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Bacon and corn griddle cakes are exactly the kind of breakfast that gets folks hustling out of bed. You've got that crispy bacon punch, pops of sweet corn, and gooey cheese all tucked into golden cakes. They're awesome for lazy weekend mornings or a brunch with friends. The first time I tried them, drizzling warm maple syrup over those savory stacks totally won me over and had everyone grinning at the table.
When I brought a batch of these to brunch with family, nobody left a crumb behind. They’ve pretty much become what I make anytime we want something that feels cozy and a bit out of the norm.
Irresistible Ingredients
- Bacon: Think smoky flavor with crunchy edges Choose thick slices for a chewy bite
- Sweet onion: Gives a soft, mellow punch Look for firm bulbs with no squish
- All purpose flour: The glue that holds the cakes together Pick unbleached for a good crumb
- Fresh chives: Lend a burst of color and a hint of onion Chop right before to get the best flavor
- Baking powder: Fluffs the cakes up Be sure yours isn’t expired for max lift
- Salt: Kicks up all the flavors Try kosher salt—it’s super easy to measure
- Cayenne pepper: Brings gentle heat Adjust if you want more zing
- Milk: Moistens everything Whole milk makes these extra rich
- Egg: Holds it all together and makes things fluffy Big eggs work best for the batter
- Canola or vegetable oil: Keeps the cakes moist and crispy on the outside
- Corn: Adds sweet little bursts Use it fresh, frozen, or even from a can
- Shredded Monterey Jack cheese: Melty pockets in every bite
- Warm maple syrup: Drizzle on top for extra cozy sweetness
Simple Steps to Make It
- Dish Up Warm:
- Pile cakes on plates Stack with reserved bacon and onion mixture on top. Pour warm maple syrup all over and dig in while they're fresh.
- Cook the Griddle Cakes:
- Get your griddle or big pan hot on medium. Dab a little oil on. Drop a hefty quarter cup of batter for each one right on. Leave them tall, don’t squish them down. Let them cook for 3 to 4 minutes, flip once the edges set and the bottoms look golden. Cook the other side a bit shorter 'til nicely done.
- Finish Up the Batter:
- Mix in that bacon-onion combo, corn, plus all your shredded cheese. It’ll be a thick batter. Like it thinner? Splash in a bit more milk.
- Stir Up the Wet Ingredients:
- Dump milk, egg (already beaten), and oil into your dry stuff. Stir together just enough so you don’t see much flour, but don’t go wild. Lumps keep 'em light.
- Mix the Dry Ingredients:
- Grab a medium bowl. Combine flour, snipped chives, salt, baking powder, and a pinch of cayenne. Stir until everything’s even. This gets every cake nice and fluffy.
- Cook Bacon and Onion:
- Toss bacon pieces into a medium pan on medium heat Cook 'em, stirring now and then, until the bacon is mostly browned—about 5-7 minutes. Add chopped sweet onion and cook for another 3–4 minutes until bacon gets crispy and onion turns soft. Scoop out a big spoonful to use for topping later.
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The best part for me is that big cheesy-corny bite. When I make these with my kid, she always nabs crispy bacon before it hits the bowl. It’s a yummy tradition and we always end up laughing.
Smart Storage Ideas
Pop leftovers into a sealed container and toss in the fridge—good for about three days. Make sure they’re totally cooled off first, then layer with parchment so they’re easy to grab and reheat. To freeze, put them in a single layer on a tray, let them harden up, then move to zip bags. Thaw overnight and toast them up or pop in a skillet to get crispy again.
Easy Swaps
Switch out Monterey Jack for sharp cheddar or even pepper jack for more zing. If you want it lighter, turkey bacon is a good fix and green onions work instead of chives. No milk? Buttermilk is awesome for tang. Gluten free flour blend works too, just keep your batter on the thicker side.
How to Serve
Stack these high and add extra bacon, onions, and chives for a brunch treat. They pair great with a light salad at lunch. Or serve alongside eggs and fruit for a big breakfast. If you like some fire, drizzle with spicy hot honey. Spoonful of sour cream on top makes them rich and tangy too.
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A Little Backstory
Griddle cakes have roots deep in American kitchens going way back. Mixing in bacon and corn gives those classic Southern touches, kind of like a mash-up of corn fritters and the pancakes families have loved for ages. Bacon and corn are all about warmth and sharing, so these are the kind of cakes that make big tables happy.
Recipe FAQs
- → Can I use fresh or canned corn here?
Absolutely, fresh, canned (just drain it first), or frozen corn will all taste great in these pancakes and add the perfect texture.
- → What’s a good swap for Monterey Jack cheese?
You can totally substitute it with cheddar or Colby Jack. They melt nicely and bring that cheesy goodness.
- → How do I keep these warm while making more?
Pop the cooked ones on a baking sheet and keep them in a low oven (200°F) until you're ready to dig in.
- → Can I make the batter ahead?
It’s best to whip up the batter fresh, but you can prep the ingredients ahead to save time in the morning.
- → What pairs nicely with these?
Add eggs, fresh fruit, extra syrup, or even a sprinkle of fresh herbs for something extra. A dollop of butter couldn’t hurt either!