When the morning sun streams through my kitchen window, the sizzle of bacon on the stove creates an irresistible symphony. There’s something about combining that crispy delight with sweet corn that makes my breakfast cravings sing. Enter my Bacon and Corn Griddle Cakes—a hearty twist on your traditional pancakes that transforms any dull morning into a cozy brunch celebration.
These savory joys boast a fluffy texture, enhanced by gooey Monterey Jack cheese and a hint of spicy cayenne, making them as satisfying as they are flavorful. The secret? A drizzle of warm maple syrup that dances beautifully with the savory notes, creating a balance you never knew you needed. Whether it’s a lazy Sunday morning or a bustling weekday breakfast, these griddle cakes promise to leave you and your loved ones smiling. Ready to elevate your breakfast game? Let’s whip up a batch of these scrumptious cakes together!
Why will you love Bacon and Corn Griddle Cakes?
Unique Flavor Fusion: The combination of crispy bacon and sweet corn creates a delightful breakfast masterpiece.
Versatile Option: Ideal for brunch or a quick breakfast meal, these griddle cakes are perfect for busy mornings or leisurely weekends.
Easy to Make: With straightforward steps, even novice cooks can whip up this delicious dish without stress.
Crowd-Pleaser: Family and friends will rave about these savory cakes, making them perfect for gatherings or cozy breakfasts.
Perfect Pairing: Drizzling warm maple syrup over the cakes elevates the flavor, offering a satisfying sweet-savory experience that you won’t forget!
For tips on how to personalize this dish, check out our expert advice on variations!
Ingredients for Bacon and Corn Griddle Cakes
For the Batter
• Bacon – Adds richness and savory flavor; use thick-cut bacon for better texture.
• Sweet Onion – Provides sweetness and depth; substitute with shallots for a milder taste.
• All-Purpose Flour – Acts as the main structure; gluten-free flour can be used for a gluten-free option.
• Fresh Chives – Imparts mild onion flavor and freshness; green onions can be swapped out for a similar taste.
• Baking Powder – Leavening agent for fluffy cakes; ensure it’s fresh for best results.
• Salt – Enhances overall flavor; can be reduced for lower sodium options.
• Cayenne Pepper – Adds a subtle heat; adjust according to spice preference or omit for milder flavor.
• Milk – Provides moisture and creaminess; substitute with plant-based milk for dairy-free alternatives.
• Egg – Binds the ingredients and contributes to fluffiness; a flax egg can replace it for vegan diets.
• Canola Oil – Adds moisture and prevents sticking; olive oil can serve as a substitute.
• Corn – Offers sweetness and texture; fresh corn is ideal, but canned or frozen works too.
• Monterey Jack Cheese – Adds creaminess and flavor; cheddar can be used as an alternative.
For Serving
• Warm Maple Syrup – Enhances flavor by combining sweet with savory; drizzling it over the cakes is a must!
How to Make Bacon and Corn Griddle Cakes
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Cook the Bacon: In a medium skillet, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Once done, remove from pan and set aside on paper towels to drain the excess fat.
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Sauté the Onion: In the same skillet, add the chopped sweet onion and cook until softened, about 3-4 minutes. The bacon drippings will add extra flavor!
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Reserve for Topping: Reserve a tablespoon of the cooked bacon mixture for topping the griddle cakes later.
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Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, chopped chives, baking powder, salt, and cayenne pepper. This blend will create a lovely base for your batter.
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Mix Wet Ingredients: In another bowl, whisk together the milk, egg, and canola oil until well combined. Pour this mixture into your dry ingredients and stir until just moistened.
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Fold in Add-Ins: Carefully fold in the cooked bacon mixture, corn, and Monterey Jack cheese to create a thick, lumpy batter. Resist the urge to overmix!
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Heat the Griddle: Preheat and grease your griddle or skillet. Pour a heaping ¼ cup of batter for each cake and cook until golden brown, about 3-4 minutes per side. Adjust the heat as needed to avoid burning.
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Serve and Enjoy: Stack the griddle cakes on plates, topping each stack with the reserved bacon and a generous drizzle of warm maple syrup.
Optional: Add a sprinkle of fresh chives on top for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Bacon and Corn Griddle Cakes?
Imagine a delightful brunch table filled with warm, inviting flavors that perfectly complement your savory griddle cakes.
- Fresh Fruit Salad: A colorful mix of seasonal fruits provides a refreshing contrast to the rich flavors and textures of the griddle cakes. Each bite balances sweetness with savory goodness.
- Creamy Yogurt Parfait: Layered with honey and granola, this creamy parfait adds a delightful tang. The smoothness of the yogurt enhances the overall brunch experience while offering a cooling complement to the warmth of the cakes.
- Simple Green Salad: Tossed with a light vinaigrette, a crisp salad adds a fresh crunch that beautifully complements the soft, fluffy texture of the griddle cakes. Adding nuts or seeds can also bring an extra crunch!
- Scrambled Eggs: Fluffy, soft scrambled eggs pair perfectly with the flavorful cakes, providing a hearty and satisfying breakfast. The creaminess enhances the overall mouthfeel, making every bite a joy.
- Syrupy Sausages: Sweet or savory sausages, caramelized until golden brown, bring an added layer of richness to your meal. Their satisfying bite alongside the bacon and corn cakes creates a savory symphony.
- Warm Maple Syrup: This classic accompaniment heightens every savory note in the griddle cakes while adding that irresistible sweetness. A drizzle over the stacks makes for a mouthwatering connection!
- Refreshing Iced Tea: A chilled glass of iced tea offers a bright, refreshing drink option, perfect for offsetting the rich flavors without overpowering them. Add a hint of lemon for an extra twist.
- Coffee or Latte: A warm cup of your favorite coffee or latte provides a familiar warmth that enhances the comforting breakfast. The bitterness of coffee contrasts beautifully with the syrupy sweetness of the cakes.
Bacon and Corn Griddle Cakes Variations & Substitutions
Feel free to have fun and make this recipe your own with these delightful swaps and twists!
- Vegetarian: Swap bacon for diced mushrooms or zucchini to maintain a savory flavor without the meat. Consider adding smoked paprika for an extra depth.
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour to make these cakes friendly for gluten-sensitive diners. They’ll be every bit as fluffy and delicious!
- Cheesy Upgrade: Try using crumbled feta or blue cheese instead of Monterey Jack for a tangy twist that will elevate the flavor profile beautifully.
- Spice It Up: Add finely chopped jalapeños or a dash of hot sauce to the batter for an extra kick. Perfect for the spicy food lovers in your life!
- Veggie Boost: Incorporate grated carrot or diced bell peppers into the batter for added nutrition, sweetness, and vibrant color. You’ll love the crunch!
- Sweet Variance: For a sweeter note, fold in some diced apple or pear with the corn, and drizzle with cinnamon-infused syrup. It’ll be a delightful surprise!
- Herb Infusion: Experiment with fresh herbs like cilantro or parsley instead of chives for a fresh flavor kick that brightens the dish.
- Mix and Match: For a different texture, consider adding a handful of cooked quinoa or polenta in the batter; it adds a lovely nutty flavor and more bite!
Each variation offers a unique take on the classic griddle cakes, inviting you to unleash your culinary creativity. Enjoy!
Make Ahead Options
These Bacon and Corn Griddle Cakes are perfect for busy cooks looking to save time during hectic mornings! You can prepare the batter up to 24 hours in advance by mixing all the dry ingredients (flour, baking powder, salt, chives, cayenne pepper) in one bowl and the wet ingredients (milk, egg, oil) in another. Just store each bowl in the refrigerator until you’re ready to cook. When you want to serve, simply fold in the cooked bacon, corn, and cheese before cooking the cakes. To maintain their fluffy texture, avoid overmixing the batter and cook shortly after combining; they’ll be just as delicious and ready to delight with that drizzle of warm maple syrup!
Storage Tips for Bacon and Corn Griddle Cakes
Room Temperature: Allow leftover griddle cakes to cool completely before storing at room temperature for up to 1 hour. Avoid leaving them out longer to maintain freshness.
Fridge: Store any uneaten griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet for optimal taste.
Freezer: To freeze, wrap individual griddle cakes tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
Reheating: For best results, reheat the griddle cakes in a skillet over medium heat until warmed through, about 3-4 minutes per side. Serve with your favorite warm maple syrup!
Expert Tips for Bacon and Corn Griddle Cakes
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Choose Quality Bacon: Use thick-cut bacon to achieve that perfect crispy texture; it complements the fluffy cakes beautifully.
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Don’t Overmix: When combining wet and dry ingredients, mix just until moistened; overmixing can lead to dense cakes instead of light and fluffy griddle cakes.
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Adjust for Consistency: If your batter is too thick, gradually add more milk until you reach the desired thickness; this ensures even cooking and delightful fluffiness.
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Preheat Properly: Ensure your griddle is sufficiently preheated and greased to avoid sticking; a good surface temperature is key for golden-brown pancakes.
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Experiment with Toppings: Beyond warm maple syrup, try adding fresh fruit or a dollop of yogurt for a delicious twist after serving your bacon and corn griddle cakes!
Bacon and Corn Griddle Cakes Recipe FAQs
What type of bacon is best for the griddle cakes?
Absolutely! I recommend using thick-cut bacon for these Bacon and Corn Griddle Cakes. It adds a rich, savory flavor and a delightful crispy texture that complements the fluffy pancakes beautifully.
How should I store leftover griddle cakes?
Once your griddle cakes have cooled completely, place them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just reheat them in a skillet or microwave when you’re ready to enjoy!
Can I freeze Bacon and Corn Griddle Cakes?
Yes, you can! To freeze, wrap each griddle cake tightly in plastic wrap and then place them in a freezer-safe bag. They can remain frozen for up to 2 months. When you’re ready to eat, just reheat them directly from the freezer in a skillet or thaw them overnight in the fridge.
What if my batter is too thick?
No problem! If you find that your batter is too thick, gradually add small amounts of milk until you reach the desired consistency. A thicker batter can lead to denser cakes, so aim for a lumpy but pourable texture for the best results!
Are there any dietary considerations I should be aware of?
Very! If you’re cooking for others, consider potential allergies. You can easily substitute the cow’s milk with plant-based alternatives for dairy-free diets, and a flax egg can replace the traditional egg for vegan options. Always check that your bacon is allergen-free for those with specific dietary needs.
Bacon and Corn Griddle Cakes: A Breakfast Game Changer
Ingredients
Equipment
Method
- In a medium skillet, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Remove from pan and set aside on paper towels to drain excess fat.
- In the same skillet, add the chopped sweet onion and cook until softened, about 3-4 minutes.
- Reserve a tablespoon of the cooked bacon mixture for topping the griddle cakes later.
- In a separate bowl, mix together the all-purpose flour, chopped chives, baking powder, salt, and cayenne pepper.
- In another bowl, whisk together the milk, egg, and canola oil until well combined. Pour this mixture into your dry ingredients and stir until just moistened.
- Fold in the cooked bacon mixture, corn, and Monterey Jack cheese to create a thick batter.
- Preheat and grease your griddle or skillet. Pour a heaping ¼ cup of batter for each cake and cook until golden brown, about 3-4 minutes per side.
- Stack the griddle cakes on plates, topping each stack with the reserved bacon and a drizzle of warm maple syrup.