Golden Sweet Corn Pancakes
These fluffy, golden corn pancakes are the perfect balance of sweet and savory, making them an ideal breakfast or brunch treat.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1/2 cup yellow cornmeal (80g)
- •2 tablespoons granulated sugar
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 1/4 cups whole milk (300ml)
- •1 large egg, lightly beaten
- •3 tablespoons unsalted butter, melted
- •1 1/2 cups fresh or frozen corn kernels (thawed)
- •Butter or vegetable oil for frying
Instructions
- 1
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- 2
In a separate medium bowl, whisk together the milk, egg, and melted butter.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as a few small lumps are fine.
- 4
Fold in the corn kernels gently.
- 5
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- 6
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of the spoon.
- 7
Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- 8
Flip carefully and cook for another 2 minutes until golden brown on both sides.
- 9
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
💡 Chef tips
- For extra flavor, add a pinch of smoked paprika or fresh chopped chives to the batter.
- If you want to make these ahead, you can freeze cooled pancakes between layers of parchment paper and reheat them in a toaster or oven.
- Ensure your corn is well-drained if using canned corn to prevent the batter from becoming too thin.
✅ How it should turn out
The finished pancakes should be light and fluffy with a golden-brown exterior, featuring sweet, tender pops of corn in every bite.