Golden Sweet Corn Pancakes
These light, fluffy pancakes are packed with sweet corn kernels, making them the perfect balance of savory and sweet for a comforting breakfast or brunch.
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
- •3 tablespoons unsalted butter, melted
- •1 1/2 cups fresh or frozen corn kernels (thawed)
- •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 the milk, egg, and melted butter together until smooth.
- 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 brush with vegetable 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 3 to 4 minutes until bubbles form on the surface and the edges look set, then flip carefully.
- 8
Cook for another 2 to 3 minutes on the other side until golden brown and cooked through.
- 9
Repeat with the remaining batter, adding more oil to the pan as needed.
💡 Chef tips
- For a deeper flavor, use fire-roasted corn kernels instead of plain ones.
- If you prefer a dairy-free version, substitute the milk with unsweetened almond or soy milk and use melted coconut oil or margarine instead of butter.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or oven.
✅ How it should turn out
The finished pancakes should be golden brown and crisp on the edges, soft and fluffy inside, with a sweet, toasted corn aroma and a delightful pop of texture from the kernels.