Corn Pancakes
If you've got fine yellow cornmeal and fresh or frozen corn kernels, you're most of the way to this dish: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm kernels from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt until evenly combined.
- In a separate bowl, beat the eggs, then whisk in the buttermilk, milk and melted butter until smooth.
- Pour the wet ingredients into the dry and stir gently just until no dry streaks remain; the batter should be slightly lumpy, then fold in the corn kernels and let it rest for 5 minutes.
- Heat a griddle or large nonstick skillet over medium heat and lightly brush with oil; a few drops of water should sizzle and dance when it is ready.
- Pour about 1/4 cup of batter per pancake onto the griddle, leaving space between them, and cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
- Flip each pancake and cook for another 1 to 2 minutes until golden brown underneath and cooked through in the center.
- Transfer to a warm plate, wipe and re-oil the griddle between batches, and serve hot with butter and maple syrup.
You'll use: Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Corn Pancakes take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Corn Pancakes suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Corn Pancakes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Blueberry corn pancakes (43128718192).jpg by Joey Doll, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.