Sour Cream Corn Pancakes
Creamy corn pancakes with a hint of tang from sour cream, perfect for breakfast or brunch. Crispy edges and sweet corn make them a delightful treat for all.
Ingredients
Instructions
- On waxed paper, combine flour, baking powder, and salt.
- In a medium bowl, whisk together milk, sour cream, eggs, and melted margarine or butter until blended.
- Whisk in dry ingredients just until mixed.
- Stir in corn kernels.
- In a nonstick 12-inch skillet, heat 1 teaspoon of vegetable oil over medium heat.
- Drop batter by 1/3 cupfuls into the skillet, making a few pancakes at a time.
- Cook for 5 to 7 minutes until tops are bubbly and edges look dry.
- Turn pancakes over and cook for 3 to 5 minutes until undersides are golden.
- Transfer pancakes to a platter and keep warm.
- Repeat with remaining batter, adding more oil if necessary.
Tips & Substitutions
For extra flavor, consider adding chopped green onions or herbs like cilantro to the batter. You can substitute buttermilk for the milk for a tangier taste, or use Greek yogurt instead of sour cream for a protein boost. If fresh corn isn't available, canned or frozen corn can work in a pinch, just ensure it's well-drained.
Serving Suggestions
Serve these sour cream corn pancakes with a dollop of sour cream or a drizzle of honey for added sweetness. They pair wonderfully with crispy bacon or fresh fruit salad on the side. For a complete meal, enjoy them alongside American recipes like the Carter Hill Macaroni And Cheese.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet over medium heat for a few minutes until warmed through, ensuring they retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Corn Pancakes contains roughly 356 calories, with 3g protein, 21g carbohydrates, and 30g fat. It is an excellent source of vitamin A (39% of the Daily Value). Note that it is relatively high in sodium, at 968mg per serving (42% 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 the night before and store it in the refrigerator. Just give it a gentle stir before cooking. However, for the best texture, it's recommended to cook the pancakes fresh when you're ready to serve.
What can I use instead of fresh corn?
If fresh corn is not available, you can use frozen corn kernels, which work well in this recipe. Just make sure to thaw and drain them before adding to the batter. Canned corn can also be used, but it may alter the texture slightly.
Can I freeze the pancakes?
Yes, these pancakes freeze well! Allow them to cool completely, then layer them between sheets of parchment paper and store in a freezer bag. When ready to eat, reheat directly from frozen in a toaster oven or skillet until heated through.
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).