GF Sweet Corn Pancakes with Maple Bacon Butter

Crave-Worthy Comfort from Your Skillet

There’s something magical about the moment a cornmeal pancake hits a hot skillet—the soft sizzle, the golden edges, the faint aroma of toasted grain. These Sweet Corn Pancakes with Maple Bacon Butter aren’t your average stack. They’re sweet, savory, just the right amount of crumbly, and yes—completely gluten-free thanks to Petley Grain All-Purpose Flour.

Perfect for a slow Sunday brunch or a late-night breakfast-for-dinner moment, this recipe celebrates the natural sweetness of corn and the indulgent bliss of bacon-infused butter. Pair it with a drizzle of maple syrup and you’ll wonder why you ever settled for plain pancakes.

The Petley Grain Difference

At the heart of this recipe is a blend of stone-milled cornmeal and our Petley Grain Gluten-Free All-Purpose Flour. Unlike gritty or dry alternatives, Petley Grain flour creates a tender, cohesive texture—allowing the cornmeal to shine without falling apart. The result? A golden, crisp-edged pancake that holds together beautifully and satisfies like the real thing.

You’ll Need:

• ¾ cup cornmeal
• ¼ cup Petley Grain All-Purpose Flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• ¾ cup buttermilk (or ¾ cup milk + 1 tsp vinegar)
• ½ cup corn kernels (fresh, frozen, or canned and drained)

Maple Bacon Butter

• 2 tbsp butter (softened)
• 1 tbsp maple syrup
• 1 tbsp finely crumbled crisp bacon

To Make:

1. Mix dry ingredients in a medium bowl: cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg and buttermilk until smooth.
3. Combine wet and dry ingredients, stirring until just mixed. Fold in corn kernels.
4. Lightly grease a skillet and cook pancakes on medium heat, about 2–3 minutes per side.
5. While they cook, make the maple bacon butter by mashing softened butter with maple syrup and bacon bits.
6. Serve warm with a generous swipe of bacon butter and a drizzle of maple syrup.

Shortcut Tips:

• Use canned corn for a fast prep option—just rinse and drain well.
• Make the maple bacon butter ahead and refrigerate it—it’s amazing on biscuits too.
• For a vegetarian twist, try smoked paprika and maple in the butter instead of bacon.

These golden corn cakes are comfort food with a little swagger—easy enough for any morning, fancy enough for guests. Thanks to Petley Grain, gluten-free never tasted so good.

Bake Now. Brag Later.

—The Petley Grain Team