Save
It's tough not to smile when you smell these bacon and corn griddle cakes sizzling away. Salty bacon, sweet corn, gooey cheese, all inside a crispy golden pancake—honestly, it gets everyone moving in the morning. Pouring maple syrup over the top is what took these straight to my top breakfast repeat list.
The first brunch I put these on the table, folks finished every last bite and immediately wanted to know how to make them. Now, they’re our go-to whenever we’re craving cozy and a little something special.
Tasty Ingredients
- Warm maple syrup: brings a rich, sweet finish when drizzled over the top
- Shredded Monterey Jack cheese: melts into the batter, giving creamy, gooey bites
- Corn: pops of sweetness—use canned, fresh, or frozen, whatever’s handy
- Canola or vegetable oil: helps make the cakes moist and golden brown
- Egg: keeps the mixture together and tender—large ones work best
- Milk: makes the batter smooth; full-fat milk makes the cakes richer
- Cayenne pepper: a little heat to wake up the flavor—add more if you want
- Salt: cranks up everything else—try kosher for easy pinching
- Baking powder: gives the cakes their rise, so check it’s not expired
- Fresh chives: fresh green taste and color—cut these right before tossing in
- All purpose flour: holds everything together, unbleached is great
- Sweet onion: adds mellow, gentle flavor—pick firm ones
- Bacon: smoky, crisp, packed with rich flavor—get it thick for best crunch
Simple How-To Guide
- Serve Hot:
- Layer up the pancakes on plates, shower them with that saved bacon and onion, and drown in plenty of warm syrup. Eat right away for max flavor and texture.
- Cook the Griddle Cakes:
- Heat a skillet or griddle over medium. Dab on some oil. Drop scoops (quarter cup is good) of batter onto the pan—no need to flatten, let them be thick. Wait three or four minutes till you see set edges and the bottom is nicely golden. Flip and give the second side a minute or two.
- Finish Mixing Batter:
- Now gently fold in the bacon-onion mixture, your corn, and the cheese. The batter will be on the thick side. Want thinner pancakes? Splash in a little more milk and barely stir.
- Stir Up Wet Ingredients:
- Toss milk, egg, and oil right into the dry bowl. Mix just enough for things to come together—you want some lumps left, it keeps them light.
- Mix Up the Dry Stuff:
- In another bowl, combine flour, chopped chives, baking powder, salt, and cayenne. Stir so the baking powder’s mixed in well for even fluffiness.
- Fry Bacon and Onion:
- Cut bacon and put into a hot pan, medium heat. Fry five to seven minutes until starting to brown. Throw in chopped onion, stir, and cook three to four more minutes till bacon’s crisp and onion is soft. Scoop out a big spoonful for topping later and set aside.
Save
My favorite moment with these is biting into a warm cake and getting a mouthful of stretchy cheese mixed with sweet corn. When I make them with my kid, she always sneaks the bacon—and honestly, that’s half the fun for us every time.
Keeping ‘Em Fresh
Stash extra cakes in a sealed container in your fridge for up to three days—let them cool first, and layer with parchment so they don’t stick. For freezing, line them on a baking sheet, freeze solid, then pop into storage bags. Thaw them in the fridge overnight and heat up in a skillet or toaster oven to keep ‘em crisp.
Swaps and Switch-Ups
No Monterey Jack? Go with sharp cheddar or pepper jack if you want more heat. Lighter side? Use turkey bacon, or try green onions if you’re out of chives. No milk? Buttermilk is awesome and boosts the flavor. Gluten free blend works too; just make sure your batter stays thick.
Fun Ways to Serve
Stack your cakes tall, load with extra bacon, chives, and onions for a proper brunch. Want lunch? Add a green salad on the side, or put them with fried eggs and fruit for a filling breakfast. Kick things up with a drizzle of hot honey, and go ahead and dollop them with sour cream for a creamy finish.
Save
History and Backstory
Making griddle cakes is an old-school American thing, handed down through families. Stirring in bacon and corn brings up southern classics—kind of a mix between corn fritters and the thick pancakes folks grew up with. Bacon and corn mean celebration and home, which is why you’ll want to share these.
Recipe FAQs
- → Can I swap frozen corn for fresh or canned?
Absolutely! Use fresh, canned (drained), or frozen—each works great for flavor and texture in the mix.
- → What cheese fits if I don't have Monterey Jack?
Cheddar or Colby Jack are great stand-ins. They'll melt nicely and keep the flavor rich.
- → How can I keep them warm before eating?
Pop the cooked pancakes on a baking tray and keep them in a low oven (about 200°F) until it's time to serve.
- → Can I mix the batter the night before?
It's best to cook the batter fresh, but chopping and measuring the ingredients in advance saves time.
- → What pairs nicely with these pancakes?
Try eggs, fresh fruit, or extra maple syrup on the side. A dollop of butter or sprinkle of herbs is a tasty touch too.