Bacon Corn Pancakes

– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup buttermilk
– 1/4 cup milk
– 2 large eggs
– 1 cup corn kernels (fresh, canned, or thawed from frozen)
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons unsalted butter, melted, plus more for cooking
– Optional toppings: maple syrup, herby sour cream, or chives for garnish

1. Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. In another bowl, mix the buttermilk, milk, and eggs until well combined.

3. Pour the wet ingredients into the dry ingredients, stirring until just mixed. Remember, a few lumps are totally okay!

4. Gently fold in the corn kernels and crumbled bacon until evenly distributed.

5. Heat a non-stick skillet or griddle over medium heat and brush with a little butter.

6. Scoop 1/4 cup portions of the batter onto the griddle. Cook until bubbles appear on the surface, then flip and cook until golden brown.

7. Serve the pancakes hot, with your choice of toppings.

– For a lighter version, swap out half of the all-purpose flour with whole wheat flour.
– No buttermilk? No problem! Just mix 3/4 tablespoon of lemon juice or vinegar into 3/4 cup of milk and let it sit for a few minutes before using.
– Add a little zing by tossing a small diced jalapeño into the batter for pancakes with a kick.
– Meal prep tip: Make these pancakes in advance and freeze them with wax paper between each pancake. Reheat in the toaster for quick weekday breakfasts!