There’s something timeless about a stack of golden pancakes on a slow morning—but when you add cornmeal and crispy bacon, they turn into something truly special. These Cornmeal and Bacon Pancakes strike the perfect balance between fluffy and hearty, with crisp edges, subtle sweetness, and savory bites of bacon in every forkful.
They’re the kind of breakfast that feels right at home on a farmhouse table, served with real butter, warm syrup, and maybe a handful of toasted pecans on top. Whether you’re cooking for a weekend brunch or a cozy family breakfast, this recipe delivers big flavor with simple pantry staples.
Why You’ll Love These Cornmeal Bacon Pancakes
- Light and fluffy inside with crisp, golden edges
- Savory bacon baked right into the batter
- Cornmeal adds texture and classic Southern flavor
- Perfect for breakfast, brunch, or breakfast-for-dinner
- Easy to make with everyday ingredients
Ingredients
- 2 cups self-rising yellow cornmeal mix
- ¼ cup all-purpose flour
- ¼ cup sugar
- 4 slices bacon, cooked and crumbled
- 1⅓ cups whole buttermilk
- 2 large eggs
- 5 tablespoons canola oil, divided
- Garnish (optional): chopped toasted pecans
How to Make Cornmeal and Bacon Pancakes
1. Make the Batter
In a medium bowl, combine the cornmeal mix, flour, sugar, and cooked bacon.
In a separate small bowl, whisk together the buttermilk, eggs, and 4 tablespoons of the oil. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently, just until combined—do not overmix.
2. Heat the Skillet
Lightly brush a large nonstick skillet or griddle with the remaining 1 tablespoon oil. Heat over medium heat until hot.
3. Cook the Pancakes
Pour about ½ cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the underside is golden brown, about 2–3 minutes. Flip and cook another 2–3 minutes, until cooked through and golden.
4. Serve
Serve warm with butter, syrup, extra crumbled bacon, and toasted pecans if desired.
Tips for the Best Cornmeal Pancakes
- Don’t overmix – a few lumps in the batter are perfectly fine
- Medium heat is key to prevent burning while allowing the inside to cook
- Use real buttermilk for the best texture and flavor
- Keep cooked pancakes warm in a low oven while finishing the batch
Variations & Add-Ins
- Add a pinch of black pepper or smoked paprika for extra savory flavor
- Swap bacon for breakfast sausage or omit for a vegetarian version
- Add chopped green onions for a brunch-style twist
- Serve with honey butter or maple-pecan syrup
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet, toaster oven, or microwave until warmed through
- Freeze pancakes in a single layer, then store in freezer bags for up to 2 months
Cornmeal and Bacon Pancakes with Honey Butter
- Total Time: 25 minutes
- Yield: 10 PANCAKES 1x
Description
These cornmeal and bacon pancakes are light and fluffy with crisp golden edges and savory bacon in every bite. Finished with melted butter and warm honey, they’re the perfect cozy breakfast or weekend brunch recipe.
Ingredients
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2 cups self-rising yellow cornmeal mix
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¼ cup all-purpose flour
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¼ cup granulated sugar
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4 slices bacon, cooked and crumbled
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1⅓ cups whole buttermilk
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2 large eggs
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5 tablespoons canola oil, divided
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Butter and honey, for serving
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Chopped toasted pecans, optional garnish
Instructions
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In a medium bowl, combine the cornmeal mix, flour, sugar, and crumbled bacon.
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In a separate bowl, whisk together the buttermilk, eggs, and 4 tablespoons of the oil.
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Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Do not overmix.
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Lightly brush a large nonstick skillet or griddle with the remaining 1 tablespoon oil and heat over medium heat.
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Pour about ½ cup of batter for each pancake onto the hot skillet.
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Cook until bubbles form on the surface and the bottom is golden brown, about 2–3 minutes. Flip and cook another 2–3 minutes until cooked through.
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Serve warm with butter, honey, and toasted pecans if desired.
Notes
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Do not overmix the batter—slightly lumpy batter makes fluffier pancakes.
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Cook pancakes over medium heat to prevent burning before the centers are done.
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These pancakes are perfect served with extra bacon on the side.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Category: Breakfast
- Method: STOVETOP
- Cuisine: American, SOUTHERN
Frequently Asked Questions
Can I make these pancakes without bacon?
Yes! Simply omit the bacon for classic cornmeal pancakes.
What’s the difference between cornmeal pancakes and regular pancakes?
Cornmeal pancakes have a slightly coarser texture and richer flavor compared to traditional flour pancakes.
Can I use milk instead of buttermilk?
Buttermilk is best, but you can substitute milk mixed with 1 tablespoon vinegar or lemon juice per cup.
Final Thoughts
These Cornmeal and Bacon Pancakes are the kind of recipe you’ll come back to again and again—simple, satisfying, and full of comfort. They’re perfect for slow mornings, holiday breakfasts, or anytime you want something a little heartier than ordinary pancakes.
Save this recipe, pin it for later, and don’t forget the extra bacon on top.
