Bacon Corn Griddle Cakes

Bacon corn griddle cakes are the ultimate comfort food that brings together the best of brunch and classic diner flavors. They pack smoky bacon, sweet corn, and fluffy cake into one easy skillet recipe, perfect for laid back weekends or as a savory twist on pancakes.

The first time I made these my husband asked if I could double the batch next time and honestly I always do because they disappear fast at our table

Ingredients

• Bacon: for smoky savory flavor and crisp bites throughout the cakes look for applewood smoked if possible
• Fresh or frozen corn: for juicy pops of sweetness frozen or canned works well just pat dry to avoid watery batter
• All purpose flour: gives structure and fluff to the griddle cakes choose unbleached for best results
• Sugar: adds balance and just a touch of sweetness use organic if you can find it
• Baking powder: brings lightness so the cakes puff up on the skillet make sure it is fresh
• Salt: brings out all the flavors look for coarse kosher salt
• Black pepper: gives the cakes a gentle kick use freshly ground for vivid flavor
• Egg: binds everything together and keeps the texture tender choose large and fresh for best lift
• Milk: creates a smooth batter whole milk gives richest texture
• Melted butter: adds richness and helps brown the cakes opt for unsalted for more flavor control
• Green onions optional for garnish: deliver a little zing and freshness chop them right before serving if you like a pop of color

Step-by-Step Instructions

Cook the Bacon:

Crisp the bacon in a skillet over medium heat until it turns a deep golden color and the fat has rendered remove and drain well before crumbling into small pieces reserve the bacon drippings as they add deep flavor if stirred into the batter

Prepare the Dry Ingredients:

In a large bowl whisk the flour sugar baking powder salt and pepper thoroughly this ensures the baking powder and seasoning is evenly distributed so every cake rises well and tastes perfect

Prepare the Wet Ingredients:

In a separate bowl whisk together egg milk and melted butter until totally combined for a deeper bacon essence stir in a spoonful or two of the reserved bacon fat

Combine Wet and Dry:

Gently pour the wet mixture into the dry bowl and stir softly with a wooden spoon or spatula mix just until you see a mostly smooth batter with a few streaks or lumps over stirring will make the cakes tough

Add Bacon and Corn:

Fold in the bacon crumbles and corn kernels just until they are spread throughout the batter this step makes sure every bite gets both corn and bacon

Cook the Griddle Cakes:

Heat a griddle or heavy skillet over medium heat and brush lightly with butter or oil spoon about one quarter cup of batter per cake onto the hot griddle and lightly flatten each so it cooks evenly

Grill the Cakes:

Let the cakes cook for about two to three minutes until the edges look set and bubbles appear on top flip with a wide spatula and cook the other side until both are golden brown this makes a crisp yet fluffy texture

Serve:

Stack the griddle cakes hot off the skillet and garnish with green onions maple syrup or a dollop of sour cream for a sweet and salty finish or try with hot sauce for a little heat

Pin it

Bacon is always the main draw for my family and whenever it is sizzling everyone seems to wander into the kitchen My kids pile their cakes with extra syrup while I go for green onions and a dash of hot sauce right on top for the perfect bite

Storage Tips

Leftover bacon corn griddle cakes keep well in an airtight container in the fridge for up to three days If you want to save them longer freeze the cooked cakes between layers of parchment paper and simply heat in the toaster oven or skillet for a quick snack

Ingredient Substitutions

No bacon or need a lighter version try diced ham or cooked turkey bacon Fresh herbs like chives or parsley can replace green onions Almond milk or oat milk works in place of regular milk for a dairy free twist and a touch of smoked paprika can boost flavor if bacon is missing

Serving Suggestions

These cakes pair beautifully with scrambled eggs or a fried egg on top Add a side of mixed greens for a fresh note or try them topped with salsa or avocado for a fun southwestern spin They are hearty enough for dinner next to grilled sausage or chicken

Cultural and Historical Context

Griddle cakes have deep roots in American cooking often showing up at rural breakfasts made with whatever was on hand Adding bacon and corn combines southern flavors with northern comfort food tradition I first discovered this recipe in an old diner cookbook and have been tweaking it ever since to fit our family gatherings

Frequently Asked Questions

→ Can I use canned corn for this dish?

Yes, canned corn works well. Just drain it thoroughly before folding into the batter for best texture.

→ How do I keep the cakes from sticking to the griddle?

Use a well-seasoned griddle or a nonstick skillet, and lightly grease it with butter or oil before cooking each batch.

→ What toppings work best with these cakes?

Popular options include maple syrup, a dollop of sour cream, hot sauce, or fresh herbs like cilantro or parsley.

→ Can I make the batter ahead of time?

It's best to cook the cakes right after mixing for fluffiness, but you can prepare the dry and wet ingredients separately in advance.

→ Are there any substitutes for bacon?

You may swap bacon for turkey bacon or omit it for a vegetarian version, adding more herbs or cheese for flavor.