posted in Breakfast & Brunch

Bacon and Corn Griddle Cakes

Here’s a very popular, delicious recipe: Bacon and Corn Griddle Cakes.  Click below to watch a short video showing you how to make them, then scroll to the bottom of this post to print out the complete recipe.

We’re a banana-pancake kind of family. Rarely does a regular-old pancake grace a plate in the RecipeGirl house. Bananas are pretty much always sliced up and cooked right on in there with the batter. It’s the way we do our pancakes around here, plain and simple.

I was feeling a little wild and crazy last weekend though, and surprised my husband with a new kind of pancake- one where bananas were nowhere to be found- these Bacon and Corn Griddle Cakes.

Bacon and Corn Griddle Cakes - a very popular recipe from

These pancakes were stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. My husband eyed me suspiciously as I was preparing this deeply unusual breakfast treat. I told him to go back to reading the paper and pour himself a cup of coffee.

Bacon and Corn Griddle Cakes - a very popular recipe from

The truth was… I wasn’t exactly how these would go over either. The batter was thick, and it produced sturdy, yet fluffy little cakes that were perfect for stacking.

Bacon and Corn Griddle Cakes - a very popular recipe from

As a true bacon lover does, I saved some extra crispy bacon to serve on top.

Bacon and Corn Griddle Cakes - a very popular recipe from

And then I covered it all with a massive downpour of warm maple syrup.

Bacon and Corn Griddle Cakes - a very popular recipe from

And then… we sampled.  Wow.  These were really different.  And by different, I mean they were really very good.  They didn’t taste quite the same as pancakes, since there was a savory element to it all.  So I thought it would be more appropriate to call them “griddle cakes.”  The cakes have a fluffy interior, and those chunks of bacon and corn and melted cheese combined with the maple syrup are a surprisingly lovely treat.

It’s the sort of recipe that I’d be delighted to see on a breakfast menu at a restaurant, since I’m always up for trying new things.  And the bacon… yep, bacon is a must.  Make extra and be generous with it, because a little bit of bacon (or a lot) always makes everything taste incredible as far as I’m concerned. #BaconLoversUnite

So what do you think… are you up for sampling some Griddle Cakes?

Yield: Eight 4-inch griddle cakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Bacon and Corn Griddle Cakes

These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.


  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/3 cup finely chopped sweet onion
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2/3 cup milk
  • 1 large egg, beaten
  • 1 tablespoon canola or vegetable oil
  • 1 cup frozen, canned or fresh corn
  • 1/2 cup shredded Monterey Jack cheese
  • warm maple syrup, for serving


  1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
  2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
  3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
  4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

172 Responses to “Bacon and Corn Griddle Cakes”

  1. postedNov 18, 2012 12:14 PM
    Chelsea Thomas

    Will you please E-Mail back and tell me what kind of milk….Is it sweet milk or butter milk.

    • postedNov 18, 2012 5:08 PM

      regular milk.. nothing special!

  2. postedDec 6, 2012 9:09 AM
    Lynnette Miller

    OMG these were sooooo yummy. thank you for sharing your recipes. 🙂

  3. postedDec 24, 2012 4:18 PM

    These were AMAZING!!!! Thanks for sharing 🙂

  4. postedJan 3, 2013 8:40 PM

    made these for dinner tonight, so good! thanks for the recipe.

  5. postedFeb 27, 2013 12:21 PM


    I am so in love with YOU right now! What an incredible way to say “I love you”…LOL. I am certainly going to try this and maybe even make them for someone special. AWESOME!

  6. postedMar 13, 2013 1:17 PM

    Those are just beautiful pictures of your pancakes

  7. postedApr 19, 2013 4:31 AM

    LOVE these! I’ve made them a few times… and I’m not even a pancake person but I love the corn, cheese & bacon combo in them. I also used pepperjack cheese & have put in a fried egg in between a layer of cakes for the hubby. Gave a shout out (link) to you on my site about this awesome recipe! Keep the great recipes coming! 🙂

  8. postedApr 20, 2013 9:44 AM
    Martha Brochu

    These would be awesome I done in muffin tins as a graphic n’ go breakfast…great recipe!

