Fresh Corn Pancakes
Fresh corn pancakes offer a sweet, savory flavor with tender corn kernels, perfect for brunch or breakfast, delighting those who enjoy hearty, homemade comfort food.
Ingredients
Instructions
- With a sharp knife, cut kernels from the corn ears.
- With the back of a knife, scrape cobs to release milky pulp.
- In a large bowl, stir together flour, sugar, baking powder, salt, and pepper.
- In a small bowl, beat together eggs, milk, and cooking oil.
- Add the wet mixture to the flour mixture, stirring only until the flour is moistened.
- Stir in the corn kernels and pulp.
- Heat hot oil in a skillet or griddle over medium-high heat.
- Drop 2 tablespoons of batter for each pancake onto the hot oil.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with maple syrup.
Nutrition & Diet Analysis (per serving)
617
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).