Description
Bacon and Corn Griddle Cakes are a deliciously savory alternative to traditional pancakes, perfect for breakfast or brunch. These golden cakes combine crispy bacon, sweet corn, and creamy Monterey Jack cheese to create a flavor explosion that balances salty and sweet beautifully. Whether you’re hosting a family gathering or enjoying a cozy weekend brunch, these griddle cakes will undoubtedly impress your guests. They are easy to prepare and customizable with your favorite herbs and spices. Top them off with warm maple syrup for the ultimate indulgence!
Ingredients
Scale
- 8 slices bacon
- 1 cup all-purpose flour
- ⅓ cup finely chopped sweet onion
- 1 cup corn (frozen, canned, or fresh)
- ½ cup shredded Monterey Jack cheese
- 1 large egg
- ⅔ cup milk
Instructions
- In a skillet, cook bacon until crispy; add onion until soft. Reserve some bacon-onion mix for topping.
- In a bowl, whisk flour, chives, baking powder, salt, and cayenne. Stir in milk, egg, and oil until just moistened.
- Fold in the reserved bacon-onion mixture, corn, and cheese.
- Heat greased skillet over medium heat. Pour in heaping ¼-cup portions of batter and cook until golden brown (3–4 minutes per side).
- Serve stacked with reserved topping and drizzle with warm maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg