Corn Pancakes
Sweet and savory corn pancakes offer a delightful combination of crispy edges and tender interior, perfect for breakfast or brunch, appealing to all corn lovers and breakfast enthusiasts.
Ingredients
Instructions
- Combine the all-purpose flour, cornmeal, baking powder, sugar, and salt in a bowl.
- Whisk together the milk, beaten egg, and melted butter in a separate bowl.
- Stir in the corn kernels into the wet mixture.
- Pour the wet ingredients into the dry ingredients and stir until just moistened; do not beat.
- Add more milk if the batter is too thick.
- Heat a griddle or skillet over medium heat.
- Pour 1/3 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the second side until golden brown, about 2 minutes.
- Serve warm with your favorite toppings.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. If you want a sweeter pancake, add an extra tablespoon of sugar or mix in some fresh or frozen blueberries. For a savory twist, incorporate cooked bacon bits or chopped green onions. Adjust the milk quantity to achieve your desired batter consistency, remembering that a thicker batter will yield fluffier pancakes.
Serving Suggestions
Serve these corn pancakes warm with a drizzle of maple syrup or honey. They pair beautifully with a side of crispy bacon or fresh fruit. For a hearty breakfast, top with cooked pimento cheese for a delicious fusion. Consider serving them alongside a light salad, like Fabulous Make-Ahead Salad, for a balanced meal.
Storage & Reheating
Store any leftover corn pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat until warmed through. You can also freeze the pancakes, separating each with parchment paper, for up to 2 months. Thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pancakes contains roughly 210 calories, with 3g protein, 28g carbohydrates, and 10g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1560mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, cook the pancakes in advance and reheat them in the microwave or toaster when ready to serve.
Can I use non-dairy milk in this recipe?
Absolutely! Non-dairy milk, such as almond milk or oat milk, can be used as a substitute for regular milk without affecting the texture or flavor significantly. Just ensure that the non-dairy milk is unsweetened for best results.
What toppings go well with corn pancakes?
Corn pancakes are versatile and can be topped with a variety of options. Try fresh fruit, such as strawberries or bananas, for a sweet touch. For something savory, consider sour cream or avocado slices. A sprinkle of cheese or a dollop of yogurt can also elevate the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).