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. Be sure to watch the short video showing you how to make them, then scroll to the very 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


  • 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.

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*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 95mg32%
Sodium 702mg31%
Potassium 439mg13%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 5g6%
Protein 16g32%
Vitamin A 450IU9%
Vitamin C 4.5mg5%
Calcium 214mg21%
Iron 2.3mg13%
* 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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  • Lindsay wrote:

    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.

  • Chris wrote:

    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.

  • Kristen W. wrote:

    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?

    • Lori Lange wrote:

      nope- I just spread them into a circle!

  • Keith wrote:

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

  • Tish Glos wrote:

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

  • candace wrote:

    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!

  • nancy campbell wrote:

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

  • Vicki wrote:

    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.

  • Deer Parkmamma wrote:

    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!

  • Sue Chapman wrote:

    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.

  • Melanie Cope wrote:

    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.

  • Edith wrote:

    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.

  • Silver Jazz wrote:

    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!

  • lipsy wrote:

    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.

  • Love ‘Em wrote:

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

  • Debra wrote:

    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.

    • Lori Lange wrote:

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

  • Erica @ Addicted to Handmade wrote:

    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!

  • Angela felton wrote:

    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 😉

  • Angela felton wrote:

    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.

    • Lori Lange wrote:

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

  • The Nested Turtle wrote:

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