Savory Bacon, Corn & Cheese Pancakes

Whether you’re hosting a Breakfast Night party or just cooking at home, these Bacon, Corn & Cheese Pancakes are the perfect dish that transform a traditional breakfast item into an exciting and filling meal.


Prep Time: 15 mins
Total time: 25 mins
Servings: 14, 4-inch pancakes


8 slices bacon, diced
2 cups Krusteaz Buttermilk Pancake Mix
1 1/3 cups water
1 1/2 cups corn
1/2 cup Monterey Jack, shredded
2 tablespoons chives, chopped
2 tablespoons (Louisiana style) hot sauce
1/3 cup red cabbage, shredded (optional garnish)


Cook diced bacon pieces in a skillet over medium heat until browned and crisp.  Remove from heat and set aside ¼ of bacon pieces for garnish.

In a medium bowl, stir together pancake mix, water, corn, cheese, chives, hot sauce, and remaining bacon pieces. 

Pour 1/4 cup batter per pancake onto lightly greased 375°F griddle (medium heat). Cook pancakes approximately 1-1/2 to 2 minutes per side, turning only once.

Serve in short stacks topped with bacon, corn, and shredded red cabbage for a fun pop of color. Drizzle with maple syrup and enjoy!