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.
Looks delicious! I will definitely have to try this recipe 🙂
I made these today and they were a hit although I couldn’t bring myself to dump all of that bacon grease in the batter. I used it to cook the pancakes but really–do you just pour all that grease in the batter after frying; or do you drain it first?
You don’t need to put any bacon grease in the pancakes. Just scoop the bacon/onion out with a slotted spoon, or put it on paper towels to drain if you’d like. I used center-cut bacon, so I think the bacon fat left in my pan was very minimal.
One look is al it took! I called my friend into my office and we decided that we would HAVE to find an excuse to get together to make these because they look too good to keep to ourselves. I’m going to be obsessed with the thought of these until I can make them. Thank you! You have done it again!
I’m game for any new recipes! I make breakfast burritos and such for my hubby to take with him when he leaves for work. My recent breakfast has been eggs with green pepper and onion cooked in the muffin tins. In the morning I pull out one of the egg patties I’ve cooked previously, cook up a sausage patty and place both with a slice of cheese on an “Everything” bagel thin. I saw this recipe and decided to try something a bit different for hubby’s breakfast. I just made a batch of these griddle cakes. I added a bit more milk, a squirt of maple syrup and I forgot the cheese (quite by accident). I made up a batch of plain egg patties, now I’m about to assemble everything into a new breakfast sandwich; two griddle cakes with an egg patty, sausage patty, and slice of cheese between them. Will wrap them in parchment paper, then foil and place in the fridge. In the morning I’ll pop one into the oven to heat while hubby gets ready for work. Can’t wait until his first bite! I tried a bite of the griddle cake as I have already had breakfast this morning prior to cooking up this recipe…the griddle cake is divine!
I made these this morning. I enjoyed them, they had a great flavor profile. They were a little dense. I’d like to try to get the batter closer to a tamale or cornbread though with some corn meal. I was thinking they’d stand up to a salsa instead of syrup then.
WOW! I just made these, and can I just say yum! They are amazing. I followed the recipe almost exactly I just didn’t use chives since I didn’t have any and I used buttermilk instead since I had some that I needed to use up. Will def be making again. Thanks 🙂
These were absolutely delicious. I made these for my family on Tuesday night. On Wednesday night, my mother and I made them again, except we put them in mini muffin tins. They were delicious!
I will make with greenpeas, and chicken!
I can’t wait for the weekend to try these! My grandchildren and I are also banana pancake lovers…..actually, we like to experiment…..cherry pie filling….apple pie filling….even blueberry pie filling! But our favorite is fresh banana! Although I haven’t been able to convince them that peanut butter in their pancakes is yummy! So thanks for the recipe & bacon rules!
I will make this for my breakfast tomorrow! Lokks so yummy 🙂