Jalapeno-Cornmeal Pancakes (with bacon)

Jalapeno-Cornmeal Pancakes (with bacon)

I have a bit of an obsession with cooking magazines. As in, I get way too many and never have time to thoroughly go through all of them. So, I collect them to read through “another time.” Two years ago, I bought a huge binder with the intention of going through all my magazines, cutting out the recipes I wanted, and getting rid of the rest. Never happened. This is what my magazine shelf currently looks like… and it’s not even the half of it:


I know, so organized, right? That shelf goes back quite deep. So, my goal is to actually get through this mess before I move in September. In the meantime, I am fully recognizing where I get my magazine addiction from: my mom. Last weekend, when I was home, she gave me a huge stack of cooking magazines I don’t currently get. I made it a point to go right through them, cutting out whatever I liked. And in a Food Network magazine, I cam across this reader submitted recipe: Jalapeno-Cornmeal Pancakes. With bacon on top. Yes and now. I made them the other night and am totally in love.

Jalapeno-Cornmeal Pancakes (serves 4, or 2 reallyyy hungry people. Ahem)

For the toppings:

  • 8 strips thick-cut bacon
  • 1 12 oz. jar marmalade
  • 1/3 to 1/2 C orange juice
  • 2 scallions, chopped
  • 1 jalapeno pepper, seeded and chopped

For the pancakes:

  • 1/2 C blue cornmeal
  • 1/2 C all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 2 T sugar
  • 1 large egg
  • 1 C milk
  • 1 T canola oil, plus more for griddle
  • 2 T jalapeno pepper, finely diced and seeded
  • 2 T parmesan cheese, grated
  • 2 scallions, chopped


The recipe was simple and just slightly more complicated than making a plain old pancake. Of course, you make your own syrup too. And while you definitely should (yum!), you certainly don’t have to if you’re in a rush.

Fry the bacon in a nonstick skillet until crisp. Somehow I failed to take photos of the bacon frying, but you’ve seen more than enough bacon frying here on this blog 🙂

While the bacon is frying, make the syrup. Heat the marmalade, 1/3 C orange juice, scallions, and jalapeno in a small saucepan over low heat. You can add more orange juice if the syrup gets too thick. Mine didn’t at all. But I was using orange marmalade from Whole Foods that was super fresh and home-made like (with real orange pieces in it).


Keep the syrup warm while you get started on the rest of the pancakes.

Whisk the cornmeal, flour, baking powder, salt, and sugar in a large bowl. I was a bit worried about finding blue cornmeal, but it was easy to find at Whole Foods (I’m sure bigger regular grocery stores have it too).


Stir in the egg, milk, and canola oil until just combined. The recipe notes that the batter will be thin. It will be. Fold in diced jalapeno, parmesan, and scallions.


Now, heat a griddle or large skillet and lightly oil it. Ladle 2 to 3 teaspoons batter onto the griddle for each pancake.

I was kind of worried because the batter was SO thin. How the heck was this going to make a pancake??


See how “drippy” it looks?

Cook them until the tops are bubbly and then flip them and cook until golden brown.


But it did! The pancakes formed nicely and they were so nice and light and fluffy.


Continue with all the batter.


Now, serve pancakes in stacks. Top with strips of bacon and drizzle with orange syrup.


All I can say is WOW. These were the most heavenly, savory pancakes EVER. I made them for dinner, but think they’d also be a super fun brunch option. I do wish they thickened up a bit more, so next time I might use a bit more batter for them.


The flavors were just tremendous. They weren’t quite spicy enough for me, so next time I might leave some of the seeds in the jalapenos. But if you’re not into too much spice, these should be fine for you. I loved that they had just a little bit of cheese in them– It was barely noticeable, but added some good flavor.


I never even thought to make pancakes with blue cornmeal before, but I’m so in love with the blue hue of these pancakes, I might have to continue using blue cornmeal in my pancakes from now on.

These pancakes take breakfast for dinner to a whole new level. I absolutely love coming up with new pancake concoctions and this one might just be my favorite so far. Definitely on the “make again” list. And I love that they involve the touch of bacon on top. Because what’s a breakfast without bacon?

What’s your favorite “unique” pancake? Any kinds you’ve been dying to try?

Rock Paper Scissors Salon Giveaway Winner!

The winner of the RPS Salon haircut is Christina from Bon Appetit Beantown! Congrats and we hope you’ll share photos of your new cut!!

Everyone else, don’t forget you can still take advantage of the FREE cut with any color service if you mention We are not Martha. And the color services at RPS on Newbury Street are super reasonably priced. Call 617-236-6300 to make an appointment 🙂


16 Responses to "Jalapeno-Cornmeal Pancakes (with bacon)"

  1. Erica says:

    Yum! I love savory pancakes. I made cornmeal pancakes recently from a recipe on no meat athlete and LOVED them Its so fun to makeover a traditionally sweet food into something savory.

  2. Kelly says:

    Those look fantastic. I don’t know that I can think of a creative pancake recipe off the top of my head. I am a fan though of recipes that involve whipping the egg whites separately as they yield the most fabulously light pancakes. These look awesome though. I’m getting better at my magazine organization. I purged almost all of them before I moved, saving the recipes I wanted for my binder or in my software program.

  3. Pam says:

    This looks delicious and the bacon tops them off perfectly. I’m with you on the magazines and need a system!

  4. These dinner pancakes sound so delicious. I’ve never who have thought about spciy pancakes.

  5. Kimberly says:

    I stayed at an inn once in Stowe, VT that had a crazy pancake menu, so this post reminds me a lot of all those unique pancakes I tried there. I’m more of a fruit-in-my-pancake type of person because I’m not sure I’d like jalapenos in the morning. Fun to try different kinds though!

    Congrats Christina on the spa win!

  6. This kind of sounds like those biscuits you made a while back. Yum. For some reason I can’t wrap my head around making pancakes savory though. I just love the sweetness too much. BUt bacon on top…perfectly delish!

  7. these look incredible!! especially topped with bacon! i love anything cornmeal, but ive never used the blue kind! so creative and delicious!

  8. Shannon says:

    oh wow, brunch me up! fantastic 🙂

  9. Simply Life says:

    Wow, those pancakes are so creative- nice work!

  10. brandi says:

    I have not done savory pancakes yet, but I think I need to. Anything with bacon is right up my alley 🙂

  11. Chris says:

    Amazing. Really really good!

  12. Mary says:

    These really look seriously delicious. This is a really great idea and I’ve bookmarked the recipe to make for visiting grandchildren. I hope you are having a wonderful day.

  13. Kim K says:

    pancakes are most adored breakfast/lunch/dinner foods of all times. im totally going to try these out!!! (maybe ill make them for funfearless!)

  14. Julie Q says:

    Those look fiercer than fierce. And that purple background? It looks like an editorial for Bon Apetite! 🙂

  15. Very, very intrigued by this. VERY! Everything sounds great–savory and spicy with a bit of fruity, sweetness to cool it off. Oh yes.

  16. I’m totally the same way. I get food magazines all the time and I set them aside to read at a later time. Then, before I know it, I have piles everywhere. The pancakes sound amazing.

Leave a Reply

Your email address will not be published. Required fields are marked *