Fluffy corn pancakes made with fresh corn. These homemade pancakes are an easy breakfast recipe, best served with syrup on top!
Fluffy Corn Pancakes
These fluffy corn pancakes are one of our favorite ways to use sweet summer corn at its peak. Fresh corn kernels add the perfect burst of flavor and texture, making these pancakes extra special. Light, soft, and packed with fresh goodness, they’re a breakfast we look forward to all season long.
These corn pancakes are super soft, with little bits of corn in them for the perfect texture and corn flavor. I love to make them in place of classic pancakes or blueberry pancakes when we are craving something a little different.
You can whip up this recipe in no time using simple ingredients you likely already have on hand. These fluffy, flavorful pancakes make the perfect breakfast everyone in the family will love — and trust me, they’ll be asking for seconds! They also freeze beautifully, so you can make a big batch and save some for easy breakfasts later on.
I recommend making them with fresh corn straight off the cob, but you can also use canned corn if that’s all you have on hand.
Looking for more fresh corn recipes? Try my Sweet Corn Soup and Sweet Cornbread next!
How to Make Corn Pancakes
Once you’ve gathered together your ingredients, you’re ready to start whipping together these delicious pancakes!
Husk corn and remove kernels from the cob using a sharp knife. If you’re using canned corn make sure to drain it.
In a large bowl mix flour, baking powder, and salt together. Make a well in the middle of your dry ingredients and add eggs, milk, and melted butter. Then mix until it is no longer lumpy.
After that, add corn and gently fold it into the mixture.
Once you’ve combined your ingredients, heat a pan or heavy skillet up over medium-high heat, spraying it with nonstick cooking spray.
Add 1/3 cup batter to the pan for each pancake. Allow cooking for about 3 minutes, or until firm enough that you can easily flip them over.
Lightly brown the other side of the other pancake. Once the surface of the pancake is browned to pancake perfection, remove it from the stove. Repeat this until all the pancake batter is gone. If you don’t wish to use all the batter in one go, you can store it in the fridge to use the next day.
Serve hot with maple syrup or a little bit of butter on top.
How to Store and Freeze Corn Pancakes
If you find yourself with leftover pancakes, you can store them in a airtight container in the fridge for up to 5 days. You can easily reheat these pancakes and enjoy them the next day.
If you want to make a double or triple batch you can easily freeze these corn pancakes too! Store them in freezer bags and defrost as needed. I love making a big batch to freeze for easy weekday breakfast if we have lots of corn from the garden!
I hope you enjoy this corn pancake recipe as much as we do!
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Fluffy Fresh Corn Pancakes
PrintIngredients
- 4 ears corn approx 2 cups of corn
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- ¾ cup milk
- 2 tablespoons butter melted
Instructions
- Husk corn and remove kernels from the cob using a sharp knife.
- In a large bowl, mix flour, baking powder and salt together. Make a well in the middle of flour and add eggs, milk and melted butter. Mix until no longer lumpy.
- Add corn and gently fold into the mixture.
- Heat a pan up over medium high heat, spraying it with nonstick spray. Add 1/3 cup batter to pan for each pancake. Allow to cook for about 2-3 minutes, or until firm enough that you can easily flip them over. Lightly brown the other side of the other pancake. Once browned on both sides, remove from stove. Repeat this until all batter is gone.
- Serve hot with maple syrup or butter on top.
Nancy J Jackson says
I sent this recipe to my son & he made them for dinner tonight. We added real maple syrup to our serving. The flavors immediately took me back to my childhood. My parents were wonderful cooks, these pancakes tasted like the corn pancakes we ate. Thank you for sharing this recipe!!
Karina K. says
What a simple and delicious recipe! I like that there wasn’t added sugar, yet the pancakes were so sweet because of the corn. I can’t wait to make this again!