Corn, Leek, And Bacon Pancakes​​


  • 6 slices bacon, chopped
  • 1 leek, sliced into 1/4-in. half-moons (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
  • Finely chopped fresh chives and sour cream, for serving


  1. Preheat oven to 200°F. Heat a large cast-iron skillet over medium. Add bacon; cook until crisp, 15 to 20 minutes. Transfer to a paper-towel-lined plate, reserving 2 tablespoons drippings in skillet. Add leek; cook until softened, about 5 minutes.
  2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl. Stir in buttermilk, eggs, and syrup until just combined. Fold in bacon, leek, and corn.
  3. Wipe skillet. Melt 1 tablespoon butter over medium. Drop batter by 1/4 cupfuls into skillet.
  4. Cook until bubbles burst on surface of pancakes, 4 to 5 minutes. Flip; cook, reducing heat as needed, until set in center, 2 to 3 minutes.
    Transfer to a wire rack set in a baking sheet and keep warm in oven. Repeat with remaining batter, adding butter as needed. Serve with chives, syrup, and sour cream.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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