Delicious Corn Pancakes
Delightfully fluffy and bursting with natural sweetness, these **Delicious Corn Pancakes** are a game-changing twist on your classic breakfast fare. Featuring a perfect blend of all-purpose flour and cornmeal, complemented by the tender crunch of fresh or thawed frozen corn kernels, these unique pancakes are a celebration of texture and flavor. Made with rich buttermilk and a hint of melted butter, the batter comes together effortlessly in minutes, making them ideal for busy mornings or indulgent brunches. Whether topped with maple syrup, a dollop of honey, or fresh fruit, these golden beauties offer a comforting homemade charm that's sure to please. Easy to prepare, ready in under 30 minutes, and customizable to your liking, this recipe is a must-try for pancake lovers who crave something extra special. Perfect for gluten-friendly kitchens and keyword-rich searches like "cornmeal pancakes," "easy breakfast recipes," and "unique brunch ideas."
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 cup Buttermilk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 cup Fresh or thawed frozen corn kernels
- 2 tablespoons Vegetable oil or extra butter for cooking
Instructions
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
In another bowl, beat together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Fold in the corn kernels until they are evenly distributed within the batter.
Heat a nonstick skillet or griddle over medium heat and add a small amount of oil or butter to coat the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly if necessary.
Cook the pancakes until bubbles appear on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
Keep the cooked pancakes warm in a low oven until all the batter is used.
Serve warm with syrup or your favorite pancake toppings.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 37.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
