Bacon Pancakes

The combination of sweet and salty is just delectable and these pancakes make good use of it! Salty bacon and sweet maple syrup go together beautifully but I do suggest serving these in moderation with some fresh fruit like pear, banana or blueberries. Enjoy!

prep time
cooking time
Recipe by Christie Connelly


150g (1 cup) plain flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

250ml (1 cup) Vitasoy Calci-Plus Soy Milk*

2 tablespoons vegetable oil

1 large egg

5 rashers short cut bacon

70g (1/2 cup) corn kernels (tinned, fresh or frozen)

* Any of the Vitasoy range of soy milks, rice milks or oat milks may be substituted (except the flavoured options).


  1. Place the flour, baking powder, salt and cinnamon into a large bowl and whisk together to combine.
  2. In a small jug, add the soy milk, oil and egg and whisk to combine. Pour into the dry ingredients and mix well. Set aside.
  3. Cook the bacon in a hot frying pan until crisp, about 5 minutes. Chop into small pieces and add to the batter along with the corn and stir gently to evenly distribute.
  4. Heat a crepe or non stick pan over medium heat and brush with a little vegetable oil. Ladle in some batter and allow to cook for 2 minutes until golden on the underside. Flip and cook for 1 minute more until cooked through. Keep warm and repeat with the remaining batter to make 6 pancakes. Serve with maple syrup and fresh fruit.