Sweet Corn Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
9-10 pancakes
- 2 tablespoons butter (1 ounce or 30 grams), melted, plus additional for brushing pan
- 3/4 cup kernels (cut from one large ear fresh corn), roughly chopped (130 grams)
- 1/4 teaspoon kosher salt
- 1 large egg
- 3/4 to 1 1/4 cups (170 to 285 grams) buttermilk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (15 grams) granulated sugar
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (100 grams) all-purpose flour
- 1/4 cup (35 grams) cornmeal, any kind
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Preparation
Chef’s notes
2023 updates:
These days, I don’t bother with what used to be the first step of this recipe
The second change I’ve made over the years is that I find I need less buttermilk to get the right pancake consistency, about 3/4 cup instead of 1 1/4 cups, so the amount is now listed as a range.
About the sweetness:
in my family, we drench our pancakes in maple syrup so I prefer the pancakes themselves to have little or no sugar, for contrast. If you’re one of those noble beings that like your pancakes plain, you might like an additional tablespoon of sugar in them.
As I mentioned above, I think these have great savory potential by skipping the sugar and increasing the salt, served with sour cream or salsa.
New to homemade pancakes? I have a slew of tips over here:
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