Bacon and Corn Griddle Cakes with Maple Syrup Recipe
These Bacon Corn Griddle Cakes are a savory and satisfying breakfast or brunch treat, combining crispy bacon, sweet corn, and melted Monterey Jack cheese in fluffy, golden griddle cakes. Served warm with a drizzle of maple syrup, they offer a perfect balance of salty and sweet flavors that’s sure to please any crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 griddle cakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 8 bacon slices, chopped into small 1/2-inch chunks
- 1/3 cup sweet onion, diced finely
- 1 cup corn (frozen, canned, or fresh)
Batter
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/8 teaspoon ground cayenne
- 2 tablespoons fresh chives, minced
- 2/3 cup milk (any kind)
- 1 large egg, whisked
- 1 tablespoon vegetable or canola oil
Cheese & Toppings
- 1/2 cup Monterey Jack cheese, grated
- Warm maple syrup to drizzle on top during serving
Instructions
- Cook the bacon and onion: Brown the chopped bacon pieces in a medium pan over medium heat. Once the bacon starts to crisp, add the diced onion and cook until the onion softens and the bacon is fully crispy. Scoop out about a tablespoon of this mixture and set aside for garnishing later.
- Prepare the batter: In a medium mixing bowl, whisk together the flour, baking powder, table salt, ground cayenne, and minced chives. Slowly stir in the milk, beaten egg, and vegetable oil just until combined to avoid overmixing.
- Add the mix-ins: Fold the cooked bacon and onion mixture, grated Monterey Jack cheese, and corn kernels into the batter gently to distribute evenly.
- Cook the griddle cakes: Preheat a large skillet or griddle over medium heat and grease it lightly with oil or butter. Spoon about 1/4 cup of batter per cake onto the hot surface. Cook for 3–4 minutes on each side until golden brown and cooked through.
- Serve: Stack the cooked griddle cakes on plates, sprinkle the reserved crispy bacon and onion on top, and drizzle generously with warm maple syrup. Serve immediately while warm.
Notes
- Use any type of corn you prefer: fresh, frozen (thawed), or canned (drained).
- Be careful not to overmix the batter to keep the cakes tender.
- The ground cayenne adds a mild heat; adjust or omit based on your spice preference.
- These cakes are best eaten fresh but can be kept warm in a low oven for a short time.
- For extra crispiness, use a cast iron skillet or well-seasoned griddle.
