Corn Pancakes

Corn Pancakes

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Adjust Servings:
0.75 cup All-Purpose, Unbleached Flour
1 teaspoon Baking Powder
0.5 teaspoon Sea Salt
0.75 cup Milk (I use Almond Milk)
2 Tablespoon Oil (Vegetable or Sunflower Seed)
1 large Egg
0.25 cup Fresh Corn
Fried Egg
Real Maple Syrup
Fresh Curly Parsley
Fresh Corn

Corn Pancakes

  • 15 minutes
  • Serves 2
  • Medium


  • Toppings



Sweet and savory corn pancakes topped with a pan fried egg for a decadent breakfast or brunch.

What’s better than pancakes for breakfast? How about savory pancakes?

During corn season, I tend to always have fresh corn at home.

I love eating it for lunch and dinner and this is the perfect corn breakfast.

The mix of sweet and salty is always a winner in my book!

These pancakes are fluffy yet have a slight crunchy with the whole corn kernels.

You can eat the pancakes as they are or I highly recommend adding a fried egg on top!

Smoked salmon is also really tasty with these pancakes.

Share your savory pancake creation with me via Instagram.



Make The Pancake Batter

In a bowl, combine the flour, salt and baking and whisk to combine. Set aside.

In another bowl or glass measuring cup, combine the milk, oil, and eggs. Whisk well.

Add the wet ingredients to the dry, also add the corn kernels and whisk to combine.

Do not over mix as it will result in a chewy and not fluffy pancake.


Pan Fry The Pancakes

Heat up a skillet on high.

Once hot, lower the temperature to medium and add a bit of oil then add about 1/3 cup of pancake batter to the skillet to make one pancake.

Cook the pancakes until bubbles have formed on top then flip and continue to cook for another minute or so.

This batter will make about 4-5 pancakes.



While the pancakes are frying up, make your eggs and add some corn kernels to the pan to char them slightly.

Build your pancake stack, top with a bit of salt, the fried egg, the charred corn kernels, some maple syrup and parsley.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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3 Comments Hide Comments

Love love love!
I’ve always had a thing for corn bread, and this is a fantastic spin on a classic! Great with egg on top

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