Bacon and Corn Griddle Cakes are a delicious and hearty take on traditional pancakes. These savory cakes are packed with crispy bacon, sweet corn, sharp onion, melty cheese, and a hint of spice. Topped with a drizzle of warm maple syrup, they strike the perfect balance between sweet and salty, making them ideal for breakfast, brunch, or even lunch.
Unlike typical pancakes, these griddle cakes are substantial enough to stand alone as a main dish. The bacon adds a smoky depth, while the corn gives each bite a subtle crunch and natural sweetness. Monterey Jack cheese melts beautifully into the batter, tying the whole dish together.
Whether you’re serving a weekend brunch or meal prepping for the week ahead, these pancakes offer a satisfying, savory option that’s full of flavor and easy to customize.
Why You’ll Love This Recipe
There are plenty of reasons to love these bacon and corn griddle cakes:
- They offer a savory alternative to sweet breakfast staples.
- Easy to make in one bowl with simple ingredients.
- Customizable with different cheeses or add-ins like jalapeños or herbs.
- Freezer-friendly and ideal for make-ahead meals.
- A unique crowd-pleaser for brunch gatherings.
These pancakes are thick, golden, and crispy on the outside, with a fluffy, flavorful interior. Serve them stacked high and topped with extra bacon and a drizzle of syrup for a stunning and satisfying meal.
Tools and Equipment You’ll Need
To make these griddle cakes with the best results, you’ll want to have the following kitchen tools ready:
- Griddle or Large Skillet – A flat, evenly heated surface ensures perfect browning.
- Medium and Large Mixing Bowls – For preparing the batter and mixing ingredients.
- Measuring Cups and Spoons – Accurate measurements are key for consistency.
- Spatula – A wide spatula helps flip the cakes without breaking them.
- Cutting Board and Knife – For prepping bacon, onion, and chives.
- Whisk or Spoon – To combine wet and dry ingredients efficiently.
Using a heavy-bottomed skillet or cast iron griddle helps retain heat and achieve a crispy finish on each cake.
Importance of Each Tool
The griddle or skillet is central to the recipe—it controls the browning and overall texture. A poorly heated pan will result in uneven cooking or greasy cakes.
Mixing bowls allow you to keep wet and dry ingredients separate before combining, which helps avoid overmixing—a common mistake that leads to dense pancakes.
A spatula is necessary for flipping. A thin, flexible edge is best to avoid tearing or smashing the cakes when turning them.
Every tool plays a role in helping you achieve even cooking, consistent size, and the right texture.
Ingredient List
| Ingredient | Quantity |
|---|---|
| Bacon | 8 slices, cut into ½-inch pieces |
| Sweet onion | ⅓ cup, finely chopped |
| All-purpose flour | 1 cup |
| Fresh chives | 2 tablespoons, chopped |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Cayenne pepper | ⅛ teaspoon |
| Milk | ⅔ cup (plus extra if needed) |
| Egg | 1 large, beaten |
| Canola or vegetable oil | 1 tablespoon |
| Corn (frozen, canned, or fresh) | 1 cup |
| Monterey Jack cheese | ½ cup, shredded |
| Warm maple syrup | For serving |
Step-by-Step Instructions
- Cook the bacon in a medium skillet over medium heat until it begins to brown. Add the chopped onion and continue cooking until the bacon is crisp and the onion is softened.
- Set aside a heaping tablespoon of the bacon-onion mixture for topping later.
- In a mixing bowl, whisk together the flour, chives, baking powder, salt, and cayenne pepper.
- Stir in the milk, beaten egg, and oil until the mixture is just moistened. Do not overmix.
- Fold in the bacon-onion mixture, corn, and shredded cheese. The batter will be thick; if necessary, stir in extra milk to thin.
- Heat a lightly greased griddle or large skillet over medium heat.
- Drop the batter by heaping ¼-cup portions onto the hot surface. Flatten slightly with the back of a spoon.
- Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Stack the cooked cakes on a plate. Top with the reserved bacon-onion mixture and drizzle with warm maple syrup.
Preparation Tips
- Use fresh or thawed frozen corn for the best texture. Canned corn works in a pinch but should be well-drained.
- Add extra milk gradually if the batter is too thick to spread.
- For an extra kick, sprinkle in a pinch more cayenne or a few dashes of hot sauce.
- Let the batter rest for a few minutes before cooking for fluffier cakes.
These bacon and corn griddle cakes are an easy, indulgent treat that will make any breakfast or brunch feel special.
Serving Suggestions for Bacon and Corn Griddle Cakes
Bacon and Corn Griddle Cakes are incredibly versatile and pair well with a wide range of toppings and side dishes. Whether you’re preparing a relaxed weekend brunch or looking for a satisfying weekday breakfast, there are plenty of ways to elevate your serving presentation.
Classic Toppings
These griddle cakes are rich, savory, and just a bit sweet. The combination of flavors invites creative toppings that enhance their profile:
- Drizzle with warm maple syrup for that iconic sweet-and-salty balance.
- Add a dollop of sour cream or Greek yogurt to give a tangy contrast.
- Top with a fried or poached egg, letting the yolk act as a silky sauce.
- Sprinkle with chopped chives or green onions for added freshness.
- Serve with a side of hot sauce or sriracha for extra heat.
These cakes also stack beautifully on a plate, making them visually appealing when entertaining guests.
Common Mistakes to Avoid
Even though this recipe is beginner-friendly, there are a few common missteps that can affect the texture or flavor. Understanding how to avoid these will ensure your griddle cakes turn out perfectly every time.
Overmixing the Batter
Overmixing is a common issue in many pancake-style recipes. Stir the ingredients just until they’re combined. Overworking the flour activates gluten, which can lead to dense and chewy cakes rather than light and fluffy ones.
Skipping the Preheat
If your skillet or griddle isn’t properly preheated, the cakes may cook unevenly or stick to the surface. Always allow your pan to come to temperature and lightly oil it before adding the batter.
Using Too Much or Too Little Liquid
The batter should be thick but spoonable. Too little milk and it becomes dry and clumpy. Too much, and the cakes won’t hold shape. Add liquid a tablespoon at a time if needed to thin out the batter.
Flipping Too Early
Trying to flip the cakes before the underside is properly set can cause them to break apart. Wait until bubbles form on the surface and the edges begin to firm up before turning.
Not Adjusting for Ingredient Moisture
If using canned or frozen corn, be sure to drain excess moisture. Wet corn can thin the batter or cause it to splatter during cooking.
Avoiding these mistakes will lead to golden-brown cakes with a soft, flavorful interior and a perfectly crisp outer crust.
Side Dish Recommendations
Bacon and Corn Griddle Cakes are filling, but pairing them with complementary side dishes can turn a basic breakfast into a memorable meal. Here are eight side dish ideas that work well with these savory pancakes.
1. Fresh Fruit Salad
The natural sweetness and acidity from fresh fruit balance the savory elements of the cakes. Include berries, orange slices, or diced apples with a squeeze of lime and a sprinkle of mint.
2. Soft Scrambled Eggs
Light and creamy scrambled eggs are the perfect protein-rich addition that keeps the meal satisfying without overwhelming the flavors.
3. Avocado Slices or Guacamole
Avocado offers creaminess and a healthy fat component. A few slices on the side or a scoop of guacamole adds richness and balance.
4. Roasted Potatoes
Crispy roasted baby potatoes seasoned with herbs like rosemary or thyme add texture and earthiness that pairs well with the corn and bacon flavors.
5. Mixed Green Salad
If serving the griddle cakes as part of a brunch or lunch, a light salad with a lemon vinaigrette adds freshness and a crisp counterpoint to the richness of the cakes.
6. Baked Beans
This classic breakfast addition works surprisingly well with griddle cakes. The smoky and sweet flavors complement the bacon beautifully.
7. Greek Yogurt with Honey
A small bowl of Greek yogurt, lightly drizzled with honey, can serve as a refreshing contrast. It adds creaminess and a subtle sweetness that complements the meal.
8. Buttery Grits or Polenta
Creamy grits or polenta topped with cheese or herbs are excellent pairings. The soft texture and mild flavor help balance out the cakes’ robust profile.
