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Sweetcorn pancakes with maple-coated bacon and chili crème fraîche

Sweetcorn pancakes with maple-coated bacon and chili crème fraîche

Do you feel lemon and sugar is too simple for your pancake predilections? Do you ever just want to push the boat out on Pancake Day with a taste bonanza? Try these amazing pancakes, which combine classic flavour combinations, the smooth with the crispy, the cooling with the spicy. 

These could probably more accurately be called fritters than pancakes because of their hearty ingredients. If you’re having these with the kids, you can go easy on the sriracha when topping them just before serving, and still add a lot of zing to your own plate. 


Sweetcorn pancakes with maple-coated bacon & chilli crème fraîche

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: British
Keyword: Pancake Day
Servings: 4 people



  • 2 medium eggs
  • 75 ml semi-skimmed milk
  • 120 g self-raising flour
  • 300 g sweetcorn defrosted if frozen, or drained if tinned
  • 3 salad onions finely chopped
  • 1 red chilli finely chopped
  • ½ x 28g pack coriander chopped, plus extra to serve
  • 1 tbsp sunflower oil


  • 4 rashers smoked streaky bacon
  • 1 tbsp maple syrup
  • 4 tbsp low fat crème fraîche
  • 2-3 tsp sriracha chilli sauce to taste
  • Rocket or spinach salad to serve


  • Preheat the grill to high. Place the eggs, milk, flour, and 100g sweetcorn into a blender. Season. Whizz until combined. Pour into a bowl and stir in the salad onions, chilli, coriander and remaining corn.
  • Heat half the oil in a non-stick frying pan over a medium heat. Drop 3 tablespoons of mixture per pancake into the pan and cook in batches for 2-3 minutes, until bubbles appear on top. Flip the pancakes over and fry for another 2-3 minutes until golden and cooked through. Keep warm while you make the rest of the pancakes, using a little of the remaining oil to grease the pan if necessary.
  • For the bacon, use any remaining oil to grease a baking sheet. Coat the rashers in maple syrup and lay them on the prepared sheet. Grill for 5-7 minutes or until golden and crisp. Stir some sriracha into the crème fraîche, depending on how spicy you like it. Season.
  • Serve the fritters topped with the bacon and a spoon of the crème fraîche. Garnish with coriander leaves and serve with a rocket or spinach salad.


Recipe and image courtesy of Waitrose & Partners


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