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Bacon and Red Chili Pancakes

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Bacon and Red Chili Pancakes
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  • Prep 20 min
  • Total 30 min
  • Servings 4
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We gave a salty kick to cornmeal pancakes by adding crisp, crumbled bacon and chopped roasted chili peppers to the batter.
By Stephanie Wise
Updated Jul 29, 2013


  • 4 red chili peppers
  • 1 cup Original Bisquick™ mix
  • 1/2 cup yellow cornmeal
  • 1/2 cup crisply cooked and crumbled bacon
  • 1/2 cup finely chopped white onion
  • 1 tablespoon packed light brown sugar
  • 1 cup milk
  • 1 egg
  • 4 fried eggs, if desired


  • 1
    Set oven control to broil. Place chili peppers on foil.
  • 2
    Roast peppers on all sides with tops 4 to 5 inches from heat until charred and blistered, 5 to 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap 10 minutes. Carefully peel charred skin from peppers, then cut off stems, and remove seeds. Finely chop peppers.
  • 3
    In large bowl, mix Bisquick mix, cornmeal, bacon, onion, brown sugar, milk, egg and chopped peppers. Let stand 5 minutes.
  • 4
    Heat 10-inch or larger skillet or griddle over medium heat (325°F). Brush lightly with oil. Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until set. Transfer to plate. Repeat with remaining batter.
  • 5
    Serve warm with a fried egg and salt and pepper on top.

Tips from the Betty Crocker Kitchens

  • tip 1
    For added flavor, caramelize chopped onions in a skillet before adding them to the batter.
  • tip 2
    Add 1/4 cup fresh corn kernels to batter for added texture and flavor.


Nutrition Facts are not available for this recipe
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