Recipe Tips for the Best Bacon and Corn Griddle Cakes
Making Bacon and Corn Griddle Cakes is a simple process, but a few expert tips can help elevate your results from good to great.
Let the Batter Rest
After mixing the batter, allow it to rest for 5 to 10 minutes before cooking. This gives the flour time to hydrate and the baking powder a chance to activate. Resting the batter also helps relax any gluten that may have formed during mixing, resulting in more tender griddle cakes.
Adjust Batter Thickness
The batter should be thick but still pourable. Depending on your corn or cheese, you may need to add a tablespoon or two of milk to thin it out slightly. Always adjust slowly to maintain the right consistency.
Use a Cast Iron Skillet or Griddle
For even browning and crispy edges, a cast iron skillet or griddle is ideal. Preheat it thoroughly and use a light coating of oil or butter to prevent sticking.
Don’t Overcook
Cook the cakes just until golden brown on each side, usually about 3 to 4 minutes. Overcooking can lead to a dry texture, especially if you plan to reheat them later.
Storing and Reheating Instructions
One of the benefits of this recipe is that the griddle cakes store and reheat well, making them great for meal prep or leftovers.
Refrigerator Storage
Let the griddle cakes cool completely. Stack them with a sheet of parchment or wax paper between each cake to prevent sticking, then store them in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions
To freeze, allow the cakes to cool fully, then arrange them in a single layer on a baking sheet. Freeze for 1 hour or until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 2 months.
Reheating Methods
- Skillet: Heat a nonstick skillet over medium-low heat. Add a small amount of butter or oil and cook until warmed through and crispy on the edges.
- Oven: Preheat oven to 350°F. Place cakes on a baking sheet and cover loosely with foil. Heat for 10 to 12 minutes.
- Toaster Oven: Reheat on a low setting for 8 to 10 minutes for crisp edges.
- Microwave: Not recommended, as it tends to make the texture soggy.
For best results, reheat using dry heat methods to retain the crisp exterior.
Frequently Asked Questions
Can I make these griddle cakes ahead of time?
Yes. These cakes are excellent for making ahead. You can refrigerate or freeze them and reheat as needed without compromising texture or flavor.
What kind of corn works best?
You can use frozen, canned, or fresh corn. Fresh corn offers the most flavor and best texture, but frozen corn (thawed) works well. If using canned corn, drain it thoroughly to avoid adding excess moisture to the batter.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Be sure to choose one that includes xanthan gum or another binder to help hold the batter together.
Can I use a different cheese?
Absolutely. While Monterey Jack offers a smooth melt and mild flavor, you can substitute with cheddar, pepper jack, gouda, or any cheese that melts well.
Is it possible to make these vegetarian?
Yes. Use a plant-based bacon alternative or omit the bacon entirely. You may want to add a teaspoon of smoked paprika or liquid smoke to replace the savory depth that bacon typically provides.
Do I need maple syrup?
Maple syrup adds a delicious sweet contrast, but it is optional. Other alternatives include hot honey, sour cream, salsa, or even a poached egg on top for a savory finish.
Conclusion
Bacon and Corn Griddle Cakes are a savory, satisfying way to start the day. Packed with flavor, texture, and just the right balance of salty and sweet, they’re a step up from traditional pancakes. Their versatility makes them perfect for any occasion—from a quick weekday breakfast to a full brunch spread.
With thoughtful preparation, proper cooking technique, and creative serving options, these griddle cakes can easily become a staple in your breakfast rotation. They are easy to store, simple to reheat, and endlessly customizable.
Try them once, and they’ll likely become a go-to recipe in your kitchen.
Bacon and Corn Griddle Cakes
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, cook the bacon pieces over medium heat until they begin to brown. Add the chopped onion and continue to cook until the bacon is crisp and the onion is soft. Scoop out a heaping tablespoon of this mixture and set 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 until just moistened.
- Add the bacon-onion mixture, corn, and cheese to the batter and mix until combined. The batter will be thick; for thinner griddle cakes, stir in a little extra milk.
- 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.
- Serve griddle cakes stacked, topped with the reserved bacon-onion mixture and a generous drizzle of warm maple syrup.
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