  9. postedMay 8, 2013 6:31 PM

    Looks delicious!!

    Also, try adding blueberries to your banana pancakes. It’s incredible!

  10. postedMay 9, 2013 4:15 PM
    Ronda Aldridge

    Wow, these look delicious and can’t wait to try them this weekend…my thing at my house is I would put a nice over easy egg right between the cakes….

  11. postedMay 16, 2013 9:28 AM
    Laurie Victorio

    Do you think this recipe would work in a waffle maker? You can e-mail me.

    • postedMay 16, 2013 12:08 PM

      I’ve never tried it!

  12. postedMay 16, 2013 9:55 AM

    Last weekend I made these for a group of half-marathon runners. I think it’s the most delicious thing I’ve ever cooked. Thanks!

  13. postedJun 4, 2013 8:37 AM

    We made these today for a wedding-planning brunch – what a phenomenal recipe! Bacon and corn are magical…

  14. postedJun 12, 2013 6:07 PM

    Our family has a tradition where we get together at my folks’ house for Christmas morning breakfast. We’ve tried some unique recipes, but this past Christmas I think these pancakes ‘took the cake!’ They were way better than I expected. Genius. 🙂

  15. postedJun 16, 2013 11:19 PM

    WOW! These might just be the most gorgeous pancakes/griddle cakes I’ve ever laid my eyes on. And I’m quite certain that If I had even one bite, they’d be the most delicious, too. YUM!

  16. postedJun 23, 2013 9:34 AM

    Ok I made these lovelies….. First off my milk was bad so I used low fat buttermilk and didn’t have MJ cheese so used gruyere. They were heavy but I think the buttermilk contributed to that. Will definitely make again with regular milk. They do have a wonderful flavor. They will keep you full til dinner time! At least our version. I stacked my son’s plate with 5 especially so I could get a good pic even my 3, I could only eat 1/2 of them. I used a scoop to adding them to the griddle! Yummmmmm! Will keep this in my rotation!

  17. postedJul 8, 2013 2:47 PM
    Mitzi Brammer

    Those look amazing. Can’t wait to try these griddle cakes!

  18. postedSep 22, 2013 11:12 PM
    Judy Reaves

    OMG…OMG..with the bacon and corn I can’t wait to try probably will not be for breakfast…I love to do breakfast at dinner time…OMG thanks

  19. postedOct 9, 2013 10:50 AM

    This recipe looks awesome! Can’t wait to try it. 🙂

  20. postedOct 12, 2013 4:55 PM
    deb abshire

    These sound delicioso! Each ingredient compliments the next! In fact, I believe I’ll try with a bit of yellow cornmeal. Thanks so much for the recipe AND the inspiration!

  21. postedOct 23, 2013 12:40 PM

    These are a whole meal all in one! They look amazing. I can’t wait to try these!

  22. postedNov 10, 2013 3:52 PM
    Angela felton

    Looks divine! Question/ opinion.
    I make breakfast for my church every Sunday, about 100 are served. I have been debating about this recipe for weeks… I will have a trial run beforehand but I am curious of your thoughts on how they might turn out using a mix with the add ins? Of course the recipe would be slightly compromised….. I never use a mix at home but for obvious reasons I’m sure you can see why I would use a mix 😉
    I’ll try both ways but any thoughts would be greatly appreciated!
    Thanks in advance.

    • postedNov 11, 2013 4:52 PM

      I’m not sure… but I would think it would be very tough to make this for 100 people!

  23. postedNov 14, 2013 7:35 AM
    Angela felton

    Lol, it will be tough, but I do it every week 😉 I don’t know how, but I do! You might find me completely insane to know all the things I’ve cooked! Trying it out today 😉

  24. postedJan 3, 2014 1:23 PM

    These look yummo!! Will have to give them a go sometime… tempted to make a vego option this morning as we have suitable ingredients but no bacon!

