As I flipped through the pages of my favorite brunch cookbook, a peculiar twist immediately caught my eye: savory pancakes! This led me to the creation of Bacon and Corn Griddle Cakes, and trust me, they are the perfect way to start your day. These delightful cakes combine crispy, smoky bacon and sweet corn, creating a harmonious blend of flavors that’s a welcome change from ordinary flapjacks. Plus, they’re quick to whip up, making them an ideal option for those busy mornings when you crave something special without the effort. The best part? Drizzling them with warm maple syrup elevates the dish to new heights of deliciousness. Are you ready to take your breakfast game to a whole new level? Let’s dive in!

Why Are These Griddle Cakes Irresistible?

Savory Deliciousness: The combination of crispy bacon and sweet corn results in a breakfast treat that’s anything but ordinary.

Quick to Make: With simple ingredients and easy instructions, you can whip up these Bacon and Corn Griddle Cakes in no time, perfect for those busy mornings.

Versatile Options: Whether you’re in the mood for spicy with jalapeños or cheesy with pepper jack, this recipe allows for tasty customizations tailored to your palate.

Crowd-Pleaser: Serve these cakes at your next brunch gathering, and watch them disappear—everyone loves the delightful contrast of savory and sweet!

Pair them with a side of fresh fruit or scrambled eggs for a complete breakfast, or try alongside our Honey BBQ Bacon Chicken Kabobs for a balanced meal.

Bacon and Corn Griddle Cakes Ingredients

For the Batter

Bacon – Provides savory flavor and richness; consider turkey bacon for a lighter option.
Sweet Onion – Adds sweetness and depth to the flavor; shallots can be used as a substitute.
All-Purpose Flour – Gives structure to the cakes; use gluten-free flour for a gluten-free version.
Chopped Fresh Chives – Introduces freshness and mild onion flavor; green onions can work as a substitute.
Baking Powder – Acts as a leavening agent to create fluffiness; do not use baking soda instead, as they serve different purposes.
Salt – Enhances overall flavor; you can reduce or omit it for low-sodium diets.
Cayenne Pepper – Adds a hint of heat; omit for a milder taste or substitute with black pepper.
Milk – Hydrates dry ingredients and creates the right batter consistency; use plant-based milk for a dairy-free option.
Large Egg – Binds ingredients together and contributes to fluffiness; for an egg-free option, try a flaxseed meal substitute.
Canola or Vegetable Oil – Keeps the batter moist; melted butter can be used for added flavor.
Frozen, Canned, or Fresh Corn – Adds sweetness and texture; fresh corn is perfect when in season.
Monterey Jack Cheese – Provides creaminess and flavor; swap it with aged cheddar for a sharper taste.

For Serving

Warm Maple Syrup – Complements the savory flavor, providing a sweet contrast; honey can also be a tasty substitute for sweetness.

These Bacon and Corn Griddle Cakes bring together the perfect blend of flavor and comfort for your breakfast adventure!

Step‑by‑Step Instructions for Bacon and Corn Griddle Cakes

Step 1: Cook the Bacon and Onions
In a medium skillet over medium heat, cook the chopped bacon until it’s nicely browned and crispy, about 6-8 minutes. Once the bacon is nearly done, toss in the diced sweet onions and sauté them for an additional 2-3 minutes until softened and golden. The combination of sizzling bacon and fragrant onions will fill your kitchen with a delightful aroma.

Step 2: Reserve the Topping
Once the bacon and onions are perfectly cooked, transfer a tablespoon of the mixture to a small bowl for garnish later. This reserved mixture will add an appealing touch to your finished Bacon and Corn Griddle Cakes. Keep the remaining bacon and onion mixture in the skillet for the batter, letting it stay warm while you prepare the dry ingredients.

Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, chopped chives, baking powder, salt, and cayenne pepper. Make sure to mix well until everything is evenly combined, ensuring your bacon and corn griddle cakes will be fluffy and flavorful. The vibrant colors of the chives against the pale flour will invite you to continue with the recipe!

Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, beaten egg, and canola oil until fully combined. This mixture will hydrate the dry ingredients, creating a lovely batter. Pour this wet mixture into the bowl with the dry ingredients and stir gently until just moistened. Be careful not to overmix, as you want your Bacon and Corn Griddle Cakes to remain light and airy.

