Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes are a delightful twist on traditional pancakes, perfect for breakfast or brunch. Combining the savory goodness of crispy bacon with the sweetness of corn, these griddle cakes create a deliciously balanced flavor profile that will impress your family and guests alike. With a touch of Monterey Jack cheese and fresh chives, they are not only tasty but also easy to prepare. Serve them warm with maple syrup drizzled on top, or alongside eggs for a satisfying meal. These versatile cakes can also be personalized with additional ingredients to suit your taste. Enjoy a plateful of comfort food that’s both hearty and satisfying!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: SIDES Cuisine: American Keyword: For added flavor, experiment by incorporating jalapeños or different cheeses into the batter. Ensure your griddle is heated to medium for even cooking without burning. Keep finished cakes warm in an oven set to low while making additional batches. Servings: Serves approximately 6 people (makes about 12 griddle cakes) Calories: 165kcal Author: Tisha

Ingredients

8 slices bacon (cut into pieces)
1 cup all-purpose flour
1 cup corn (frozen, canned, or fresh)
½ cup shredded Monterey Jack cheese
⅓ cup finely chopped sweet onion
2 tablespoons chopped fresh chives
1 large egg (beaten)
⅔ cup milk

Instructions

In a skillet over medium heat, cook the bacon until crisp; add chopped onion and sauté until soft.
In a bowl, whisk together flour, chives, baking powder, salt, and cayenne pepper.
Stir in milk, beaten egg, and oil until just moistened; fold in reserved bacon mixture, corn, and cheese.
Preheat a greased griddle; pour heaping ¼-cup portions of batter onto the hot surface. Cook for 3–4 minutes per side until golden brown.
Serve stacked with maple syrup drizzled on top.

Nutrition