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Cheddar Bacon Pancakes


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Rate this recipe 4.5/5 (6 Votes)


  • 1 cup all-purpose Flour
  • 1 Tbs. cornmeal
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup + 2 Tbs. buttermilk, shaken
  • 1 egg
  • 3 slices bacon, cooked, diced
  • 1/4 cup grated Cheddar cheese
  • Butter or vegetable oil, for skillet


Servings 8


Step 1

Mix flour, cornmeal, baking powder, baking soda and salt. In separate bowl, mix buttermilk and egg. Add wet ingredients to dry ingredients; mix until just combined. Batter should have some lumps. Gently told in bacon and cheese. Preheat skillet over medium heat; brush with 11/2 tsp. butter or 1 tsp. oil. Using 1/4 cup measure, scoop batter onto warm skillet. Cook 2-3 minutes until small bubbles form on surface of pancake; flip. Reduce heat to medium-low; cook 1-2 minutes or until golden. Transfer to baking sheet; place in preheated 200°F oven to keep warm. Repeat with remaining batter.

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