No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Corn Pancakes

Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).

  • Prep:
  • Total Time:
  • Servings: 4
Corn Pancakes

Source: Everyday Food, September 2003


  • 1/2 cup flour
  • 3/4 teaspoon coarse salt
  • 1 large egg
  • 1/3 cup milk
  • 2 cups corn kernels
  • 2 tablespoons canola oil


  1. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.

  2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

Reviews (3)

  • HEALTHFOODMAMA 22 Oct, 2010

    This sound yummy and can't wait to try it. I think I might add some chopped bacon and onions to it.

  • tuppa 27 May, 2010

    This is a easy recipe to get the kids to eat their vegies! I increased the flour and added 1 teaspoon of baking powder so they rise a bit. I served them with a mixed salad and steak. Love receiving my easy meal recipes. Lynds Australia

  • itsjen 27 Jan, 2009

    This is a tasty quick dish. I used whole wheat flour and it added a nice texture. I halfed the recipe and it seemed a little thick so I just added more milk

Related Topics