Bacon and Corn Griddle Cakes

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 that’s perfect for any time of the day. Drizzle with maple syrup or top with sour cream for an irresistible meal that’ll have everyone asking for seconds!

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. “These are genius!” he declared, and even our picky little one couldn’t get enough. Now, it’s become our go-to recipe for brunch gatherings or cozy family breakfasts.

Why You’ll Love Bacon and Corn Griddle Cakes

•Savory-Sweet Perfection: The combination of crispy bacon, sweet corn, and fluffy batter is simply delicious.

•Versatile: Enjoy them for breakfast, brunch, or even a quick dinner!

•Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for busy mornings.

•Crowd-Pleaser: Great for feeding a hungry family or impressing guests at brunch.

Ingredients Notes for Bacon and Corn Griddle Cakes

•Bacon: Use thick-cut bacon for a hearty texture, or swap for turkey bacon if preferred.

•Corn: Fresh, canned, or frozen corn all work well in this recipe.

•Buttermilk: Adds a slight tang and helps create fluffy griddle cakes.

•Cheese: 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:

•In 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.

•In a separate bowl, whisk together 1 1/2 cups of buttermilk, 2 large eggs, and 2 tablespoons of melted butter.

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

3. Cook the Griddle Cakes:

•Heat a griddle or large skillet over medium heat and grease lightly with butter or oil.

•Scoop 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

•Refrigerate: Store leftover griddle cakes in an airtight container in the fridge for up to 3 days.

•Freeze: Layer with parchment paper and freeze for up to 2 months. Reheat in the oven or toaster.

•Reheat: Warm in the microwave, oven, or toaster until heated through.

Variations & Substitutions

•Add Cheese: Mix in shredded cheese for an extra savory flavor.

•Spicy Kick: Add diced jalapeños to the batter for a bit of heat.

•Vegetarian 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.

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 minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 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 200°F or 93°C) while you cook the remaining batter.
• Serve: Serve the bacon and corn griddle cakes warm, with maple syrup, sour cream, or your favorite toppings.