Corn Pancakes Recipe

Name: Corn Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk, plus more if needed; 2 tablespoons corn oil; 1/2 cup yellow cornmeal; 1/2 cup all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup minced red bell pepper; 10 -ounce package frozen corn kernels, thawed; 2 eggs separated; 1 scallion, finely sliced; Freshly ground black pepper

Servings: persons

1 cup buttermilk, plus more if needed
2 tablespoons corn oil
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup minced red bell pepper
10 -ounce package frozen corn kernels, thawed
2 eggs separated
1 scallion, finely sliced
Freshly ground black pepper

1
Blend the cup of buttermilk and corn oil together.
2
Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together.
3
Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt.
4
Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper.
5
Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well.
6
Whip the egg whites until stiff but not dry.
7
Preheat the griddle.
8
With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites.
9
Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.
10
Serve with ham steaks.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup buttermilk, plus more if needed, 2 tablespoons corn oil, 1/2 cup yellow cornmeal, 1/2 cup all purpose flour, and more.

Yes, 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.

That's it — enjoy your meal!

Corn Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions