Bacon and Corn Griddle Cakes are the perfect savory alternative to traditional pancakes. These hearty, flavor-rich griddle cakes combine crispy bacon, sweet corn, tender onions, creamy cheese, and a touch of heat from cayenne pepper. They offer the ideal balance of salty and sweet, especially when served with warm maple syrup.
Unlike sweet pancakes, savory griddle cakes like these are deeply satisfying. They’re ideal for brunch, breakfast-for-dinner, or even as a handheld snack. What sets them apart is their thick texture, the richness of bacon and cheese, and a slight kick that keeps you coming back for more. The combination of smoky, creamy, and sweet makes this recipe a must-try for anyone who enjoys big, bold brunch flavors.
These bacon and corn pancakes are customizable and can be modified for gluten-free or dairy-free diets. They’re also a great way to use pantry staples like canned corn or frozen kernels, making them accessible and budget-friendly.
Why You’ll Love This Recipe
- Packed with savory and sweet flavor
- Quick to prepare—done in under an hour
- Great for brunch gatherings or weekend meals
- Easily reheated or frozen for meal prep
- Made from simple ingredients that are easy to find
If you’ve never tried a savory pancake, this is a perfect introduction.
Preparation Phase & Tools to Use
Making bacon and corn griddle cakes is straightforward, but a few tools will help you get the best results.
Essential Tools and Equipment
- Mixing bowls (1 medium, 1 large)
- Whisk or fork
- Nonstick skillet or griddle
- Spatula for flipping
- Measuring cups and spoons
- Cutting board and sharp knife
Why These Tools Matter
Each tool plays an important role in the texture and consistency of your griddle cakes. The nonstick skillet or griddle ensures even browning. A whisk helps incorporate air, keeping your batter light. The spatula should be wide and flexible to flip the cakes without tearing them.
Pro Tips Before You Start
- Use room temperature milk and eggs to help the batter blend smoothly.
- Pre-cook the bacon and onions for flavor and texture.
- Don’t overmix the batter—it should be just combined.
- For thinner cakes, add a splash more milk to loosen the batter.
- Let the batter rest for 5–10 minutes before cooking for fluffier cakes.
Ingredients List
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
Wet Ingredients
- ⅔ cup milk (more if needed to thin)
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
Add-Ins and Garnish
- 8 slices bacon, cut into ½-inch pieces
- ⅓ cup finely chopped sweet onion
- 1 cup corn (frozen, canned, or fresh)
- ½ cup shredded Monterey Jack cheese
- Warm maple syrup for serving
Step-by-Step Instructions
- In a skillet over medium heat, cook the bacon until just starting to brown.
- Add the onion and cook until bacon is crisp and onions are soft. Set aside a heaping tablespoon of the mixture for topping.
- In a mixing bowl, combine flour, chives, baking powder, salt, and cayenne pepper.
- Stir in milk, beaten egg, and oil until just moistened.
- Fold in the bacon-onion mix, corn, and cheese. Add a bit more milk if the batter is too thick.
- Heat a nonstick skillet or griddle over medium and lightly grease it.
- Pour batter in ¼-cup portions onto the griddle. Flatten slightly if needed.
- Cook 3–4 minutes on each side, until golden and cooked through.
- Serve hot, topped with the reserved bacon-onion mixture and a drizzle of maple syrup.
These savory bacon and corn pancakes are thick, filling, and full of texture. Whether you’re enjoying them for brunch or packing them for lunch, they’re bound to become a staple in your recipe rotation.
Best Ways to Serve Bacon and Corn Griddle Cakes
Bacon and Corn Griddle Cakes are rich, flavorful, and versatile. While they’re perfect as a main course for brunch or breakfast, they shine even brighter when paired with the right toppings and sides. Their savory base, paired with the subtle sweetness of corn and maple syrup, allows them to work with a range of flavor profiles.
Serving Suggestions to Elevate the Dish
- Stack them high: Serve two to three cakes stacked with layers of warm maple syrup in between and a sprinkle of fresh chives on top.
- Add a poached or fried egg: The runny yolk adds richness and makes it feel like a complete brunch plate.
