Sweet Corn Pancakes
Start your mornings with a delightful twist by whipping up these fluffy, golden Sweet Corn Pancakes! Infused with the natural sweetness and texture of fresh corn kernels, these pancakes strike the perfect balance between savory and sweet. Made with a blend of all-purpose flour and cornmeal, they boast a hearty, rustic charm while remaining light and tender. Easy to prepare in just 25 minutes, this recipe is perfect for a cozy weekend brunch or a quick weekday treat. Top them with a drizzle of honey, maple syrup, or even a dollop of sour cream for an extra layer of indulgence. These Sweet Corn Pancakes are a true celebration of comfort food, bringing a touch of sunshine to your plate with every bite. Perfect for using fresh summer corn or year-round with frozen or canned kernels!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 tablespoon vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.
Fold in the sweet corn kernels, evenly distributing them throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading lightly with the back of the spoon to form a circle.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Remove pancakes from the skillet and keep them warm. Repeat with the remaining batter.
Serve warm with a drizzle of honey, syrup, or a dollop of sour cream, if desired. Optionally, garnish with fresh herbs or a side of fresh fruit.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 9.6 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 283 mg | 6% | |
*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.
