Bacon Corn Griddle Cakes

These Bacon and Corn Griddle Cakes are a savory twist on classic pancakes, offering a perfect balance of smoky, sweet, and cheesy flavors. Thick and golden with crispy bacon, sweet corn, and melty Monterey Jack cheese inside, they bring comfort and satisfy even the heartiest appetites. Whether for breakfast, brunch, or a cozy dinner, these griddle cakes are easy to prepare and endlessly versatile.

I first made these when trying to put leftover bacon and corn to good use. Now they are a favorite in my house, requested for weekend brunches and casual dinners alike.

Ingredients

• One cup all-purpose flour: to create a tender but sturdy base
• One teaspoon baking powder: which gives the cakes a nice fluff and lift
• Half a teaspoon salt: to enhance all the layered flavors
• A pinch of cayenne pepper: for a subtle spicy kick, adjustable to your liking
• Two tablespoons chopped fresh chives: add bright, mild onion flavor
• Two-thirds cup milk: to moisten the batter for a smooth texture, add more if needed
• One large egg: beaten to bind ingredients together and add richness
• One tablespoon canola or vegetable oil: for moisture and to keep the cakes from sticking
• Eight slices thick-cut bacon: diced for smoky, crispy bites throughout
• One-third cup finely chopped sweet onion: to sauté with bacon, lending sweetness
• One cup corn kernels: which bring natural sweetness and a juicy pop in every bite
• Half a cup shredded Monterey Jack cheese: for creamy, melty indulgence
• Warm maple syrup: for serving, balancing savory flavors with gentle sweetness

Step-by-Step Instructions

Cook the Bacon:

In a medium skillet over medium heat, cook the diced bacon slowly until it just starts to brown, rendering the fat and creating crispy bits without burning. This forms the flavor foundation for the cakes.

Add the Onion:

Stir in the finely chopped sweet onion and continue cooking until the bacon is crisp and onions are tender and slightly caramelized. Remove a heaping tablespoon of this mixture to set aside for topping your cakes later.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, salt, chives, and cayenne pepper. This dry mix ensures even distribution of seasoning and rising agents.

Add the Wet Ingredients:

In a separate bowl, combine the milk, beaten egg, and oil. Whisk until smooth, then pour into the dry ingredients. Stir gently just until all the flour is moistened; it’s okay if the batter is a bit lumpy.

Fold in Add-ins:

Gently fold the cooked bacon and onion mixture (saving a tablespoon for garnish), corn kernels, and shredded cheese into the batter. If the batter feels too thick to drop easily, add a splash of milk to loosen it.

Preheat the Griddle:

Lightly grease a nonstick griddle or large skillet and heat over medium temperature to enable even browning and thorough cooking.

Cook the Griddle Cakes:

Spoon quarter-cup portions of the batter onto the hot pan, flattening each slightly. Cook each side for three to four minutes until golden brown with crispy edges and centers cooked through.

Serve:

Stack the cakes on plates, top with the reserved bacon and onion, and drizzle generously with warm maple syrup. Serve hot for best texture and flavor.

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Storage Tips

Store leftover cakes in an airtight container in the refrigerator for up to three days. Place parchment paper between layers to prevent sticking. For longer storage, freeze them flat on a baking sheet, then transfer to a freezer bag for up to two months. Reheat gently in a toaster oven or oven to keep edges crispy or microwave covered for a faster option.

Ingredient Substitutions

Swap Monterey Jack cheese with sharp cheddar for extra tang or pepper jack for a gentle heat. Use gluten-free flour blends if needed. Replace bacon with sautéed mushrooms or bell peppers for a vegetarian variation. Use honey or sour cream instead of maple syrup for alternative serving flavors.

Serving Suggestions

These griddle cakes shine alongside fresh fruit salad, crispy hash browns, or sautéed greens for a well-rounded meal. Top with a fried or poached egg for added protein and richness. Try them mini-sized as savory appetizers with dipping sauces at gatherings.

Cultural Context

Corn griddle cakes like these have roots in traditional American comfort food with regional variations playing up local ingredients. The combination of corn and bacon is classic for its balance of sweet and smoky, and griddle cakes provide a simple yet indulgent way to enjoy these flavors in a single bite.

Pro Tips

• Use fresh seasonal corn when available for best flavor and texture
• Don’t skip resting the batter for ten minutes to help create fluffier, more tender cakes
• Reserve some bacon and onion mixture for topping to add finishing texture and appearance

Commonly Asked Questions

→ Can I prepare the batter in advance?

Yes, the batter can be made a few hours ahead. Keep it covered in the refrigerator and bring it to room temperature before cooking to ensure even cooking and texture.

→ Are these griddle cakes suitable for a vegetarian diet?

Absolutely. Simply omit the bacon and add extra vegetables like bell peppers or mushrooms. Adjust seasoning to maintain rich flavor.

→ Can I use canned corn instead of fresh?

Yes, canned corn works well. Ensure it is thoroughly drained to prevent excess moisture in the batter, which can affect texture.

→ What is the best way to reheat the griddle cakes?

Reheat in a preheated oven at 350°F for 8–10 minutes to retain crisp edges. Alternatively, an air fryer at 325°F for 4–6 minutes works well for a crispy finish.

→ How can I adjust the batter if it's too thick?

Add milk slowly, a tablespoon at a time, until the batter loosens to a thick but pourable consistency. Avoid adding too much to keep the cakes cohesive.

→ Is it necessary to use maple syrup for serving?

Maple syrup complements the flavors well but can be substituted with honey, sriracha mayo, or sour cream depending on your taste preferences.