Bacon and Corn Griddle Cakes

This post may contain affiliate links.

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:

Print Pin
Save Recipe
5 from 7 votes

Bacon and Corn Griddle Cakes

This stack of savory pancakes served with warm maple syrup is a delicious breakfast treat.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings (2 cakes per serving)
Calories 455kcal
Course Breakfast
Cuisine American
Keyword bacon and corn griddle cakes, griddle cakes


  • 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


  • 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.
  • 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.
  • 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.
  • Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.



  • Nutritional information does not include added maple syrup.


Serving: 1serving (2 cakes) | Calories: 455kcal | Carbohydrates: 35g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 702mg | Potassium: 439mg | Fiber: 1g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 4.5mg | Calcium: 214mg | Iron: 2.3mg
More Bacon Love...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Allyson Zea wrote:

    I was skeptical but tried these anyway and they were SOOOOO GOOD! Thank you for the easy recipe!

  • Sara Welch wrote:

    What a great way to start my day! These look amazing; definitely too good to pass up!

  • Stephanie wrote:

    These were amazing! I love a good salty sweet breakfast!

  • Elizabeth Bowers wrote:

    Trying these this evening. I love the movie Waltz Across Texas & in one of the scenes the old boy makes pancakes out of whatever was in the fridge, similar idea . We’ve actually made some with rice, corn & beans before.

  • Charles J Arik wrote:

    Do you drain the bacon? I did because it seemed like too much fat but the recipe doesn’t state if you should.

    • Lori Lange wrote:

      Yes. Cook the bacon… but you don’t necessarily have to use the same skillet for making the griddle cakes. No need to cook them in bacon fat. Hope you enjoyed!

  • Beverley M wrote:

    This was really good!  I didn’t want to go to the store so substituted mozzarella for the cheese I didn’t have, and reduced the cayenne to two shakes so as not to overwhelm my spice-wimp kids. I used frozen corn but thawed it first in the microwave. After cooking the first one I figured out to flatten the cakes down with the spoon for more even cooking. Will make again for sure. 

  • JanetLee wrote:

    Absolutely loved these griddle cakes.  Breakfast, Lunch or Dinner, they are a wonderful savoury treat.  A pleasant change from pancakes, and I love pancakes.  I loved mine with Maple Syrup; my Aussie partner just a little pepper.  He loved them and said to put the recipe in my Tried it a Winner!

  • Barbie wrote:

    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.

    • Lori Lange wrote:

      I haven’t tried freezing these.

  • XrayBaroness wrote:

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

  • Sheri wrote:

    These were absolutely delicious. Definitely a keeper!

  • Tori wrote:

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

    • Lori Lange wrote:

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

  • Jessie wrote:

    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!)

  • Sabrina wrote:

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

  • Shane wrote:

    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.

  • Daniela wrote:

    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?

    • Lori Lange wrote:

      No, that seems very odd.

  • Sara wrote:

    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!

    • Lori Lange wrote:

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

  • Rachel wrote:

    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

  • Jess. wrote:

    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

  • Kate wrote:

    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.

  • HMH wrote:

    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!!!