When we’re making cornmeal bacon cheddar pancakes, we are not playing backup. They’re hearty, savoury, and built to hold their own whether you’re serving them at brunch or sliding them onto the dinner table for a quick weeknight dinner.
Cornmeal gives these pancakes structure and a subtle crunch, grounding them in that cozy, old-school comfort zone. Toasted corn niblets add pops of sweetness, while crisp bacon brings salt and smoke. Sharp cheddar melts right into the batter, green onion keeps things fresh, and red jalapeño adds just enough heat to wake everything up without overpowering the plate.
Savoury cornmeal pancakes loaded with bacon, cheddar, and jalapeño
The batter itself is simple—nothing fussy—but it’s got substance. You can stack these pancakes without fear. Cook them low and slow for golden exterior and a tender centre, with bits of bacon and corn peeking through for texture and tons of flavour. Or if you love a little char (that would be me!) shift to medium heat and get deep could and flavour.
Larder / Shopping List
- yellow cornmeal
- all-purpose flour
- baking powder
- baking soda
- honey
- buttermilk (or regular milk)
- eggs
- butter, and oil for the pan
- sharp cheddar cheese
- bacon, cooked
- corn niblets, canned fresh or thawed frozen
- green onions, thinly sliced
- 1 – 2 red jalapeños, finely diced
Cook that bacon. Soak that cornmeal.
Cooked bacon is a fridge staple for me. I consider bacon bits akin to sugar sprinkles. Bits of bacon are my salty, sometimes smokey, sometimes sweet ‘sprinkles’ for the salty side of the kitchen. So this was a quick chop, heat, mix and cook for me. If you’re working from raw, get that bacon on first thing.
Whenever I’m using cornmeal I always allow the cornmeal to soak in whatever liquid I’m using to allow it to hydrate. Cornmeal is dry and grainy. Allowing your cornmeal to stand with your buttermilk, eggs, butter and honey will greatly improve the texture of your pancakes. It takes them from mealy – to moist and fluffy.
It’s the same principle if you’re cooking with grits, or hominy; which are all varying grades of ground corn.
Great tips for sticky bits
We’re working with cheese here, so it pays to loosen those edges, all the way around the pancake before you flip. Because you load all your corn-bacon mixture on top of the pancake while on the griddle, do the slide-and-flip to keep all you toppings in place and not break the pancake. You might have a little fold here and there. No big deal. Just straighten that portion out so the raw bits come in contact with the heat and you’ll be fine.
Bacon cheddar cornmeal pancakes with a hint of heat and honey
Honey might sound unexpected as a paring, but it’s the quiet hero. A light drizzle plays beautifully against the salty bacon and sharp cheese, creating that sweet-savory contrast that makes you go back for “just one more bite.” A final sprinkle of fresh green onion sharpens everything right before serving.
A bold, savory pancake recipe for breakfast-for-dinner nights
Cornmeal bacon cheddar pancakes shine on their own, but they also welcome company! Think eggs, chorizo sausage, avocado or anything you’d usually pair with a classic breakfast—just dialed up a notch.
Comfort food, with confidence, Equally suited to a lazy Sunday morning or a weeknight when cereal just won’t cut it.
Print
Hearty Cornmeal Bacon Cheddar Pancakes
- Total Time: 50 minutes
- Yield: serves eight
Description
Hearty cornmeal bacon cheddar pancakes loaded with toasted corn, green onion, and jalapeño—perfect for breakfast, bunch, lunch or breakfast-for-dinner nights.
Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cup buttermilk (plus more if batter is too thick)
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon honey (plus more to serve)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sharp cheddar cheese, small cubed
- 6 slices bacon, cooked crisp and chopped
- 1 1/2 cups corn niblets, canned (drained), fresh or thawed frozen
- 6 green onions, thinly sliced
- 1 - 2 small red jalapeños, finely diced
- cooking oil for the pan
Instructions
- In a large bowl, combine cornmeal, buttermilk, eggs, honey and melted butter. Let this mixture stand for five to ten minutes.
- While your cornmeal soaks, lightly cook bacon, corn niblets, green onion, and jalapeño and reserve, off the heat.
- Now return to your batter, add flour, baking powder, baking soda and salt, right on top of your cornmeal mixture. Whisk lightly, on top to combine dry ingredients.
- Stir, do not BEAT. Stir everything together until just until combined. Do not overmix.
- Fold in cheddar cheese.
- Heat a skillet or griddle over medium-low heat, and coat lightly with cooking oil.
- Scoop about half cup of batter onto the pan. It’s a thick batter, you will have to spread it out a bit. The top with about two tablespoons of bacon, corn, mix and press lightly into the batter with the back of a spoon. Cook until bubbles form and edges look set, about 3 to 4 minutes. Flip and cook another 2 to 3 minutes until golden and cooked through.
- Reserve on a baking sheet, with a baking rack in a 300°F (165°C) oven until ready to serve to keep your pancakes crisp and warm. Serve warm with honey and a sprinkle of fresh green onion.
Notes
These pancakes are made for a full plate moment. Try serving them with:
• Soft scrambled, jammy boiled or fried eggs
• Chorizo sausage or breakfast links
• Avocado, sour cream and salsa
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Frying
- Cuisine: North American
