Breakfast
Brown Butter Corn Pancakes with Crispy Bacon & Blueberry Compote
Tender corn pancakes made with polenta and buttermilk hit the griddle until their edges turn golden and crispy. Thick-cut bacon crisps alongside while fresh blueberries simmer with a touch of lemon into a jammy, warm compote that pools across each stack.
738calper serving
18gprotein
82gcarbs
39gfat
12min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Slow Cooker Butter Chicken Recipe 495 min
- Butter Paneer Recipe 40 min
- Pancakes Recipe 20 min
- Bacon Wrapped Chicken Recipe 30 min
- Buttermilk Pancakes Recipe 25 min
- Banana Pancakes Recipe 25 min
- Chicken Sandwich Recipe 35 min
- Corn Chowder Recipe 55 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Brown Butter Corn Pancakes with Blueberry Compote
Breakfast · 746 cal
Cornmeal Pancakes with Blueberry Compote & Maple Butter
Breakfast · 582 cal
Cornmeal Waffles with Crispy Bacon & Bourbon Maple Syrup
Breakfast · 1198 cal
Corn & Blueberry Skillet Cake with Crispy Sage Brown Butter
Breakfast · 636 cal
Cornmeal Pancakes with Crispy Bacon & Passion Fruit Syrup
Breakfast · 1002 cal
Olive Oil Cake with Grilled Peaches & Whipped Honey Cream
Dessert · 1056 cal