Step 5: Fold in the Add-ins
Gently fold in the reserved bacon and onion mixture, along with the corn and Monterey Jack cheese, into the batter. Ensure everything is evenly distributed, as each bit of bacon and corn will enhance the flavor of your griddle cakes. The batter should be thick but still pourable, so add a splash more milk if it seems too dense.

Step 6: Preheat the Skillet
Heat a large skillet or griddle over medium heat and add a small amount of oil to grease the surface. Allow it to heat until hot but not smoking, ensuring a beautiful golden-brown finish. You can test the heat by sprinkling a few drops of water; they should sizzle immediately, indicating that your cooking surface is ready for the batter.

Step 7: Cook the Griddle Cakes
Pour about ¼ cup of the batter onto the preheated skillet for each griddle cake. Cook for 3-4 minutes, or until small bubbles form on the surface, and the edges appear set. Carefully flip the griddle cakes and continue cooking for another 3-4 minutes until golden brown and cooked through. Repeat until all the batter is used, keeping the cooked cakes warm in a low oven if necessary.

Step 8: Serve with Toppings
Stack the warm Bacon and Corn Griddle Cakes on a plate and top them with the reserved bacon and onion mixture. Drizzle generously with warm maple syrup to complement the savory flavors of the cakes. Each bite promises a delightful blend of smoky, sweet, and savory, making your breakfast one to remember!

Expert Tips for Bacon and Corn Griddle Cakes

Crispy Bacon: Ensure bacon is cooked until very crispy; this prevents greasiness in the griddle cakes and enhances flavor.
Batter Consistency: The batter should be thick yet pourable; if too thick, add a little more milk for the perfect texture.
Heat Control: Monitor skillet heat closely; too high can burn the cakes before they cook through. Aim for a medium setting for best results.
Cooking Time: Always watch for bubbles forming on top, as this indicates it’s time to flip the cakes and check for doneness.
Variations Allowed: Don’t hesitate to customize these Bacon and Corn Griddle Cakes with your favorite veggies or cheese for a unique twist!

Storage Tips for Bacon and Corn Griddle Cakes

Room Temperature: Store leftover griddle cakes at room temperature for up to 2 hours after cooking. Wrap them loosely in foil to prevent drying out.

Fridge: Place cooled griddle cakes in an airtight container and refrigerate for up to 3 days. You can also layer them with parchment paper to avoid sticking together.

Freezer: Freeze the griddle cakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. This keeps your Bacon and Corn Griddle Cakes ready for quick breakfasts!

Reheating: To reheat, place the frozen or refrigerated cakes in a skillet over medium heat for about 3-4 minutes per side until heated through. Drizzle with warm maple syrup before serving for that delicious finishing touch.

Make Ahead Options

These Bacon and Corn Griddle Cakes are perfect for meal prep enthusiasts! You can cook the bacon and onion mixture up to 3 days in advance and store it in the refrigerator. Additionally, you can prepare the dry ingredients and mix them with the wet ingredients (excluding the bacon and corn) 24 hours ahead to save time. Just remember to keep the batter in an airtight container to maintain freshness. When you’re ready to serve, gently fold in the reserved bacon, corn, and cheese, then cook on the griddle. In no time, you’ll have warm, fluffy griddle cakes that taste just as delicious as when freshly made!

Bacon and Corn Griddle Cakes Variations

Feel free to make these delightful griddle cakes your own with these tasty twists and substitutions that will inspire your culinary creativity!

