Jalapeno Cheddar Corn Pancakes (Print-Friendly Version)
Sweet corn pancakes balanced with jalapeno, cheddar, and bacon for a satisfying meal any time.
# What You’ll Need to Make This:
→ Dry Ingredients
01 -
240 g flour (substitute rice flour for a gluten-free option)
02 -
10 g baking powder
03 -
5 g baking soda
04 -
2.5 g salt
→ Wet Ingredients
05 -
30 g honey
06 -
480 ml buttermilk
07 -
2 eggs, lightly beaten
08 -
56 g butter, melted
→ Add-ins
09 -
75 g fresh or frozen corn kernels
10 -
65 g jalapenos, thinly sliced or diced
11 -
60 g cheddar cheese, cubed or shredded
12 -
60 g cooked bacon, crumbled
13 -
2 green onions, sliced
# How to Prepare:
01 -
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, mix the honey, buttermilk, eggs, and melted butter until smooth.
02 -
Gently fold in the corn, jalapenos, cheddar cheese, crumbled bacon, and sliced green onions until just combined. Do not overmix to ensure light pancakes.
03 -
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil. Ladle 60 to 80 ml (1/4 to 1/3 cup) of batter per pancake onto the hot surface.
04 -
Cook pancakes until bubbles form on the surface, approximately 1–2 minutes. Flip and cook for another 1–2 minutes or until golden brown and cooked through. Repeat with remaining batter.
# Extra Tips:
01 -
For extra creaminess, add diced cream cheese to the batter before cooking.