Jalapeno-Cornmeal Pancakes Recipe

Name: Jalapeno-Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the toppings; 8 slices thick-cut bacon; 1 (12 ounce) jar orange marmalade; 1/3 - 1/2 cup orange juice; 2 scallions, chopped; 1 jalapeno pepper, seeded and chopped; For the pancakes; 1/2 cup blue cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 1 large egg; 1 cup milk; 2 tablespoons canola oil, plus some more for the griddle; 2 tablespoons finely diced seeded jalapeno peppers; 2 tablespoons grated parmesan cheese; 2 scallions, chopped

Servings: persons

For the toppings
8 slices thick-cut bacon
1 (12 ounce) jar orange marmalade
1/3 - 1/2 cup orange juice
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
For the pancakes
1/2 cup blue cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup milk
2 tablespoons canola oil, plus some more for the griddle
2 tablespoons finely diced seeded jalapeno peppers
2 tablespoons grated parmesan cheese
2 scallions, chopped

1
Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in as small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
2
Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
3
Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
4
Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.

634

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: For the toppings, 8 slices thick-cut bacon, 1 (12 ounce) jar orange marmalade, 1/3 - 1/2 cup orange juice, and more.

Yes, Jalapeno-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!

Jalapeno-Cornmeal Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions