Sweet Corn and Candied Bacon Pancakes

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.

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.

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To make 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.)

Equipment Needed

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.

Recipe Tip

Don’t overmix the batter. Just stir until the dry ingredients are incorporated into the wet ingredients. It’s ok if there are a few lumps in the batter.

How To Serve

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.

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• Sour Cream Blueberry Pancakes
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