  25. postedJan 3, 2014 9:26 PM

    They look very much like I need to try. I think I’ll roast some fresh corn for them, but my question is this…will the griddle cakes freeze well? This will make more than I need for one sitting. Thank you.

    • postedJan 5, 2014 8:20 PM

      I’ve not tried to freeze them, so I’m not sure!

  26. postedJan 8, 2014 1:58 PM
    Love 'Em

    These were amazing with turkey bacon! I skipped the syrup and they were absolutely delicious! Thanks for the recipe!

  27. postedJan 12, 2014 12:41 PM

    I just made these after finding a link on Buzzfeed earlier this week. What a great recipe! Your instructions were really easy to follow and it turned out exactly like how you said it would: thick batter, 3-4 minute on each side, etc. Thanks a lot, I really enjoyed this.

  28. postedJan 23, 2014 7:54 AM
    Silver Jazz

    Made these for breakfast this morning, talk about a winner! Easy to make and full of flavor….my 21 year old son loved them! I substituted water for milk and used green onions for chives, delicious! I am always looking to try something new, I hit the jackpot, this one is a keeper! Thank You for posting this recipe!

  29. postedJan 29, 2014 2:10 PM

    The Bacon and Corn Griddle Cakes are absolutely delicious! I made them for breakfast last weekend and my husband and I both loved them. I ate mine with syrup but my husband was adamant that he wasn’t having bacon and syrup together. He ate his with sour cream which turns out is also good. I’m always looking for new pancake recipes. These pancakes/griddle cakes are most unusual and I’ll definitely plan to make them again. They would be good as well when you feel like breakfast for supper.

  30. postedFeb 23, 2014 11:24 PM
    Melanie Cope

    I grew up having corn or hamburger “fritters”. Which were, of course, pancakes with corn and/or browned hamburger in them. When I made them for my own family, they thought I was nuts. Sad day. 🙁 It’s okay, they live on in my memory……….

    Wish I’d thought of putting these ingredients together. Maybe I’ll give it another try with this idea & they’ll enjoy them now.

  31. postedFeb 24, 2014 1:57 PM
    Sue Chapman

    Many times I’m just too lazy to decide what’s for dinner — and then we have breakfast for dinner! This recipe sounds especially “right” for breakfast-for-dinner nights. I’ll be trying these probably this week.

  32. postedApr 6, 2014 5:25 AM
    Deer Parkmamma

    I made these this morning-very good! I’m always looking for something different to make for company and these are company worthy! This recipe is a keeper-thank you for sharing it!

  33. postedJun 25, 2014 6:07 PM

    I had to try these tonight for our supper, they sounded to good. How could you go wrong with these ingredients? They were excellent, although I have to admit I forgot the egg, best part was, you didn’t even miss it!!! Thanks for the recipe, it’s a keeper! Next time I’ll try the egg.

  34. postedSep 30, 2014 6:14 AM
    nancy campbell

    I can’t get to the kitchen fast enough,they sound like what my mom mom used to make

  35. postedJan 26, 2015 5:26 AM

    My Dad always puts corn in his pancakes, and that is tasty enough on it’s own…May just have to try this one too!

  36. postedApr 28, 2015 1:41 PM
    Tish Glos

    Made these this morning. Yummy! Thanks for the recipe 😀

  37. postedJul 7, 2015 8:50 AM

    Wow!!  That is a FAB! recipe – They look delicious. They are my next go at home cooking.
    Cant wait to try them!!

  38. postedJul 14, 2015 10:51 AM
    Kristen W.

    So I made these last night in a whim and they are absolutely amazing!! Mines weren’t as perfectly circular & thick like yours! I used a measuring cup but when I put them down they just spread out. Did you put them in a circular container or something? Any suggestions?

    • postedJul 21, 2015 6:28 AM

      nope- I just spread them into a circle!

