corn pancakes

Fresh and fluffy- these griddle corn cakes can be served for breakfast, lunch or dinner with 10+ east variations to make them southwestern, cheesy, bacon-lover and more!

Griddle Corn Cakes

cornmeal

flour

baking powder

sugar

Kosher salt

egg (, lightly beaten)

milk

corn kernels

In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar and kosher salt.

Add beaten egg and milk, mixing until just wet- do not overmix!

Fold in corn kernels.

Set aside for 5 minutes to settle before frying.

Heat griddle or cast iron skillet to 325 degrees (or medium heat).

Drizzle a small amount of vegetable oil onto cooking surface.

Ladle 1/4 cup onto hot surface. Cook for 2-3 minutes per side.

Remove to a warm oven and continue with remaining batter.

Top with desired toppings.

If you&#039;ve tried this recipe, come back and let us know how it was in comments or ratings.

Easy jalapeño corn pancakes filled with cheddar cheese, served with sour cream are perfect as an easy breakfast, brunch or lunch recipe.  

Easy jalapeño corn pancakes

tsp baking powder

salt

eggs

tbsp butter

cheddar cheese

jalapeño (finely chopped)

Combine the dry ingredients in a large bowl and mix well.

Whisk together the wet ingredients and pour into the dry ingredients. Mix until just combined.

Fold in the corn, cheese and jalapeños.

Heat a few tablespoons of oil in a large pan or skillet and fry spoonfuls of the batter until cooked through and golden brown on both sides.

Remove from the pan and serve with sour cream.

These corn pancakes are soft and custard-like on the inside. This recipe uses cream style canned corn. The pancakes are easy to make and perfect for breakfast.

Corn Pancakes

all-purpose flour

sweet corn cream style ((14 ounce))

unsalted butter (- melted)

butter (- for cooking)

In a large bowl, mix together the flour, sugar, baking powder and salt.

In a separate medium bowl, beat together the egg and corn.

Make a well in the dry ingredients. Slowly add in the wet ingredients while mixing everything together. Lastly, mix in the melted butter.

Heat a griddle on medium heat. Depending on your pan and stove, you may need to adjust the heat to medium-low if your pancakes are browning too quickly.

Melt a pat of butter on the pan for cooking. Drop on about 1/4 cup of batter per corn pancake, making a 3-inch round. Cook for about 2 minutes, until the edges look set and there are bubbles on the surface. Flip and cook an additional 2 minutes.

Repeat the previous step with the remaining batter. Serve warm with maple syrup.

These corn pancakes are fun, delicious, and filling. The unique cornmeal texture is perfectly paired with the decadent bourbon-agave maple syrup.

Corn Pancakes with Bourbon Agave Maple Syrup

whole wheat flour

water (+ 2 tbsp)

tbsp oil

maple syrup (+ 1 tbsp)

agave syrup (+ 1 tbsp)

½ tbsp bourbon

pine nuts

Combine all the ingredients for the pancakes. Let this sit for about 10 minutes before cooking. (Do not skip letting the batter rest!)

Lightly oil a pan and bring it to just above a medium heat. Pour one quarter of the batter onto the pan. The batter will be fairly thick, so use a spoon to spread it around into a 4- to 5-inch disk. Sauté for 3 minutes and flip the pancake. Sauté for another 3 minutes and then remove it from the pan. Repeat with the remainder of the batter.

Mix the maple, agave, and bourbon together. Pour this over the pancakes. Top with pine nuts.

Gluten Free Masa Pancakes

buttermilk (or 2 ¼ cups milk lemon

Heirloom Corn Masa Harina

½ tsp kosher salt

butter (about 5 tablespoons), melted,

honey

If you’re making buttermilk, combine milk and lemon juice in a large bowl and let sit 5 minutes.

Meanwhile, combine the masa harina, baking powder, and salt in a medium bowl.

Whisk to break up any lumps.

Add eggs, melted butter and honey to buttermilk and whisk until smooth. Add the dry mixture to the wet ingredients and whisk until it’s just combined and no dry spots remain. 

Lightly grease a large, non-stick pan and heat to medium-high. Add about ¼ cup of the batter for each pancake and spread into ¼-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook on the other side, about 2 minutes.

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Top 5 corn pancakes recipes from across the web

The most viewed corn pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Griddle Corn Cakes

Easy jalapeño corn pancakes

Corn Pancakes

Corn Pancakes with Bourbon Agave Ma...

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The most viewed corn pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine