Bacon and Corn Griddle Cakes
These savory Bacon and Corn Griddle Cakes are a hearty breakfast spin on pancakes, packed with crispy bacon, sweet corn, cheese, and fresh chives. Their rich, savory base is perfectly balanced with a drizzle of warm maple syrup, offering a satisfying blend of salty and sweet that’s perfect for breakfast or brunch.
Servings: 2 griddle cakes
Calories: 455kcal
Ingredients
- 8 slices bacon cut into ½-inch pieces
- ⅓ cup finely chopped sweet onion
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk plus more if needed to thin batter
- 1 large egg beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen canned, or fresh corn
- ½ cup shredded Monterey Jack cheese
- Warm maple syrup for serving
Instructions
- In a medium skillet over medium heat, cook the bacon pieces until they begin to brown.
- Add the chopped onion and continue cooking until the bacon is crisp and the onion is soft.
- Scoop out a heaping tablespoon of the bacon-onion mixture and set it aside for topping.
- In a medium bowl, whisk together the flour, chives, baking powder, salt, and cayenne pepper.
- Stir in the milk, beaten egg, and oil just until moistened.
- Fold in the remaining bacon-onion mixture, corn, and shredded cheese. The batter will be thick—add a splash of milk if you'd like a thinner texture.
- Heat and lightly grease a griddle or large skillet over medium heat.
- Pour heaping ¼-cup portions of the batter onto the hot surface.
- Cook each griddle cake for 3–4 minutes per side, or until golden brown and cooked through.
- Stack the griddle cakes on plates, top with the reserved bacon-onion mixture, and drizzle with warm maple syrup before serving.
Notes
These cakes are thick and filling—add more milk if you prefer a thinner, pancake-like texture.
Nutritional information does not include syrup.