Roasted Corn & Basil Bacon Pancakes

A stack of Roasted Corn and Basil Bacon Pancakes topped with butter, cherry tomatoes and chopped basil.

Savor the perfect blend of flavors with our irresistible Roasted Corn and Basil Bacon Pancakes recipe. With each bite you’ll experience the smoky crunch of bacon the natural sweetness of roasted corn and the fresh herbal notes of aromatic basil making it a delightful breakfast or brunch option for any occasion.

15 min
20 min
15-16 pancakes
2 Cups Krusteaz Buttermilk Pancake Mix
1 1/2 Cups Water
2 Tbsp Chopped Fresh Basil
1/4 Cup Finely Shredded Sharp Cheddar Cheese
1/2 Cup Roasted Corn

Preheat griddle to 375°F (medium heat). Lightly grease.


In medium bowl, whisk together Krusteaz Buttermilk Pancake Mix and water until blended. (Batter will be lumpy.) Fold in remaining ingredients. Pour slightly less than 1/4 cup batter per pancake onto prepared griddle.


Cook 1 ¼ - 1 ½ minutes per side or until golden brown, turning only once.


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