Crispy bacon, sweet corn, and melty Monterey Jack cheese all come together in these savory griddle cakes. Perfect for breakfast or brunch, these griddle cakes are even better topped with a drizzle of warm maple syrup!
I love starting a weekend morning with something hearty, savory, and a little sweet—this recipe hits all those notes. These griddle cakes bring the flavors of smoky bacon, fresh corn, and creamy cheese into one delicious stack. The first time I made them, they were an instant hit with my family, and now they’ve become our favorite brunch staple.
Why You’ll Love These Bacon and Corn Griddle Cakes
- Savory and Sweet Combo: The mix of crispy bacon and sweet corn pairs beautifully with warm maple syrup.
- Easy to Make: Simple ingredients come together in no time for a satisfying and quick breakfast.
- Crowd-Pleaser: Perfect for brunch with friends or family, these griddle cakes will keep everyone coming back for more.
- Versatile: Add your favorite toppings like sour cream, chives, or even hot sauce to personalize each serving.
Ingredients
- 8 slices bacon, cut into ½-inch pieces (225 grams / 8 oz)
- ⅓ cup finely chopped sweet onion (45 grams / 1.5 oz)
- 1 cup all-purpose flour (120 grams / 4.2 oz)
- 2 tablespoons fresh chives, chopped (8 grams / 0.3 oz)
- 1 teaspoon baking powder (5 grams / 0.17 oz)
- ½ teaspoon salt (2.8 grams / 0.1 oz)
- ⅛ teaspoon cayenne pepper (0.2 grams / 0.007 oz)
- ⅔ cup milk (160 ml / 5.4 oz)
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil (14 grams / 0.5 oz)
- 1 cup corn kernels, frozen, canned, or fresh (170 grams / 6 oz)
- ½ cup Monterey Jack cheese, shredded (60 grams / 2 oz)
- Warm maple syrup, for serving
Directions
- Cook the Bacon: In a medium skillet, cook the bacon pieces over medium heat until they start to brown. Add the chopped onion and continue cooking until the bacon is crispy and the onion is soft. Scoop out a heaping tablespoon of the bacon and onion mixture and set it aside for topping the griddle cakes later.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, chopped chives, baking powder, salt, and cayenne pepper.
- Prepare the Batter: Stir the milk, beaten egg, and oil into the dry ingredients just until moistened. Then, gently fold in the cooked bacon mixture, corn, and shredded cheese. The batter will be thick. If you’d prefer thinner griddle cakes, add a little more milk to thin the mixture.
- Cook the Griddle Cakes: Heat and lightly grease a griddle or large skillet over medium heat. Pour a heaping ¼ cup of the batter onto the griddle for each cake. Cook until golden brown, about 3-4 minutes per side. Repeat with the remaining batter.
- Serve: Stack the griddle cakes on plates and top with the reserved bacon and onion mixture. Drizzle generously with warm maple syrup, and enjoy!
Notes
- Make it Your Own: You can switch up the cheese by using cheddar or gouda for different flavor profiles.
- Add Veggies: For extra texture and flavor, try adding diced bell peppers or jalapeños into the batter.
- Storage: Store leftover griddle cakes in an airtight container in the fridge for up to 3 days. Reheat them in the oven or on a skillet for a quick breakfast.
