Bacon and Corn Griddle Cakes

Here’s a very popular, delicious recipe: Bacon and Corn Griddle Cakes.  These are savory pancakes served with warm maple syrup. 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.

bite of Bacon and Corn Griddle Cakes

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.

What are Bacon and Corn Griddle Cakes?

These savory pancakes are 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.

stack of Bacon and Corn Griddle Cakes

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

stack of Bacon and Corn Griddle Cakes

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

Bacon and Corn Griddle Cakes with maple syrup

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

Bite of Bacon and Corn Griddle Cakes

I’ll never forget when we first sampled these.  Wow.  These are really different.  And by different, I mean they are really very good.  They don’t taste quite the same as pancakes, since there is 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?

If you’re looking for more unique breakfast recipes, you might like to try:

Bacon and Corn Griddle Cakes

This stack of savory pancakes served with warm maple syrup is a delicious breakfast treat.

Course Breakfast
Cuisine American
Keyword bacon and corn griddle cakes, griddle cakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings (2 cakes per serving)
Calories 455 kcal

Ingredients

  • 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

Instructions

  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.

Recipe Video

Recipe Notes

  • Nutritional information does not include added maple syrup.
Nutrition Facts
Bacon and Corn Griddle Cakes
Amount Per Serving (1 serving (2 cakes))
Calories 455 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Cholesterol 95mg 32%
Sodium 702mg 29%
Potassium 439mg 13%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 5g
Protein 16g 32%
Vitamin A 9%
Vitamin C 5.4%
Calcium 21.4%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.
More Bacon Love...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • deb abshire wrote:

    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!

  • Debbie Grant wrote:

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

  • Judy Reaves wrote:

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

  • Mitzi Brammer wrote:

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

  • karen wrote:

    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!

  • Valentina wrote:

    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!

  • Cheri wrote:

    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. 🙂

  • Angela @ The Dancer Bakes wrote:

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

  • Melissavina wrote:

    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!

  • Laurie Victorio wrote:

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

    • Lori Lange wrote:

      I’ve never tried it!

  • Ronda Aldridge wrote:

    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….

  • Karla T wrote:

    Looks delicious!!

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

  • Martha Brochu wrote:

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

  • Jill P. (@MamaGing.com) wrote:

    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! 🙂

  • Denise wrote:

    Those are just beautiful pictures of your pancakes

  • Joe wrote:

    OKAY…WOW!!!!!!!!!!!

    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!

  • holly wrote:

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

  • Crys wrote:

    These were AMAZING!!!! Thanks for sharing 🙂

  • Lynnette Miller wrote:

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

  • Chelsea Thomas wrote:

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

    • Lori Lange wrote:

      regular milk.. nothing special!