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.
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.
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.
As a true bacon lover does, I always save some extra crispy bacon to serve on top.
And then I cover it all with a massive downpour of warm maple syrup.
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:
- Avocado Toast- 3 Ways
- Quiche with White Wine and Shallots
- Overnight Breakfast Enchiladas
- Breakfast Popsicles
- Baked Italian Egg Pastries
- Breakfast Tacos
Bacon and Corn Griddle Cakes
Ingredients
- 8 slices bacon, cut into 1/2-inch pieces
- ⅓ cup finely chopped sweet onion
- 1 cup all purpose flour
- 2 tablespoons chopped fresh chives
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 cup frozen, canned or fresh corn
- ½ cup shredded Monterey Jack cheese
- warm maple syrup, for serving
Instructions
- 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 ¼-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.
Notes
- Nutritional information does not include added maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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?
nope- I just spread them into a circle!
Wow!! That is a FAB! recipe – They look delicious. They are my next go at home cooking.
Cant wait to try them!!
Made these this morning. Yummy! Thanks for the recipe 😀
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!
I can’t get to the kitchen fast enough,they sound like what my mom mom used to make
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.
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!
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.