Honey Cornmeal Pancakes with Bacon & Honey Butter Drizzle

by Sabrina Snyder

Published on Last updated

23 Comments

5 from 5 votes
10 pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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Honey Cornmeal Pancakes with Bacon and Honey Butter Drizzle

After five days of cereal or bananas for breakfast, eating these Honey Cornmeal Pancakes with Bacon and Honey Butter drizzle are enticing enough to wake up before the kids just to make them. With just a small amount of honey and some salty crispy bacon bits, this plate of food is the perfect beginning to a relaxing, lazy weekend.

In our household pancakes have become a weekend tradition. Flavors are chosen based on what is in the house, so with last night’s dinner still fresh in our minds [Crispy Colby Cornmeal Cakes], these pancakes seemed like an easy choice.

Cornmeal pancake top

A sweet and savory pancake topped with crispy bacon. They taste like the softest, fluffiest cornbread you've ever had.

Let’s begin by dicing the bacon and cooking it until crisp…

Bacon Cooking

Whisk the dry ingredients together

Dry Ingredients

Then mix the wet ingredients

Wet Ingredients

Cook them with ¼ cup scoops, it will make 10 pancakes

cornmeal panakesTo make the honey butter, simply melt the butter in a saucepan, add the honey and stir until combined.

Then enjoy with a nice tall glass of milk, or in my case a couple of cups of coffee.

Honey Cornmeal Pancakes

 

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Dinner, then Dessert

Honey Cornmeal Pancakes with Bacon

Slightly sweet cornmeal pancakes topped with crispy salty bacon and Honey Butter drizzle
Yield 10 pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
A sweet and savory pancake topped with crispy bacon. They taste like the softest, fluffiest cornbread you've ever had.
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Ingredients
 

  • 3/4 cup flour
  • 3/4 cups cornmeal
  • 3/4 teaspoon baking soda
  • 1 egg , beaten
  • 1 1/4 cups low fat buttermilk
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 3 thick cut slices of bacon , cooked, drained and diced
  • Maple syrup or honey butter , to drizzle on top (melt 2 tablespoons butter and mix into ½ cup honey)

Instructions

  • Mix flour, baking soda, and cornmeal.
  • Mix egg, buttermilk, vanilla and honey.
  • Mix the wet ingredients into dry ingredients until just combined.
  • Using ¼ cup scoop, makes 10 pancakes.
  • Top with bacon.
  • To make honey butter sauce, put butter in a saucepan and melt gently. Once melted put honey in saucepan and warm gently, stirring until combined.

Nutrition

Calories: 158kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 192mg | Potassium: 121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This is the best thing I’ve seen all day, week, month… maybe year! YUM! I’m trying this over the weekend.

    Reply

  3. This has every thing that I like about breakfast all rolled into one! Pancakes, bacon and syrup all make for a wonderful breakfast!

    Reply

  7. So beautiful! Love the combination of flavors in this pancake. Definitely need to try this!

    Reply

  8. What a good idea to drizzle and top with bacon. That’d make those an instant hit for my husband and teen!

    Reply

  9. I think I am in love. Wow, does that look good. I have never thought of adding bacon like that to pancakes but it sure makes sense that it would add flavor and make these pancakes special.

    Reply

  10. Bacon, Pancakes, breakfast food… all of my favorite things. Will be printing this off to make it. Sounds amazing.

    Reply

  12. Oh gooddness me! These look amazing. Mine never turn out like this! Bet my kids would love these they are huge pancake fans!

    Reply

  13. This looks amazing. I’ve never topped my pancakes with bacon and I’m asking myself why?

    Reply