Bacon & Corn Griddle Cakes

Experience the ultimate sweet and savory breakfast with these thick, fluffy buttermilk griddle cakes loaded with sweet corn, crispy bacon, and scallions, all topped with rich maple syrup.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

For the Dry Ingredients

2 cups All-purpose flour
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Kosher salt

For the Wet Ingredients

2 large Eggs Room temperature
2 cups Buttermilk Room temperature
1/4 cup Unsalted butter Melted and cooled

The Mix-ins

8 slices Thick-cut bacon Cooked crispy and crumbled (reserve 1 tbsp grease)
1 1/2 cups Sweet corn kernels Fresh, frozen (thawed), or canned (drained)
1/2 cup Green onions Thinly sliced

Equipment

Large skillet or griddle
Mixing bowls
Whisk and spatula

Method

Cook the bacon until crispy. Drain, crumble, and reserve 1 tablespoon of the bacon grease for the griddle.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Lumps are okay; do not overmix.
Gently fold in the crumbled bacon, sweet corn, and sliced green onions. Let the batter rest for 10 minutes.
Preheat a griddle or large skillet over medium heat. Brush lightly with the reserved bacon grease or butter.
Pour 1/3 cup portions of batter onto the hot griddle. Cook for 3-4 minutes until bubbles form on top and edges appear dry.
Flip the griddle cakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Serve immediately with softened butter and a generous pour of maple syrup.

Notes

Leftover cakes can be stored in the fridge for 4 days or frozen for up to 2 months. Reheat in a toaster for the best texture.