- Top with sour cream or Greek yogurt: A dollop of creaminess cuts through the richness of the bacon and cheese.
- Drizzle with hot sauce or chipotle crema: For those who love a kick, these toppings pair beautifully with the sweet corn and smoky bacon.
- Serve open-faced: Top the cakes with sliced avocado, tomato, or pickled onions for an added layer of freshness.
You can also turn these cakes into savory sandwiches. Add scrambled eggs and greens between two small cakes for a portable brunch option.
Common Mistakes to Avoid When Making Bacon and Corn Griddle Cakes
Though the recipe is straightforward, there are a few pitfalls that can affect the outcome. Here are the most common mistakes and how to avoid them:
Overmixing the Batter
Too much stirring activates the gluten in the flour, leading to dense, tough cakes. Mix just until the ingredients are combined. It’s okay if the batter looks a little lumpy.
Not Draining the Bacon Fat
While bacon fat adds flavor, too much grease in the batter will result in heavy, greasy cakes. Make sure to remove most of the fat, leaving just enough to enhance the flavor.
Using High Heat
Medium heat is key. Cooking the cakes on high heat will brown the outside too quickly while leaving the inside undercooked. Aim for golden brown cakes with fully cooked centers.
Skipping the Resting Time
Letting the batter rest for five to ten minutes allows the flour to hydrate and the leavening agents to activate. This short wait improves texture and ensures even cooking.
Inconsistent Sizes
Uneven cakes can cook at different rates. Use a ¼-cup measuring cup for portioning to ensure uniform size and even cooking.
Side Dish Recommendations
Pairing your bacon and corn pancakes with the right side dishes enhances the meal and adds variety to the plate. Below are eight side dishes that balance the richness of the griddle cakes and elevate the overall brunch experience.
1. Garlic Roasted Potatoes
Crispy on the outside and fluffy inside, roasted potatoes with garlic and herbs make a hearty side that complements the smoky flavor of the bacon.
2. Fresh Fruit Salad
The sweetness and acidity of fresh berries, melon, and citrus help balance the savory profile of the cakes. Add a touch of mint or lime juice for extra brightness.
3. Creamy Coleslaw
A tangy slaw provides crunch and acidity, offering a refreshing contrast to the richness of the dish. Use a vinegar-based slaw for a lighter option.
4. Avocado Slices with Lemon Zest
Avocados add creaminess without overpowering the dish. A sprinkle of salt and a touch of lemon zest bring balance and freshness.
5. Cheddar Grits
For a Southern-inspired twist, serve the cakes over creamy cheddar grits. The grits echo the corn flavor and add another layer of comfort.
6. Sautéed Spinach with Garlic
A quick sauté of spinach in olive oil and garlic brings a healthy, savory side to the plate. The slight bitterness of spinach balances the sweetness in the cakes.
7. Tomato Cucumber Salad
Fresh, acidic, and hydrating, this light salad brings color and contrast to the plate. Add red onion and a splash of balsamic vinegar for extra depth.
8. Buttermilk Biscuits
If you’re planning a larger brunch spread, flaky buttermilk biscuits offer a traditional Southern side that pairs well with bacon and maple syrup.
Bacon and Corn Griddle Cakes offer endless serving possibilities and pair wonderfully with both fresh and hearty side dishes. Whether you’re hosting a brunch or making breakfast for the family, these cakes are a dependable and flavorful centerpiece. With the right sides and a few careful steps in preparation, you’ll have a balanced, satisfying meal that’s sure to impress.
Expert Tips to Perfect Bacon and Corn Griddle Cakes
Even with simple ingredients, a few smart techniques can take your bacon and corn griddle cakes from good to exceptional. These tips focus on maximizing flavor, texture, and consistency.
Use High-Quality Bacon
The quality of bacon directly affects the outcome. Choose thick-cut, naturally smoked bacon for deeper flavor and a crispier texture.
Don’t Skip the Onion
Cooking the chopped sweet onion in the bacon fat enhances its sweetness and adds depth. It balances the salty bacon and complements the corn perfectly.
