Savory Bacon, Corn & Smoked Cheddar Pancakes

Makes 4 servings.


  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 Tbsp. granulated sugar
  • 1 large egg, beaten
  • 1 c. buttermilk
  • 1/2 c. milk
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. hot sauce
  • 4 oz. smoked bacon, cooked and crumbled
  • 2 oz. Ilchester® Golden Applewood® cheese, shredded (or substitute with Sharp Cheddar cheese)
  • 1/2 c. corn kernels
  • 2 Tbsp. chopped fresh chives
  • Nonstick cooking spray
  • Maple syrup, for serving


In large bowl, whisk flour, baking powder, baking soda and sugar. Add egg, buttermilk, milk, oil, butter and hot sauce; whisk until just combined (small lumps will remain). If desired, reserve 2 tablespoons each bacon, cheese and corn, as well as a teaspoon of chives, for garnish. Fold remaining bacon, cheese, corn and chives into pancake batter.

Heat griddle or large nonstick skillet over medium heat. In batches, spray griddle with nonstick spray, then pour batter by heaping 1/4-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through. Serve pancakes topped with maple syrup and garnished with reserved bacon, cheese, corn and chives, if desired. Makes about 16 pancakes.


Prep time: 20 minutes

Cook time: 12 minutes


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Recipe and photo courtesy of Lori Yates, Foxes Love Lemons