Corn and Bacon Pancakes Recipe

Name: Corn and Bacon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup halved cherry tomatoes; 1 avocado, chopped; 1/2 cup chopped red onions; 1/4 cup chopped fresh cilantro, divided; 1 cup flour; 1 Tbsp. Magic Baking Powder; 2 slices cooked bacon, crumbled; 2 eggs; 1 cup milk; 2 cups frozen corn, thawed; 3/4 cup Cracker Barrel Shredded Habanero Heat Cheese

Servings: persons

1 cup halved cherry tomatoes
1 avocado, chopped
1/2 cup chopped red onions
1/4 cup chopped fresh cilantro, divided
1 cup flour
1 Tbsp. Magic Baking Powder
2 slices cooked bacon, crumbled
2 eggs
1 cup milk
2 cups frozen corn, thawed
3/4 cup Cracker Barrel Shredded Habanero Heat Cheese

1
Combine tomatoes, avocados, onions and 2 Tbsp.
2
cilantro.
3
Mix flour and baking powder in medium bowl.
4
Stir in bacon.
5
Whisk eggs and milk in medium bowl until blended.
6
Add flour mixture; mix well.
7
Stir in corn, cheese and remaining cilantro.
8
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/2 cup batter for each pancake; cook on medium heat until bubbles form on tops, then turn to brown other sides.
9
Serve pancakes topped with tomato mixture.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup halved cherry tomatoes, 1 avocado, chopped, 1/2 cup chopped red onions, 1/4 cup chopped fresh cilantro, divided, and more.

Yes, Corn and Bacon 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.

Corn and Bacon Pancakes

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