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Corn Pancakes


Corn Pancakes topped with sour cream
Steve Brown Photography/Photolibrary/Getty Images

Pancakes for dinner? Why not, when you're serving these corn pancakes. They are fantastic served with a savory relish, like Black Bean and Avocado relish, or your favorite chicken salad, or even just a dollop of salsa and sour cream. Or, enjoy them at breakfast the traditional way, drizzled with syrup or fruit compote.

Special Equipment Needed: Electric griddle or stovetop griddle pan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings (2 pancakes)


  • 2 eggs
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 cup flour
  • 1/2 cup cornmeal or masa harina
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup cooked corn kernels
  • Butter or cooking spray


  1. In a medium bowl, whisk the eggs. Add the milk and butter, whisk to combine.

  2. In another medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a whisk. Pour the wet ingredients into the dry ingredients, stir until just combined. Fold in the corn kernels.

  3. Heat a griddle to medium-high heat. Coat the griddle with butter or cooking spray. Spoon the pancake batter onto the griddle, about 1/4 cup per pancake. Cook for 5 minutes or until the underside of the pancake is browned. Turn the pancakes over and cook for another 4 to 5 minutes until the other side is browned.

  4. Keep pancakes warm in a 150˚F oven until serving. Coat the griddle with more butter or oil and repeat with remaining batter. Makes about 8 5-inch pancakes.

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