Fluffy corn pancakes made with fresh corn. These homemade pancakes are an easy breakfast recipe, best served with syrup on top!
Why You’ll Love These Corn Pancakes
You can easily throw this recipe together with the ingredients you probably already have in your kitchen. These fluffy, tasty pancakes are the perfect breakfast that the whole family will adore. Make sure you make plenty because they will definitely be asking for seconds!
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 when we are craving something a little different. Plus, they are super quick and simple to make!
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.
What Are Corn Pancakes?
Still not sure about what corn pancakes are or how they differ from your traditional pancakes? When you think of pancakes, an image of a fluffy pancake with chocolate chips or fresh blueberries comes to mind, but have you ever tried a corn pancake?
Corn pancakes are similar to your average everyday pancake, except that they are made with corn, giving them a unique and wonderful texture. Once you try these unique pancakes, they will quickly become a breakfast classic in your house!
How to Make Corn Pancakes
These corn pancakes are full of simple ingredients you probably already have on hand. To make this recipe, you’ll need:
- fresh corn or canned sweet corn
- all-purpose flour
- baking powder
- salt
- eggs
- milk
- butter, melted
Instructions
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.
If you happen to have an electric skillet, that will work perfectly as well!
Recipe Help
What to Serve With Corn Pancakes
You can serve these pancakes on their own with a little butter and syrup or make it a meal with scrambled eggs, bacon, and fruit. These pancakes are so versatile and pair well with a variety of breakfast foods. They will make a great addition to your breakfast table alongside french toast, waffles, fruits, and more. If you’re entertaining, consider making a double batch, they’ll go quick!
How to Store 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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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.
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