Cheddar Corn Pancakes Recipe

Name: Cheddar Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 eggs; 3/4 cup milk; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tablespoon white sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 (8.75 ounce) can sweet corn, drained; 1/2 cup shredded Cheddar cheese

Servings: persons

2 tablespoons butter
2 eggs
3/4 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (8.75 ounce) can sweet corn, drained
1/2 cup shredded Cheddar cheese

1
Melt butter in a large nonstick skillet and set aside to cool slightly.
2
In a medium mixing bowl, beat the eggs.
3
Beat in the milk.
4
Add the cornmeal, flour, sugar, baking powder and salt.
5
Mix until just combined.
6
Add corn, cheese and melted butter from skillet and mix just until combined.
7
Heat the same skillet over medium heat until hot.
8
Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side.
9
Repeat with the remaining batter.
10
Serve hot with syrup.

351

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: 2 tablespoons butter, 2 eggs, 3/4 cup milk, 1 cup cornmeal, 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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