Gluten Free Cornmeal Bacon Pancakes Recipe
This Sunday is Father’s Day and what better way is there to show your father or the father of your children just how special he is than to make him breakfast? This gluten free cornmeal bacon pancakes recipe is a manly way to start Dad’s special day – I mean let’s face it, what guy doesn’t love bacon?
Bacon inside golden cornmeal pancakes, topped with more bacon and, just because there can never be too much bacon, bacon grease in the batter!
For all you Dads out there, thanks for doing the most important thing you can do in life; helping to shape the future by loving and raising your children.
Recipe Note: To make this recipe dairy free, combine 2½ cups dairy free milk of your choice with 2½ tablespoons apple cider vinegar or fresh lemon juice and allow to sit for 5 minutes. Use in place of the buttermilk. Cook the pancakes in either dairy free butter, vegetable oil, or bacon grease.
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 10 slices nitrate free bacon
- 1½ cups good quality all-purpose gluten free flour
- 1½ cups gluten free cornmeal preferably non-GMO
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 2 large eggs
- 3 tablespoons maple syrup plus more for serving
- 1 tablespoon pure vanilla extract
- 2-2.5 cups buttermilk
Preheat the oven to 200 degrees.
Cut the bacon in small pieces. Place in a large skillet and cook over medium heat, stirring occasionally, until very crispy, 12 – 15 minutes. Remove the bacon with a slotted spoon and drain the bacon on paper towels. Reserve 4 tablespoons of bacon grease, more if you want to cook the pancakes in bacon grease instead of butter.
In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
In a separate bowl, whisk together the eggs, 3 tablespoons maple syrup, vanilla, and 2 cups buttermilk. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the 4 tablespoons of reserved bacon grease. If the batter is too thick, add a little more buttermilk. Stir in half of the cooked bacon.
Heat a skillet over medium-low heat until hot. Melt about 1 tablespoon of butter on the skillet and ladle ¼ cup of batter per pancake. Cook until the edges of the pancake start to look dry and the bottom is golden brown, about 3 minutes. Flip and cook another 2 – 3 minutes or until golden brown. Put on a heatproof plate and keep warm in the oven while cooking the rest of the pancakes.
Serve the pancakes with maple syrup and the rest of the bacon on top.
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