After having Corn Pancakes at a fancy hotel, I knew I had to try making them at home. There are a few recipes of this online that use either corn on the cob or creamed corn, but I thought to myself, "Why not add both?" Heck, I even threw in some cornmeal to make it a trifecta of corn.

corn pancakes with slab of butter and maple syrup.

The first time I made this my wife was gushing over how amazing they tasted. From the texture to the flavor and the amount of corn, everything was perfect. She even ate more than me which is rare. Luckily, I made a big batch, so we were both able to fill ourselves up. We ate them with maple syrup, whipped cream, and crispy bacon.

Keys for the best corn pancakes

3 types of corn

For my corn pancakes, I used a combination of creamed corn, corn on the cob, and dried cornmeal. The combination of all three made for some of the most texturally interesting pancakes I have ever had. You get creaminess from the creamed corn, juicy pops from the fresh corn, and crunchiness from the cornmeal.

cornmeal, creamed corn, and a cob of corn.

A tablespoon of vinegar

I have found that a tablespoon of vinegar balances the flavor of corn pancakes really well because corn is naturally very sweet. If you don't have vinegar, you could also use buttermilk instead of milk.

Mix batter until just combined

You have probably heard this advice before, but you do not want to overmix the batter. The batter should not be anywhere close to smooth. In fact, plenty of lumps are fine. If you overmix it, the pancakes will not be as tall and fluffy.

pancake batter with plenty of visible lumps.

Corn Pancakes

A trifecta of corn products makes these pancakes super corny and delicious. My wife and I could not get enough of these!

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American, Canadian

Servings 4 people

Ingredients

Dry mixture

1 ½ cups all-purpose flour
½ cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt

Wet ingredients

2 large eggs
1 ½ cups milk
1 tablespoon vinegar
1 (14-ounce) can cream-style corn
1 cup corn kernels from a cob (or frozen corn)
4 tablespoons melted butter

Instructions

In a medium bowl, whisk together the dry ingredients.
In a larger bowl, combine the egg, milk, vinegar, creamed corn, and corn kernels. Slowly drizzle in the butter while whisking constantly.
Pour the dry ingredients into the bowl of wet ingredients and mix until just combined. There should be plenty of lumps still.
Heat a nonstick pan or griddle over medium heat. Grease the pan with a little bit of butter or oil. Add a ladle of the batter into the pan and cook for 2 minutes on each side until golden brown. Transfer to a wire rack or plate.
Serve with maple syrup, whipped cream, and crispy bacon. Enjoy!

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