Corn and Leek Pancakes with Crisp Bacon

American Cuisine · Breakfast

Corn and Leek Pancakes with Crisp Bacon

These savory pancakes fold corn, leeks and crisp bacon into a buttermilk batter. Maple syrup adds a sweet edge without turning them into dessert. Keep finished pancakes on a rack in a low oven while you cook the rest.
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Total
50 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Buttermilk pancakes with cornmeal, corn kernels, softened leeks and bacon, served with maple syrup and sour cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 bacon slices (chopped)
  • 1 leek (sliced into 1/4-inch half-moons, about 1 1/2 cups)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 cups whole buttermilk
  • 2 large eggs (lightly beaten)
  • 3 tbsp pure maple syrup (plus more for serving)
  • 1 cup frozen corn kernels (thawed)
  • 2-3 tbsp unsalted butter (divided, for the skillet)
  • fresh chives (finely chopped, for serving)
  • sour cream (for serving)

Keep the first batch warm

A rack over a baking sheet lets the finished pancakes wait in the low oven while the remaining batter cooks.

At the table

Serve with maple syrup, sour cream and chopped chives so everyone can finish their own plate.

The cooking plan

How to make Corn and Leek Pancakes with Crisp Bacon.

  1. Heat the oven to 200°F and set a wire rack over a baking sheet for keeping pancakes warm. Cook the bacon in a large cast-iron skillet over medium heat until crisp, about 15 to 20 minutes. Transfer to paper towels, leaving 2 tablespoons of the drippings in the skillet.

  2. Cook the leek in the reserved drippings until softened, about 5 minutes.

  3. Whisk the flour, cornmeal, baking powder, baking soda and salt in a bowl. Stir in the buttermilk, eggs and maple syrup just until combined, then fold in the bacon, leek and thawed corn.

  4. Wipe out the skillet. Melt 1 tablespoon butter over medium heat and add batter in 1/4-cup portions, leaving space between pancakes. Cook until bubbles appear and break at the surface, about 4 to 5 minutes. Turn and cook until the centers are set, about 2 to 3 minutes more, reducing the heat if necessary.

  5. Move cooked pancakes to the prepared rack and keep warm in the oven. Repeat with the remaining batter, adding butter as needed. Serve with chives, maple syrup and sour cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Corn and Leek Pancakes with Crisp Bacon

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Buttermilk pancakes with cornmeal, corn kernels, softened leeks and bacon, served with maple syrup and sour cream.
Print Recipe
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    6 bacon slices chopped
  •  
    1 leek sliced into 1/4-inch half-moons, about 1 1/2 cups
  • 1 ½ cups all-purpose flour
  •  
    ½ cup fine yellow cornmeal
  •  
    1 ½ tsp baking powder
  •  
    1 ½ tsp baking soda
  • 1 ½ tsp kosher salt
  •  
    2 cups whole buttermilk
  •  
    2 large eggs lightly beaten
  •  
    3 tbsp pure maple syrup plus more for serving
  •  
    1 cup frozen corn kernels thawed
  • 2-3 tbsp unsalted butter divided, for the skillet
  •  
    fresh chives finely chopped, for serving
  • sour cream for serving

Equipment

Cast Iron Skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 200°F and set a wire rack over a baking sheet for keeping pancakes warm. Cook the bacon in a large cast-iron skillet over medium heat until crisp, about 15 to 20 minutes. Transfer to paper towels, leaving 2 tablespoons of the drippings in the skillet.
  2. Cook the leek in the reserved drippings until softened, about 5 minutes.
  3. Whisk the flour, cornmeal, baking powder, baking soda and salt in a bowl. Stir in the buttermilk, eggs and maple syrup just until combined, then fold in the bacon, leek and thawed corn.
  4. Wipe out the skillet. Melt 1 tablespoon butter over medium heat and add batter in 1/4-cup portions, leaving space between pancakes. Cook until bubbles appear and break at the surface, about 4 to 5 minutes. Turn and cook until the centers are set, about 2 to 3 minutes more, reducing the heat if necessary.
  5. Move cooked pancakes to the prepared rack and keep warm in the oven. Repeat with the remaining batter, adding butter as needed. Serve with chives, maple syrup and sour cream.

Notes

Do not crowd the skillet; the total time may be longer if your pan holds only a few pancakes at a time.
Check that the centers are cooked through before transferring pancakes to the warm oven.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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