Corn Pancakes

Prep Time:
30 mins
Total Time:
30 mins

Fresh corn kernels give these pancakes their sweet taste and robust texture.


  • ½ cup flour

  • ¾ teaspoon coarse salt

  • 1 large egg

  • 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.

Cook's Notes

To shave kernels off an ear of corn, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then, with a very sharp knife, slice downward.

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