{"id":37071,"date":"2016-07-05T04:00:00","date_gmt":"2016-07-05T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/corn-and-bacon-pancakes-17369073\/"},"modified":"2025-07-19T09:02:16","modified_gmt":"2025-07-19T09:02:16","slug":"corn-and-bacon-pancakes-17369073","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/corn-and-bacon-pancakes-17369073\/","title":{"rendered":"corn and bacon pancakes"},"content":{"rendered":"

INGREDIENTS<\/h2>

4 strips thick-cut bacon
1 cup flour
4 tsp. baking powder
2 Tbsp. sugar
¾ cup whole milk
2 large eggs
1 tsp. vanilla extract
2 Tbsp. vegetable oil
2 ears corn, shucked and kernels removed
Maple syrup, for serving<\/p>

One average ear of corn produces about 3?4 cup kernels.<\/em><\/p><\/div>

PREPARATION<\/h2>

• In a cold skillet, arrange the bacon in a single layer, then place over medium heat. Cook until crisp, about 4 to 5 minutes per side, then remove and set on a paper towel-lined plate to cool. Pour excess bacon fat into a small bowl, but do not wipe out the skillet. Chop the cooled bacon and set aside.
• In a large bowl, combine the flour, baking powder and sugar.
• In another large bowl, whisk together the milk, eggs, vanilla, oil and 2 tablespoons reserved bacon fat. Stir in the corn and bacon.
• Stir the wet ingredients into the dry ingredients until fully incorporated.
• Return the skillet to the stove over medium heat. Working in batches, pour ¹?³ cup batter per pancake and cook until bubbles appear on the surface, about 2 minutes. Flip and cook until the bottom is light brown, 1 to 2 minutes.
• Serve with warm syrup.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

4 to 6 servings<\/p>\n","protected":false},"author":53,"featured_media":0,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"4 to 6 servings","newspack_article_summary_title":"","newspack_article_summary":"Flakes aren\u2019t the only way to eat corn in the morning. This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[367,377,25],"tags":[],"newspack_collection_taxonomy":[4117],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[1914],"class_list":["post-37071","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-brunch","category-recipes","entry"],"yoast_head":"\ncorn and bacon pancakes<\/title>\n<meta name=\"description\" content=\"4 to 6 servings\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saucemagazine.com\/recipes\/corn-and-bacon-pancakes-17369073\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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This quick and delicious pancake batter is made better with a little bacon and fresh sweet corn.4 to 6 servings 4 strips thick-cut bacon1 cup flour4 tsp. baking powder2 Tbsp. sugar\u00be cup whole milk2 large eggs1\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"https:\/\/www.saucemagazine.com\/category\/people-2\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/07\/corn_large.webp?fit=1200%2C824&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/07\/corn_large.webp?fit=1200%2C824&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/07\/corn_large.webp?fit=1200%2C824&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/07\/corn_large.webp?fit=1200%2C824&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/07\/corn_large.webp?fit=1200%2C824&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":23316,"url":"https:\/\/www.saucemagazine.com\/recipes\/succotash-17369501\/","url_meta":{"origin":37071,"position":2},"title":"Succotash","author":"Eclipse Restaurant’s John Stuhlman","date":"June 1, 2011","format":false,"excerpt":"6","rel":"","context":"In "Appetizer"","block_context":{"text":"Appetizer","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/appetizer\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/06\/620_728232636.webp?fit=450%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":10914,"url":"https:\/\/www.saucemagazine.com\/recipes\/northern-style-corn-bread-17368689\/","url_meta":{"origin":37071,"position":3},"title":"Northern-Style Corn bread","author":"Dierbergs’ Therese Lewis","date":"November 3, 2007","format":false,"excerpt":"• Preheat the oven to 425 degrees. • Combine cornmeal, flour, sugar, baking powder and salt in large bowl. • Add the remaining ingredients and stir just until combined. • Pour the batter into a greased 9-inch square baking pan. • Bake for 20 to 25 minutes or until a\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12226,"url":"https:\/\/www.saucemagazine.com\/recipes\/chocolate-cashew-bacon-brittle-brownies-17370079\/","url_meta":{"origin":37071,"position":4},"title":"Chocolate Cashew-Bacon Brittle Brownies","author":"Sauce Staff","date":"November 1, 2013","format":false,"excerpt":"30 brownies","rel":"","context":"In "Desserts"","block_context":{"text":"Desserts","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2013\/11\/1133_1473718235.webp?fit=450%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":10774,"url":"https:\/\/www.saucemagazine.com\/recipes\/cheddar-corn-and-bacon-chowder-17369278\/","url_meta":{"origin":37071,"position":5},"title":"Cheddar, Corn and Bacon Chowder","author":"Julia M. 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