Bacon and Corn Griddle Cakes
These savory Bacon and Corn Griddle Cakes are a hearty breakfast spin on traditional pancakes. Crisp bacon, sweet corn, sautéed onions, chives, and melty Monterey Jack cheese are folded into a thick, flavorful batter. Finished with a drizzle of warm maple syrup, they strike a perfect balance between salty and sweet—ideal for breakfast or brunch.
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 until it begins 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 combined.
- Fold in the bacon-onion mixture (minus the reserved topping), corn, and cheese. The batter will be thick; add a splash of milk if a thinner consistency is desired.
- Heat and lightly grease a griddle or large skillet over medium heat.
- Pour heaping ¼-cup portions of batter onto the griddle. Cook each side for 3–4 minutes, or until golden brown.
- Stack the griddle cakes on plates, top with the reserved bacon-onion mixture, and drizzle generously with warm maple syrup.
Notes
These cakes are thick and filling; add extra milk to the batter for a thinner pancake.
Nutritional information does not include syrup.