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Bacon Corn Pancakes

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
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    18 pancakes


  • 2 cups gluten-free all-purpose baking flour 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


  • 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.
  • 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.
  • Freeze option: 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.
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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  • Cheryl
    Jan 29, 2020

    The family enjoyed this recipe. A nice change from traditional pancakes. I used frozen corn but would only use fresh corn in the future. The sweetness of fresh corn would have added to the flavor. I will be making this recipe in the future.