nutty flavor to the pancakes. This ingredient is a staple in Southern cuisine, often used in cornbread and other traditional dishes.

Is This Recipe Economical for Home Cooking?

This cornmeal pancakes with bacon recipe is quite cost-effective for a household. The main ingredients like flour, cornmeal, and bacon are relatively inexpensive and commonly found in most kitchens. The addition of buttermilk and honey adds a touch of luxury without breaking the bank. For a household of 4 people, the approximate cost is around $10-$12 USD. Overall Verdict: 8/10.

Healthy or Unhealthy?

This recipe for cornmeal pancakes with bacon is a delightful fusion of sweet and savory, but it leans towards the unhealthy side. The inclusion of bacon adds saturated fat and sodium, while the use of honey and maple syrup increases the sugar content. The buttermilk, although providing a tangy flavor, adds additional fat and calories.

Replace bacon with turkey bacon or a plant-based alternative to reduce saturated fat and sodium.
Use whole wheat flour instead of all-purpose flour to increase fiber content.
Substitute buttermilk with a low-fat or plant-based milk option.
Reduce the amount of honey or use a natural sweetener like stevia.
Add fresh fruits like blueberries or bananas to the batter for natural sweetness and added nutrients.
Incorporate flaxseeds or chia seeds for an extra boost of omega-3 fatty acids and fiber.

Editor's Thoughts on This Recipe

This cornmeal pancake recipe offers a delightful twist with its blend of textures and flavors. The cornmeal adds a pleasant crunch, while the buttermilk ensures a tender crumb. The honey provides a subtle sweetness that complements the savory bacon perfectly. However, consider cooking the bacon separately and crumbling it into the batter for an even distribution. This will infuse each bite with a balanced mix of sweet and savory. Drizzling with maple syrup or honey butter enhances the overall experience, making it a satisfying breakfast option.

Enhance Your Cornmeal Pancakes with Bacon Recipe with These Unique Side Dishes:

Avocado and Tomato Salad: Add a refreshing touch to your cornmeal pancakes with bacon by pairing them with a vibrant avocado and tomato salad. The creamy avocado and juicy tomatoes will create a delightful contrast to the savory bacon and sweet maple syrup.

Roasted Brussels Sprouts with Balsamic Glaze: For a savory complement, serve your cornmeal pancakes with roasted Brussels sprouts drizzled with a tangy balsamic glaze. The crispy, caramelized Brussels sprouts will add a depth of flavor that perfectly balances the sweetness of the pancakes.

Berry Compote: Elevate your breakfast experience by adding a luscious berry compote to your cornmeal pancakes. The mix of blueberries, strawberries, and raspberries simmered to perfection will bring a burst of fruity goodness to every bite.

Sweet Potato Hash: Complement the hearty cornmeal pancakes with a savory sweet potato hash. The tender, caramelized sweet potatoes combined with onions and bell peppers will add a satisfying crunch and a hint of sweetness.

Greek Yogurt Parfait: For a lighter side, serve a Greek yogurt parfait layered with granola and fresh berries. The creamy yogurt and crunchy granola will provide a refreshing contrast to the rich cornmeal pancakes.

Other Alternative Recipes Similar to This Dish

Blueberry Buttermilk Pancakes: Imagine fluffy pancakes bursting with juicy blueberries. These delightful breakfast treats are perfect for a lazy Sunday morning. Drizzle with maple syrup and a dollop of whipped cream for an extra touch of indulgence.

Savory Cheddar and Chive Pancakes: For a savory twist, try these cheddar and chive pancakes. The sharpness of the cheese combined with the fresh herbs makes for a deliciously unique breakfast or brunch option. Serve with a side of sour cream or salsa.

Sweet Potato Pancakes: These sweet potato pancakes are a nutritious and flavorful alternative to traditional pancakes. The natural sweetness of the sweet potatoes pairs beautifully with a sprinkle of cinnamon and a drizzle of honey. Perfect for a cozy autumn morning.

Banana Walnut Pancakes: Elevate your pancake game with these banana and walnut pancakes. The bananas add a natural sweetness and moisture, while the walnuts provide a satisfying crunch. Top with a generous pour of maple syrup and a few extra banana slices.

Apple Cinnamon Pancakes: These apple and cinnamon pancakes are like a warm hug on a plate. The apples add a delightful tartness, while the cinnamon brings a comforting warmth. Serve with a dusting of powdered sugar and a side of apple compote.

Suggested Appetizers and Desserts

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine large, juicy portobello mushrooms filled with a savory mixture of cream cheese, garlic, and herbs. The filling is rich and creamy, perfectly complementing the earthy flavor of the mushrooms. For an added touch of elegance, sprinkle some parmesan cheese on top and bake until golden brown. Serve these warm, and watch them disappear in no time.

Bruschetta: Bruschetta is a classic Italian starter that never fails to impress. Start with slices of toasted baguette, rubbed with a hint of garlic for extra flavor. Top each slice with a vibrant mixture of diced tomatoes, fresh basil, and a drizzle of balsamic glaze. The combination of the crunchy bread and the fresh, tangy topping is simply irresistible. It's a perfect appetizer for any occasion, from casual gatherings to elegant dinners.

Desserts:

Chocolate Lava Cake: Indulge in a Decadent Treat: Imagine a rich, molten chocolate lava cake that oozes with gooey chocolate as you cut into it. This dessert is perfect for those who crave a luxurious and warm chocolate experience. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch. This dessert is sure to impress and satisfy any sweet tooth.

Lemon Meringue Pie: Savor a Tangy Delight: Delight your taste buds with a lemon meringue pie that boasts a perfect balance of tart and sweet. The zesty lemon curd filling is complemented by a light and fluffy meringue topping, creating a harmonious blend of flavors and textures. Serve this pie chilled for a refreshing dessert option. Add a twist by incorporating a graham cracker crust or a hint of vanilla in the meringue. This dessert is ideal for those who enjoy a citrusy and refreshing end to their meal.

Why trust this Cornmeal Pancakes with Bacon Recipe:

This recipe combines the rich texture of cornmeal with the savory goodness of bacon, creating a delightful balance of flavors. The use of buttermilk ensures the pancakes are fluffy and moist, while honey adds a natural sweetness. Topped with crispy bacon and drizzled with maple syrup, these pancakes offer a perfect blend of sweet and savory. Trust this recipe for a satisfying breakfast that’s easy to make and sure to impress.

Want to share your experience making Cornmeal Pancakes with Bacon or discuss variations on this classic recipe? Join the conversation in the Recipe Sharing forum and let's talk about your favorite ways to enjoy this delicious breakfast dish!

FAQ:

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the buttermilk adds a nice tang and helps with the texture. If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

Can I make these pancakes without bacon?

Absolutely! If you're not a fan of bacon or prefer a vegetarian option, you can skip the bacon. The pancakes will still be delicious on their own or with other toppings like fresh fruit or nuts.

How do I know when the pancakes are done cooking?

You'll know the pancakes are ready to flip when you see bubbles forming on the surface and the edges start to look set. After flipping, cook for another minute or so until both sides are golden brown.

Can I make the batter ahead of time?

It's best to make the batter fresh, but if you need to prepare it ahead of time, you can store it in the fridge for up to a day. Just give it a good stir before cooking, as the ingredients might separate a bit.

What can I use instead of honey?

If you don't have honey or prefer a different sweetener, you can use maple syrup, agave nectar, or even sugar. Just keep in mind that the flavor and sweetness level might change slightly.