Bacon-Cheddar Cornmeal Pancakes Recipe

Name: Bacon-Cheddar Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Cornmeal; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1 Tablespoon Bacon Bits; 1 Tablespoon Sharp Cheddar, Grated; 1 whole Egg, Beaten, Plus 1 Whole Egg For Frying; 1/4 cups Milk; 1 Tablespoon Butter, Melted, Plus More To Cook Pancakes And Egg; 1 teaspoon Water; 1 pinch Black Pepper; 1 Tablespoon Sour Cream, To Serve

Servings: persons

1/2 cups Cornmeal
1 teaspoon Baking Powder
1/4 teaspoons Salt
1 Tablespoon Bacon Bits
1 Tablespoon Sharp Cheddar, Grated
1 whole Egg, Beaten, Plus 1 Whole Egg For Frying
1/4 cups Milk
1 Tablespoon Butter, Melted, Plus More To Cook Pancakes And Egg
1 teaspoon Water
1 pinch Black Pepper
1 Tablespoon Sour Cream, To Serve

1
1. Stir cornmeal, baking powder, salt, bacon bits, and cheddar cheese together in a bowl. Whisk in the milk and butter. Add one tablespoon of the beaten egg (discard the remainder or save for another use). Stir well and set aside.
2
2. Heat a medium skillet over medium heat. Add a pat of butter (or cooking spray) and scoop pancake mix by 1/4-cup measurements. Cook until one side is golden, flip, and repeat the process. Remove to a plate and keep warm.
3
3. Add a bit more butter to the same skillet. Heat over medium and crack in the remaining egg. Cook until the whites are almost set, add a teaspoon of water to the skillet, and cover. Let cook for 20 more seconds, or until the white is set but yolk is still runny. Set the cooked egg on the pancakes, sprinkle with pepper, and serve with sour cream.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Cornmeal, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, 1 Tablespoon Bacon Bits, and more.

Yes, Bacon-Cheddar Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon-Cheddar Cornmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions