Made  times
Chef John 23785

"Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully. We are talking about bacon, cheese, and onions after all, so it wasn't that big of a shock. The way the chipotle-spiced maple syrup brought everything together was a risk well rewarded."
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45 m servings 502 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 73.3g
  • 24%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.
  2. Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.
  3. Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
  4. Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.


  1. 42 Ratings

Most helpful positive review

I tried just half recipe so I would know what they were like before making these for Father's Day tomorrow. It is the first for my son. I know he will love these as I did when I tried them out. ...

Most helpful critical review

Not bad but added cumin and fresh corn kernels to the batter. Served with shredded taco chicken and cojita cheese. Will make again with the added changes.

I tried just half recipe so I would know what they were like before making these for Father's Day tomorrow. It is the first for my son. I know he will love these as I did when I tried them out. ...

excellent way to dress up pancakes.

I just did not have green onions on hand, so I use sweet onions ... Uhm yummy!

Everyone loved them including my 10 year old son! Didn't change a thing with the recipe. The chili syrup was really good but we did alternate toppings of butter with blackberry jam& even salsa. ...

Although I liked the concept, it didn't work as pancakes for me. So I made savory muffins from the remaining batter instead. They turned out great. Baked them at 350 for 22 minutes. Mine could h...

Great flavor combo!!!

Wonderful! I cooked them exactly as Chef John suggested and my family loved them! I cook brunch only a few times a year and when I do I serve up decadence and these suit. Three cheers for a gift...

Wow! These were different but very tasty. My husband and son loved them. Thanks Chef John for always coming up with great and fun recipes to try.

GREAT. We all enjoyed these—even two little kids (who had plain maple syrup on top of theirs, not spiked). The skillet in which I cooked the bacon got pretty dark, so rather than using it to coo...

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