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Sweet and Savory Corn Pancakes Recipe

Sweet and Savory Corn Pancakes

These small buttermilk corn pancakes have crisp golden edges, tender centers, and sweet bursts of fresh corn. Enjoy them with classic syrup or your favorite savory breakfast toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup (120 g) All-purpose flour
  • 1/2 cup (about 75 g) Fine or medium-ground yellow cornmeal
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 3/4 teaspoon Kosher salt
  • 1 cup (240 ml) Buttermilk
  • 2 eggs Large eggs
  • 3 tablespoons Unsalted butter, melted and slightly cooled
  • 1 cup Fresh corn kernels or thawed frozen corn
  • 2 scallions, optional Scallions, thinly sliced
For Cooking and Serving
  • 1–2 tablespoons Neutral oil or butter for the pan
  • As needed butter, maple syrup, honey, powdered sugar, or fruit Sweet toppings
  • As needed sour cream, yogurt, salsa, hot sauce, scallions, bacon, or a poached egg Savory toppings

Method
 

Step-by-Step
  1. Step 1: Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl until evenly distributed.
  2. Step 2: In a second bowl, whisk the buttermilk, eggs, and melted butter until smooth. Make sure the butter is slightly cooled so it does not scramble the eggs.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine, and stopping early keeps the pancakes light rather than dense.
  4. Step 4: Fold in the corn kernels and sliced scallions, if using. Let the batter rest for about 5 minutes so the cornmeal can hydrate.
  5. Step 5: Heat a lightly oiled griddle or nonstick skillet over medium heat. Use approximately 1/4 cup batter per pancake, leaving space between each one.
  6. Step 6: Cook for 2–3 minutes, until bubbles appear across the surface and the underside is golden. Flip carefully and cook for another 1–2 minutes, until the second side is browned and the centers are cooked.
  7. Step 7: Transfer the finished pancakes to a warm plate and continue with the remaining batter. Serve immediately with sweet or savory toppings.

Notes

Use fresh corn for the best flavor, thawed frozen corn when needed, or canned corn that has been drained and patted dry. For a more savory batch, reduce the sugar to 1 tablespoon and add black pepper, scallions, grated Cheddar, or a pinch of smoked paprika. Cook over medium heat because the corn and sugar can brown quickly.