Choose the Right Corn
Fresh corn kernels cut straight off the cob offer the best texture and flavor. However, thawed frozen corn or well-drained canned corn will still work well.
Adjust Batter Consistency
The batter should be thick but pourable. If it’s too stiff, stir in a tablespoon or two of milk. A smooth, spreadable consistency helps the cakes cook evenly and rise properly.
Cook Slowly and Evenly
Keep the heat at medium and be patient. If the outside browns too quickly, reduce the heat slightly. Proper cooking time ensures the inside is fluffy and fully cooked.
Rest the Batter
Allow the mixed batter to rest for 5 to 10 minutes. This lets the flour hydrate and the leavening agents activate, giving you lighter, fluffier cakes.
Storage and Reheating Instructions
These griddle cakes store and reheat very well, making them a great choice for meal prep or quick breakfasts throughout the week.
How to Store
Refrigerator:
Place cooled griddle cakes in an airtight container with parchment paper between each layer to prevent sticking. Store for up to 4 days.
Freezer:
Wrap each cake individually in plastic wrap or layer them with parchment in a freezer-safe bag or container. Freeze for up to 2 months.
How to Reheat
Microwave:
Heat one to two cakes for 30–60 seconds. Cover with a damp paper towel to retain moisture.
Oven:
Preheat oven to 350°F. Place cakes on a baking sheet and cover loosely with foil. Heat for 8–10 minutes.
Skillet:
Reheat over medium-low heat with a touch of oil. Flip occasionally until warmed through.
Reheating in the oven or skillet helps preserve the texture, while the microwave is the quickest option.
Frequently Asked Questions
Can I make these ahead of time?
Yes. These griddle cakes can be cooked, cooled, and stored in the fridge or freezer. Reheat them when ready to serve.
Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture.
Is there a way to make these dairy-free?
Yes. Use dairy-free shredded cheese and plant-based milk. Ensure the cheese substitute melts well and has good flavor.
Can I omit the bacon?
You can. Replace bacon with sautéed mushrooms or plant-based bacon alternatives. This keeps the savory element without the meat.
What’s the best way to serve leftovers?
Reheat and top with a fried egg, avocado, or hot sauce for a quick and satisfying breakfast or lunch. They also work well cold, packed for a savory snack on the go.
Can I use buttermilk instead of regular milk?
Yes. Buttermilk adds tanginess and creates a tender crumb. Adjust the thickness of the batter with a splash of water if needed.
Do I need to use cheese?
Cheese adds creaminess and flavor, but you can leave it out or use a substitute. Cheddar, pepper jack, or a dairy-free option all work.
Conclusion: Why You’ll Keep Coming Back to This Recipe
Bacon and Corn Griddle Cakes are more than just a brunch recipe. They’re a savory twist on a classic, combining rich, comforting ingredients with the satisfying texture of a hearty pancake. With their flexibility and bold flavor, they’re suitable for any time of day, from breakfast to a light dinner.
Thanks to their easy preparation, make-ahead capability, and balanced flavor profile, these cakes are bound to become a staple in your kitchen. Whether you’re serving them on a weekend morning or freezing a batch for later, this is one recipe that always delivers.
If you’re looking for more savory breakfast ideas, make sure to explore:
Bacon and Corn Griddle Cakes
Ingredients
- 8 slices bacon cut into ½-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 plus more if needed to thin batter
- 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 over medium heat, cook the bacon pieces until they begin to brown.
- Add the chopped onion and continue cooking until the bacon is crisp and the onion is soft. Scoop out a heaping tablespoon of this mixture and set aside for topping.
- In a medium bowl, whisk together the flour, chives, baking powder, salt, and cayenne pepper.
- Stir in the milk, beaten egg, and oil until just moistened.
- Fold in the bacon-onion mixture, corn, and cheese. The batter will be thick—add a little more milk if you prefer thinner cakes.
- Heat and lightly grease a griddle or large skillet over medium heat.
- Pour heaping ¼-cup portions of the batter onto the hot surface. Cook each cake for 3–4 minutes per side, or until golden brown and cooked through.
- Serve stacked, topped with the reserved bacon-onion mixture and a generous drizzle of warm maple syrup.
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