Bacon and Corn Griddle Cakes
These savory Bacon and Corn Griddle Cakes are a hearty, flavor-packed twist on traditional pancakes. Crispy bacon, sweet corn, soft onions, melted cheese, and fresh chives come together in thick, satisfying cakes with just the right hint of spice. Serve them hot with warm maple syrup for the perfect salty-sweet brunch dish.
Servings: 2 griddle cakes
Calories: 455kcal
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.
Notes
These griddle cakes are thick and filling; thin the batter with extra milk if a lighter texture is desired.
Calorie count does not include maple syrup.