Cheddar Corn Pancakes Recipe

Name: Cheddar Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon sugar; 4 tablespoons baking powder; 1 teaspoon salt; 2 eggs; 1 - 1 1/4 cup milk; 4 tablespoons butter, melted and cooled; 1 (7 ounce) can corn niblets, thoroughly drained; butter (for frying); 2 cups grated cheddar cheese

Servings: persons

1 1/4 cups all-purpose flour
1 tablespoon sugar
4 tablespoons baking powder
1 teaspoon salt
2 eggs
1 - 1 1/4 cup milk
4 tablespoons butter, melted and cooled
1 (7 ounce) can corn niblets, thoroughly drained
butter (for frying)
2 cups grated cheddar cheese

1
Mix together the flour, sugar, baking powder, and salt.
2
Beat the eggs and 1 cup of milk together. Stir in the melted butter.
3
Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
4
Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
5
Serve hot with syrup.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 tablespoon sugar, 4 tablespoons baking powder, 1 teaspoon salt, and more.

Yes, Cheddar Corn Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Corn Pancakes

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