Golden, Crispy Edges and a Soft, Sweet Center in Every Bite

Looking for a quick and delicious way to elevate your pancake game? These Easy Corn Pancakes are everything you love about traditional flapjacks, with a delightful twist. Slightly sweet, a little savory, and wonderfully hearty, they’re made with real corn for texture and flavor that’s truly next-level.

Whether you serve them with maple syrup, a dollop of sour cream, or alongside crispy bacon, these pancakes are the kind of dish that brings warmth and satisfaction to every plate.

🌟 Why This Recipe Works

Corn pancakes hit the sweet spot between comfort food and something just a little different. Here’s why this recipe’s a keeper:

Simple Pantry Ingredients
Made with everyday staples, so you can whip them up anytime.

Naturally Sweet and Savory
The corn adds a touch of sweetness and a pop of texture that regular pancakes just don’t have.

Versatile and Customizable
Top with syrup or salsa—these pancakes work for breakfast, brunch, or dinner.

Perfect Texture
Fluffy on the inside with golden, crispy edges—exactly how pancakes should be.

Kid and Crowd Friendly
These are a hit with both adults and little ones. Great for family meals or weekend brunch.

🛒 Ingredients You’ll Need

A few basic ingredients combine to create magic:

Dry Ingredients

  • 1 cup all-purpose flour – The base that holds everything together.

  • 1 tbsp sugar – Just enough to enhance the corn’s natural sweetness.

  • 1 tsp baking powder – Helps the pancakes rise and fluff up.

  • ½ tsp baking soda – Reacts with buttermilk for an airy texture.

  • ½ tsp salt – Balances the sweetness and brings out flavor.

Wet Ingredients

  • 1 cup buttermilk – Adds tang and richness.

  • 1 large egg – Binds the batter and adds structure.

  • 2 tbsp melted butter or oil – Keeps the pancakes tender and moist.

  • ¾ cup corn kernels (fresh, frozen, or canned and drained) – The star ingredient for flavor and texture.

💡 Pro Tip: If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.

🥞 Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients and stir until just combined—lumps are okay! Gently fold in the corn.

❗ Don’t overmix! Overmixing can lead to tough, dense pancakes.

Step 4: Heat and Grease the Skillet

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 5: Cook the Pancakes

Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2–3 minutes until golden brown.

Step 6: Serve Warm

Stack them high and serve hot with your favorite toppings!

🔄 Variations to Try

Switch it up based on what you love or what’s in your kitchen:

  • Cheesy Corn Pancakes – Stir in ½ cup shredded cheddar or Monterey Jack.

  • Southwestern Style – Add diced jalapeños, chopped cilantro, or a pinch of cumin.

  • Sweet Corn Cakes – Add a touch more sugar and top with honey or fruit.

  • Bacon Corn Pancakes – Mix in crispy crumbled bacon for the ultimate sweet-savory combo.

🍽️ Serving Ideas

These corn pancakes are incredibly versatile. Here’s how to make them shine:

Sweet Toppings

  • Maple syrup

  • Honey butter

  • Fresh berries or sliced bananas

Savory Pairings

  • Sour cream and chives

  • Fried egg on top

  • Salsa and avocado

  • Served alongside grilled sausage or bacon

📦 Make Ahead + Storage Tips

Make Ahead

Mix the dry ingredients and store in an airtight container for up to a week. Combine with wet ingredients when ready to cook.

Storing Leftovers

Let pancakes cool completely, then refrigerate in an airtight container for up to 3 days.

Freezing

Layer pancakes between parchment paper and freeze in a zip-top bag for up to 2 months.

Reheating

Warm in a toaster, oven, or skillet until heated through and edges are crisp.

❓ Frequently Asked Questions

Can I use canned corn?
Yes! Just drain it well. You can also use frozen corn (no need to thaw) or fresh off the cob.

Can I make this gluten-free?
Absolutely—just swap the flour for a 1:1 gluten-free blend.

Can I make this dairy-free?
Use a plant-based milk + vinegar for the buttermilk, and swap butter for oil or a dairy-free margarine.

Why are my pancakes flat?
Make sure your baking powder/soda are fresh and don’t overmix the batter.

How do I keep them warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.

🌽 Final Thoughts

These Easy Corn Pancakes are the kind of recipe you’ll find yourself making again and again—simple, satisfying, and endlessly adaptable. Whether you’re craving something cozy for breakfast or need a quick dinner that still feels special, these golden cakes deliver comfort and flavor in every fluffy bite.