Enjoy a stack of savory jalapeño bacon corn cakes. A little spicy and a little sweet, they’re especially good with butter and maple syrup!

Stack of several corn cakes being covered with a drizzle of syrup.

Hey guys! I invited one of my good blogging friends to the pancake party and she’s going to share one of her great recipes with you!

I’m Lauren from Lauren’s Latest here to share with you some rather amazing pancakes.

I like to switch things up and throw all sorts of fun stuff into my hot cakes. Today, I’m sharing with you a new family favorite: Jalapeño Bacon Corn Cakes. Spicy, sweet, and so amazing with butter and maple syrup on the top. Totally got the salty sweet thing going for them! –> LOVE that!
Give these a whirl next time you’re needing a change! You won’t be disappointed :) Have a great day, friends!

Looking for more pancakes?

I have loads of pancake recipes for you to try! Here’s just a few:


A stack of corn cakes with syrup drizzling on the top.

Jalapeno Bacon Corn Cakes

Yield: 14 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These jalapeño bacon corn cakes are a little bit spicy, a little sweet, and very delicious.


  • 1 cup plain soy milk (regular milk is fine too)
  • 1 egg
  • 1 tablespoon canola oil or melted butter
  • 1 tablespoon sugar
  • 1 cup self-rising flour
  • 3 tablespoons cornmeal
  • 1/4 teaspoon baking soda
  • 1 tablespoon finely diced jalapeño {add more or less depending on personal preference}
  • 2 tablespoons diced red onion
  • 3 slices cooked and chopped bacon
  • 1/8 teaspoon ground black pepper
  • butter for frying


  1. Preheat a large non-stick skillet over medium to medium-low heat.
  2. In a large bowl, whisk milk, egg and oil together. Stir in dry ingredients until just incorporated. Fold in remaining ingredients.
  3. Melt 1/2 tablespoon of butter into pan and pour 2-3 tablespoons in per pancake onto hot griddle. Cook 1-2 minutes per side until bottom is golden and bubbles start forming on the top. Flip and finish cooking on the other side. Remove from griddle and add more butter to pan to continue frying corn cakes. Repeat this process until no batter remains.
  4. Serve corn cakes warm with butter and maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 3 pancakes
Amount Per Serving: Calories: 285Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 595mgCarbohydrates: 34gFiber: 2gSugar: 5gProtein: 8g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


You can find Lauren on Facebook, Twitter, and Pinterest.