Bacon And Corn Griddle Cakes

Forget boring pancakes. Bacon and corn griddle cakes? That’s where it’s at. We’re talking crispy bacon, sweet corn, and melted cheese all stacked together on your breakfast plate. These golden, savory pancakes are perfect for lazy weekend mornings or when you want to actually impress people at brunch. The smoky bacon mixed with sweet corn is honestly a combo everyone goes crazy for.

Why You’ll Actually Love This Recipe

Look, here’s the thing. Sweet corn and salty bacon just work together. It’s that perfect balance that makes your taste buds happy. And the best part? These are genuinely easy to make. If you can handle regular pancakes, you’ve got this.

Kids love them. Adults love them. Basically, everyone shows up for these griddle cakes. Plus, you can prep the batter ahead of time and cook them whenever you’re ready. That’s the kind of breakfast flexibility we need on a Sunday morning.

The Setup

Here’s what you’re working with:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: About 12 griddle cakes (feeds 4 people comfortably—or double it if you’re hungry)
• Difficulty: Easy. Seriously, if you’ve made pancakes before, you’re golden.

Tools you’ll need: Large mixing bowl, whisk or fork, skillet or griddle, spatula, measuring cups and spoons, and a knife and cutting board.

The Ingredients

These griddle cakes use stuff you probably already have hanging around your kitchen. The bacon brings that smoky flavor. The corn adds sweetness. Simple, right?

• Bacon: 6 strips, cooked until crispy and chopped into small bits
• Sweet Onion: 1/2 cup, diced small (keeps things mild and sweet)
• All-Purpose Flour: 1 and 1/2 cups (gives structure)
• Fresh Chives: 2 tablespoons, chopped (light onion flavor without being too much)
• Baking Powder: 2 teaspoons (makes these fluffy, not dense)
• Salt: 1/2 teaspoon (brings all the flavors together)
• Cayenne Pepper: 1/4 teaspoon (just a little kick of heat)
• Milk: 1 cup (makes the batter smooth and pourable)
• Egg: 1 large egg (holds everything together)
• Canola or Vegetable Oil: 2 tablespoons plus more for cooking
• Corn: 1 cup, fresh or frozen (thawed and drained)
• Monterey Jack Cheese: 3/4 cup, shredded (the melty good stuff)
• Maple Syrup: For drizzling on top

Ways to Switch It Up

Want to make these your own? Here’s what you can do:

Add Peppers — Throw in some diced bell peppers for color and a little crunch.

Different Cheese — Swap the Monterey Jack for cheddar or pepper jack. Both are fantastic.

Crank Up the Heat — Add more cayenne pepper or some diced jalapeños if you like things spicier.

Go Lighter — Use turkey bacon instead of regular bacon.

Fresh Herbs — Toss in some parsley or cilantro for a different vibe.

How to Make Them (Step by Step)

1. Cook Your Bacon

Get a skillet going and cook those bacon strips until they’re crispy. Once they’re done, lay them on paper towels to cool down. Then chop them into small pieces. That’s your smoky base right there.

2. Mix the Dry Stuff

Grab a large bowl and whisk together the flour, baking powder, salt, and cayenne pepper. This step matters—it makes sure everything spreads evenly throughout your batter so every bite has that balanced flavor.

3. Mix the Wet Stuff

In a separate bowl, whisk together the egg, milk, and 2 tablespoons of oil until it’s smooth. Keep it simple.

4. Bring It Together

Here’s where the magic happens. Pour your wet ingredients into your dry ingredients. Stir gently until just combined. And I mean just. The batter should have a few lumps in it—that’s actually what you want. Now fold in the bacon, onion, chives, corn, and cheese. Don’t go crazy mixing. Overmixing makes tough griddle cakes, and we don’t want that.

5. Get Your Griddle Hot

Put a skillet or griddle on medium heat. Add a little bit of oil and let it heat up until it’s ready to go.

6. Cook These Babies

Pour about 1/4 cup of batter onto the hot griddle for each cake. Let them cook for 2-3 minutes. You’ll see bubbles forming on top and the edges will start to look set. That’s your sign to flip. Cook the other side for another 2-3 minutes until it’s golden brown.

7. Keep Them Warm

As you finish cooking each batch, slide them onto a plate and cover with foil. This keeps them warm while you’re finishing up the rest.

Serving Your Griddle Cakes

These taste best when they’re still warm. Here’s how to dress them up:

With Maple Syrup — This is the classic move. Drizzle warm syrup on top for that sweet and salty combination.

With Sour Cream — A dollop of sour cream on top adds a creamy, tangy touch.

With Hot Sauce — If you want extra heat, drizzle your favorite hot sauce right over them.

With Scrambled Eggs — Serve them alongside some eggs for a full breakfast situation.

With Fresh Fruit — Add berries or sliced fruit on the side to balance things out.

Stack them high, maybe add some extra chives on top, and finish with a little pat of butter. That’s breakfast done right.

How to Store Leftovers

In the Fridge — Leftover griddle cakes go in an airtight container and last about 3 days. Microwave for 30 seconds to reheat, or pop them back in a skillet if you want them crispy again.

In the Freezer — Layer cooked griddle cakes between parchment paper and stick them in a freezer bag. They’ll keep for up to 2 months. Reheat in the toaster or oven whenever you need them.

Raw Batter — Store uncooked batter in the fridge for up to 24 hours. Just stir it gently before you cook.

Tips to Make These Perfect

Don’t Overmix the Batter — A few lumps are fine. Overmixing is the enemy of fluffy griddle cakes. Seriously, resist the urge.

Use Medium Heat — This is important. Too hot and the outside burns before the inside cooks. Too low and you won’t get that golden brown color.

Do a Test Run — Drop a small amount of batter on the griddle first to make sure the temperature is right.

Drain That Corn — If you’re using frozen corn, make sure it’s completely thawed and all the water is gone. Extra moisture = wet batter, and that’s not what we want.

Keep Your Bacon Crispy — Cook it until it’s really crispy so it stays crunchy inside the cakes instead of getting chewy.

Measure Flour Right — Spoon it into your measuring cup and level it off. Don’t pack it down. That actually makes a difference.

What’s in One Serving

Nutrient	Per Serving (3 griddle cakes)
Calories	385
Total Fat	18g
Saturated Fat	7g
Cholesterol	75mg
Sodium	520mg
Total Carbohydrates	42g
Dietary Fiber	2g
Sugars	6g
Protein	14g

Heads up: These numbers are approximate and can change depending on the exact ingredients you use.

Questions People Ask

Can I use frozen corn? Absolutely. Just thaw it completely and drain all the water before adding it to the batter. Trust me, this step matters.

Can I make these the day before? Yeah, you can cook them ahead and reheat in the microwave or oven. They also freeze beautifully for up to 2 months.

Why did mine come out flat? Check your baking powder. Old baking powder loses its oomph, so if it’s been sitting in your cabinet for ages, that’s probably your culprit.

Do I have to use the cayenne pepper? Nope. Skip it if you want zero spice. These will still taste amazing without it.

What cheese can I use instead? Cheddar works great. Pepper jack is fantastic too. Honestly, any melting cheese will do the job.

The Bottom Line

These griddle cakes are a breakfast game-changer, in the best way possible. The crispy bacon, sweet corn, and melted cheese come together to make something that actually tastes special. Make them on a random Tuesday morning or pull them out for a weekend brunch. Either way, people are going to be asking for seconds. Stack them high, pour on the maple syrup, and watch them disappear from the plate.