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.
Um, yes please! My husband is going to love this!!
YES. I have a savory obsession to rival your sweet tooth – I usually can’t eat pancakes unless there’s a salty piece of bacon or sausage to spear alongside – so these are the glorious perfect combination of all breakfast.
These sound really unusual. I’m thinking they’d be good to try for an evening meal. Maybe this Sunday! Thanks for the recipe. 🙂
pass me a plateful they look wonderful!!!! Seriously keys are in my hand it won’t take me long to find you with those waiting for me 🙂
pancake is the most common breakfast for weekends and this my friend looks like something I will try next weekend.
They look delicious! I cannot wait to try!
Dang woman you spelled Korn wrong. (lol) Thanks Lori I’ll have to try these cakes. I remember having something like this a long time ago with some friends out west be they called them Country Kern cakes. They used chopped ham/bacon, diced celery, vidalia onion, chives, green & red peppers, corn, diced tomato, self rising flour and several soft cheeses. Also threw in some hot sauce with the egg for extra heat. I believe she also used bacon grease to add some flavor. They made them about the size of a saucer plate and slapped on a fried egg on top with some cheese then soaked everything with syrup. I think she made her own syrup as well. I’ve seen this down with hash browns as well only thing missing was pepperoni.
I don’t even know where to begin with what I love about these cakes. I think they are absolutely perfect! And the pictures are amazing, Lori!
These look perfectly divine and sinful – I love all the different flavors and textures going on here!
I grew up hating bacon…I know, lots of people think that’s crazy. But the only way I would eat it would be to drench it in syrup from my pancakes 🙂 These look awesome b/c I love how much syrup is in the middle…that’s just how I like my pancakes!