Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes
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Take your breakfast game to the next level with these Bacon and Corn Griddle Cakes! Crispy bacon, sweet corn, and fluffy pancake batter combine to create a savory breakfast treat thatโ€™s perfect for any time of the day. Drizzle with maple syrup or top with sour cream for an irresistible meal thatโ€™ll have everyone asking for seconds!

Bacon and Corn Griddle Cakes

One Sunday morning, I wanted to make something special for my family, something a little different from our usual pancakes or eggs. I thought of combining two of our favorite things: crispy bacon and sweet corn. The first time I served these Bacon and Corn Griddle Cakes, my husband took a bite and gave me the biggest smile. โ€œThese are genius!โ€ he declared, and even our picky little one couldnโ€™t get enough. Now, itโ€™s become our go-to recipe for brunch gatherings or cozy family breakfasts.

Bacon and Corn Griddle Cakes

Why Youโ€™ll Love Bacon and Corn Griddle Cakes

โ€ขSavory-Sweet Perfection: The combination of crispy bacon, sweet corn, and fluffy batter is simply delicious.

โ€ขVersatile: Enjoy them for breakfast, brunch, or even a quick dinner!

โ€ขEasy to Make: Simple ingredients and straightforward steps make this recipe perfect for busy mornings.

โ€ขCrowd-Pleaser: Great for feeding a hungry family or impressing guests at brunch.

Bacon and Corn Griddle Cakes

Ingredients Notes for Bacon and Corn Griddle Cakes

โ€ขBacon: Use thick-cut bacon for a hearty texture, or swap for turkey bacon if preferred.

โ€ขCorn: Fresh, canned, or frozen corn all work well in this recipe.

โ€ขButtermilk: Adds a slight tang and helps create fluffy griddle cakes.

โ€ขCheese: Optional, but shredded cheddar or pepper jack adds a deliciously savory kick.

Recipe Steps

1. Cook the Bacon: In a skillet, cook 6 slices of chopped bacon until crispy. Remove from the skillet and set aside on paper towels to drain.

2. Mix the Batter:

โ€ขIn a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

โ€ขIn a separate bowl, whisk together 1 1/2 cups of buttermilk, 2 large eggs, and 2 tablespoons of melted butter.

โ€ขPour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cooked bacon and 1 cup of corn kernels.

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3. Cook the Griddle Cakes:

โ€ขHeat a griddle or large skillet over medium heat and grease lightly with butter or oil.

โ€ขScoop 1/4 cup of batter onto the griddle for each cake. Cook until bubbles form on the surface, then flip and cook until golden brown.

4. Serve: Enjoy warm with maple syrup, a dollop of sour cream, or a sprinkle of chopped green onions.

Storage Options

โ€ขRefrigerate: Store leftover griddle cakes in an airtight container in the fridge for up to 3 days.

โ€ขFreeze: Layer with parchment paper and freeze for up to 2 months. Reheat in the oven or toaster.

โ€ขReheat: Warm in the microwave, oven, or toaster until heated through.

Variations & Substitutions

โ€ขAdd Cheese: Mix in shredded cheese for an extra savory flavor.

โ€ขSpicy Kick: Add diced jalapeรฑos to the batter for a bit of heat.

โ€ขVegetarian Option: Omit the bacon and add chopped bell peppers or spinach.

Frequently Asked Questions

Q: Can I make these griddle cakes gluten-free?

A: Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend.

Q: What toppings go well with these griddle cakes?

A: Maple syrup, sour cream, avocado slices, or even a fried egg make great toppings.

Q: Can I use leftover corn on the cob?

A: Absolutely! Fresh corn cut from the cob adds great flavor and texture.

 

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Bacon and Corn Griddle Cakes

Bacon and Corn Griddle Cakes

Savory pancakes loaded with crispy bacon bits and sweet corn, cooked to golden perfection for a delicious breakfast or brunch!
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Course: Breakfast, Snack
Kitchen: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk or buttermilk
  • 2 large eggs
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup cooked bacon crumbled
  • 1/4 cup chopped green onions optional
  • 2 tablespoons unsalted butter for cooking

Instructions

  • Prepare the Batter: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
  • Mix Wet Ingredients: In another bowl, combine the milk and eggs. Whisk until well combined.
  • Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. Fold in the corn kernels, crumbled bacon, and chopped green onions if using.
  • Heat the Griddle: Preheat a non-stick griddle or skillet over medium heat and melt about 1 tablespoon of butter. You may need more butter for cooking additional batches.
  • Cook the Cakes: Pour about 1/4 cup of batter onto the griddle for each cake. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for an additional 2-3 minutes on the other side until golden brown.
  • Keep Warm: Remove the cooked griddle cakes and keep them warm in a low oven (about 200ยฐF or 93ยฐC) while you cook the remaining batter.
  • Serve: Serve the bacon and corn griddle cakes warm, with maple syrup, sour cream, or your favorite toppings.

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