Fresh Corn Pancakes – a delicious recipe with flour, baking powder, sugar, corn, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
2
Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Puree until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
3
Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
4
Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
561
kcal
Calories
38
g
Fat
46
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 4 teaspoons baking powder, 1 tablespoon sugar, 3 to 4 ears corn, and more.
Yes, Fresh 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.
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