These corn pancakes are a fun and tasty way to enjoy summer sweet corn! A few whole kernels of corn add a pop of texture and flavor inside a classic pancake. Try them with or without blueberries for a little extra summer sweetness.
Try my other favorite sweet corn season recipes: sweet corn ice cream or classic cornbread!
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) corn meal
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/8 tsp kosher salt
- 2 eggs
- 3/4 cup (178ml) whole milk
- 3 Tbsp unsalted butter melted
- 1 cup (164g) corn kernels fresh or canned (strained)
- Butter for frying and serving
- Maple syrup for serving
Instructions
- In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs and milk. Gently combine the wet ingredients with the dry, just until it comes together, then fold in the corn kernels. Allow to sit for 15-20 minutes to allow the corn meal to soften (if you are using coarse meal, this can take up to 30 minutes).
- Heat pan or griddle to medium-low heat. Brush lightly with butter. Pour about ¼ cup of the batter onto the pan, they will spread to about 4 inches. Cook until puffed and bubbles form on the top. Carefully use a spatula to flip and cook for another 2 to 4 minutes. They should be golden brown on both sides.
- Serve immediately with a pat of butter and warm maple syrup.
Notes
Blueberry Corn Pancakes
2 cups fresh or frozen blueberries, (more if desired)
Blend the corn with the milk in a blender before mixing in the eggs and melted butter. Otherwise mix, rest and fry as directed. When frying, spoon the batter into the pan, sprinkle a couple tablespoons of the blueberries over the batter and fry as directed.
In a small sauce pot heat the maple syrup and remaining berries over medium heat just until the berries release their juices. Pour over pancakes.
Tried this recipe?Let us know how it was!
