Print

Corn Pancakes

Corn Pancakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Start your day with fluffy, golden corn pancakes that blend the natural sweetness of corn with a subtle savory touch. Quick and easy to make, these corn pancakes are perfect for breakfast, brunch, or any meal, offering a unique flavor profile that is kid-friendly, nutritious, and versatile.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup milk (or milk alternative)
  • 2 tablespoons melted butter
  • 1 tablespoon honey or maple syrup (optional)

Add-ins

  • 1 cup corn kernels (fresh or frozen)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt to ensure even distribution of the leavening agent and seasoning for perfectly light pancakes.
  2. Prepare the Wet Ingredients: In a separate bowl, beat the eggs, then mix in the milk, melted butter, and honey or maple syrup if using, creating a smooth, consistent batter.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold to combine, avoiding overmixing to keep the pancakes fluffy. Stir in the corn kernels last to evenly distribute the sweet bites throughout the batter.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Scoop about 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges set. Carefully flip and cook until golden brown on the other side.
  5. Serve Warm: Stack the corn pancakes on a plate and add your favorite toppings right away for the best taste and texture.

Notes

  • Don’t overmix the batter to prevent tough pancakes and keep them tender.
  • Add corn kernels last to keep them intact and evenly dispersed throughout the pancakes.
  • Use medium heat to cook the pancakes through without burning the outside.
  • Allow the batter to rest for 5–10 minutes before cooking to hydrate the cornmeal and achieve a softer texture.
  • Cook a small test pancake to adjust heat and cooking time for perfect results.

Nutrition

Find it online: https://deliceflash.com/corn-pancakes/