Corn Pancakes

Name: Corn Pancakes
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 6 6-inch pancakes
Ingredients: ½ cup cornmeal ½ cup all-purpose flour 1 Tablespoon baking powder ½ teaspoon salt 2 large eggs ½ cup nonfat or 1% milk 2 cups cooked corn (canned and drained; frozen; or fresh cooked)

A delicious savory alternative to traditional pancakes.

Video

Round, golden corn pancakes displayed on a skillet and plate.

Prep time: 15 minutes
Cook time: 5 minutes
Makes: 6 6-inch pancakes
Nutrition Facts: View label

Ingredients

½ cup cornmeal

½ cup all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

2 large eggs

½ cup nonfat or 1% milk

2 cups cooked corn (canned and drained, frozen, or fresh cooked)

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large bowl, mix corn meal, flour, baking powder and salt.
In another bowl, mix together the eggs and milk. Add egg and milk mixture and corn to the flour mixture and mix until combined.
Lightly grease a large skillet or griddle. Heat skillet or griddle over medium heat (300 degrees F in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
Cook until golden on the bottom. Turn and cook on other side.
Refrigerate leftovers within 2 hours.

Notes

Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water then cool in very cold water. Cut kernels off the cob, cream style, (cut kernels with shallow cut then scrape the cob for the rest of the kernel). Add to batter.
Try serving with Salsa Roja, Salsa Verde, or Microwave Applesauce.
This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.
No eggs? Replace them 2 Tablespoon ground flaxseed mixed with 6 Tablespoons water that sits for 10 minutes to form a gel. Or replace it with 6 Tablespoons aquafaba (the liquid drained from a can of garbanzo beans).

Featured in a Food Hero Monthly

Comments

Submitted by Barnonhill on Thu, 12/05/2019 - 21:39

I was looking for an easier faster way to have a cornbread type item that wouldn't take as long as muffins or cornbread to make. I didn't like the idea of deep frying which you have to do with fritters or hush puppies! I have made these twice and really like them. However I felt that 2 cups of corn was a little too much so I reduced the amount to about 1 1/2. Th first ones came out pretty puffy and about 1" tall so I added more milk to the mix and they were flatter. I took them to a potluck tonite and everyone liked them.

Submitted by ckbrown on Sat, 03/18/2017 - 09:42

Have made these several times with an afterschool cooking group for our "veggie pancake" class. The students are usually a little nervous about putting CORN in their pancakes, but the nice smell while cooking usually convinces them to give'em a try. My mom used to make a similar recipe she called "Corn Fritters", but this Food Hero recipe is lighter and the pancakes cook up a little thinner, so great for kids and taste testing

Submitted by Miss Deborah on Tue, 07/05/2016 - 14:54

Drizzle with honey for breakfast!

Submitted by LesleyJ on Wed, 12/14/2011 - 15:48

I was a little skeptical about these in the beginning but they were delicious! The fresh corn was a really nice touch and it was something new to eat for breakfast! I ate mine with salsa and it added a whole new dimension!