Turkey Bacon: Swap traditional bacon for turkey bacon to lighten up the dish while retaining that savory goodness. It’s a fantastic way to enjoy familiar flavors with less fat!
Gluten-Free: Use gluten-free flour to make these griddle cakes suitable for those with dietary restrictions. Just like magic, you can enjoy this comforting breakfast without any guilt.
Cheese Options: Experiment with different cheeses such as pepper jack for a spicy kick or feta for a tangy twist. The addition of cheese can elevate the flavor profile remarkably!
Vegetables Galore: Add bell peppers, jalapeños, or spinach to amp up the nutrition and flavor. These ingredients not only add color but also give the cakes a vibrant taste.
Sweet Potato: Incorporate mashed sweet potato into the batter for a more robust flavor and a hint of sweetness. You might just find your new favorite ingredient!
Plant-Based Milk: Replace cow’s milk with almond or oat milk for an equally creamy and delicious alternative, making these pancakes perfect for a dairy-free diet.
Savory Herb Blend: Enhance the aroma by adding garlic powder or Italian herbs for a fragrant twist that will excite your taste buds.
Fruit Toppings: Serve with fresh fruit like berries or sliced bananas instead of syrup for a refreshing contrast to the savory flavor of the cakes. You could also jazz things up with our Summer Corn Chowder as a vibrant side dish.

Each of these variations invites you to explore new flavors and textures with Bacon and Corn Griddle Cakes. The possibilities are endless, so let’s get cooking!

What to Serve with Bacon and Corn Griddle Cakes

Elevate your breakfast experience with delightful side dishes that complement the savory goodness of your griddle cakes.

Scrambled Eggs: Creamy scrambled eggs add a rich texture, balancing the fluffiness of the griddle cakes for a satisfying breakfast.
Fresh Fruit Salad: A mix of seasonal fruits, like berries and melon, brings a refreshing sweetness that contrasts beautifully with the savory flavors of bacon.
Crispy Hash Browns: The crispy texture of hash browns amplifies the crunch from the griddle cakes, creating a heartier meal that everyone will love.
Avocado Slices: Creamy avocado provides a luxurious touch, while its subtle flavor enhances the savory notes of the cakes.
Maple-Glazed Sausages: Juicy sausages drizzled with maple syrup echo the sweetness of the syrup served with the griddle cakes, making every bite a treat.
Spicy Jalapeño Cornbread: Introduce a kick with cornbread infused with jalapeños, perfectly pairing with the corn in your bacon griddle cakes for a flavorful journey.
Herbed Yogurt Sauce: A dollop of herbed yogurt sauce adds creaminess and tang, a wonderful contrast that enriches the full breakfast plate.
Café-Style Latte: Enjoy a creamy latte alongside your griddle cakes for a warm, comforting experience, enhancing the overall breakfast vibe.
Warm Apple Crisp: For a sweet finish, serve a warm apple crisp to embrace the cozy flavors of the season, creating a delightful end to your breakfast adventure.

Bacon and Corn Griddle Cakes Recipe FAQs

How do I select the right corn for this recipe?
Absolutely! For the freshest flavor, I recommend using sweet corn when it’s in season. If you can’t find fresh corn, frozen corn works wonderfully—just ensure you thaw it beforehand. Canned corn is also an option, but it’s essential to drain it well to avoid excess moisture in the batter.

How should I store leftover Bacon and Corn Griddle Cakes?
You can keep leftover griddle cakes at room temperature for up to 2 hours after cooking, loosely wrapped in foil to retain moisture. For longer storage, transfer them to an airtight container and refrigerate for up to 3 days. This way, you can enjoy them again for breakfast or a quick snack!

Can I freeze these griddle cakes?
Definitely! To freeze, lay the cooked griddle cakes out in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, place them in a freezer-safe bag or container, separating layers with parchment paper. They will be best used within 2 months. Just reheat them in a skillet or toaster for a quick, delicious breakfast!

What should I do if my batter is too thick?
No worries! If you find your batter too thick to pour easily, simply add a splash of milk, one tablespoon at a time, until you achieve your desired consistency. The batter should be thick yet pourable to ensure fluffy griddle cakes. Remember, a lighter batter leads to lighter cakes!

Are there any dietary considerations for this recipe?
Very! If you’re cooking for someone with dietary restrictions, you can easily adapt this recipe. Use gluten-free flour to make it gluten-free, opt for plant-based milk for lactose-free diets, and swap the egg for a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) for an egg-free option. Always check labels to ensure no cross-contamination with allergens.

How can I prevent the griddle cakes from turning out greasy?
Great question! To prevent greasiness, ensure your bacon is cooked until very crispy before adding it to the batter. This helps render out excess fat. Additionally, make sure not to add too much oil to the skillet while cooking the cakes; use just enough to keep them from sticking, and maintain medium heat throughout the cooking process for even results.