  39. postedAug 15, 2015 5:45 PM

    I quadrupled the recipe b/c I was winging a meal for a big group & didn’t have enough $ to go to the store but had plenty of flour & can & stuff in the garden. I added banana pepper & garlic after the onion & a dash of cooking wine to deglaze the pan before mixing it with the batter. I didn’t have enough canned corn to quadruple, so I added some frozen succotash I found at the back of the freezer & a can of black-eyed peas. Instead of syrup, we garnished with fresh chopped jalapeno & ate them with sour cream & hot sauce. DELICIOUS. We’ll be hanging on to this recipe for regular rotation.

  40. postedJan 9, 2016 1:52 PM

    I made these this morning and they came out awesome!  My boyfriend won’t stop talking about them and already asked me to make them tomorrow.  There was no serving size listed, so for anyone curious, I halved the recipe (and omitted the onions, since my only onion was rotten) and it made 4 decent sized cakes, which paired with a piece of bacon and some scrambled eggs on the side, was a filling breakfast for two big eaters.

  41. postedMar 10, 2016 3:02 PM

    I grew up on Corn Pancakes (regular recipe with a can of Niblets corn added in) and they were the go to pancakes as my daughters grew up as well. These will definitely be something to try when I want something special! They look great!!!

  42. postedMar 30, 2016 5:35 PM

    Made these tonight and they were a really big hit. My husband and son requested them for brinner again next week. They were delicious and looked so great.

  43. postedJul 25, 2016 7:23 AM

    As I life-long pancake lover, I must say these are the best pancakes I’ve ever had. Thank you; you’re a genius. xox

  44. postedAug 21, 2016 8:14 AM

    Making these as i type right now 😀 using green onion instead of chives, and pepper jack instead of montery. my mouth is watering so much

  45. postedDec 3, 2016 7:29 PM

    These look so amazing and have so many rave reviews!!  I can’t wait to try them for dinner tomorrow. If I’m using frozen corn, do I need to thaw or cook it before mixing into the batter? Also, for those that asked about freezing- did anyone try it with good results..? Thanks!

    • postedDec 4, 2016 5:48 AM

      Thawing is probably a good idea- I’d hate for you to have cold corn pieces in your griddle cakes!

  46. postedFeb 28, 2017 4:55 PM

    I’m confused. I made these tonight following the recipe to a T, and while the flavor was delicious, the texture was definitely NOT what you described. Even after adding some additional milk, the “batter” was the consistency of biscuit dough and I couldn’t pour it onto the griddle. In fact I could probably have shaped them into discs with my hands. Has this ever happened to you?

    • postedMar 1, 2017 9:14 AM

      No, that seems very odd.

  47. postedMar 10, 2017 6:10 PM

    Was sitting around looking for something different to cook with bacon. Decided to try this recipe and all I have to say is, fantastic! Great idea my family loved it.

  48. postedMar 18, 2017 3:10 PM

    really interesting almost a pancake quiche with the savory elements! Wow,, really creative thank you for this!

  49. postedApr 6, 2017 6:21 AM

    These are delicious! I actually forgot to buy the ingredients for the recipe, but using what I had, I used three strips of bacon and substituted black beans for the corn and they STILL turned out well! Glad to add another staple to our breakfast options! (I also left out the cheese in half of them, and they were plenty tasty!)

  50. postedApr 8, 2017 12:05 PM

    Could you add some cornmeal to this recipe to give it more corn flavor?

    • postedApr 25, 2017 6:32 AM

      Perhaps! You’d have to do some investigating on how to sub cornmeal for flour.

  51. postedJun 24, 2017 10:07 AM

    These were absolutely delicious. Definitely a keeper!

  52. postedAug 3, 2017 11:15 AM

    Made mine for lunch, and topped them with GUACAMOLE! FANTASTICO!

  53. postedAug 29, 2017 4:28 AM

    Hi, I’m planning to make these for a post wedding brunch…have you ever tried to reheat or freeze these? I know people have asked but since the post goes so far back, I thought I would ask? Many thanks.

    • postedAug 30, 2017 3:48 PM

      I haven’t tried freezing these.

Leave a Comment