Fluffy Sweet Corn Pancakes

Name: Fluffy Sweet Corn Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup buttermilk; 2 large eggs (lightly beaten); 2 tbsp butter (melted); 1 cup corn kernels (fresh or frozen, thawed)

35 min 4 servings Easy

All Recipes

Delight in fluffy sweet corn pancakes, perfect with a dollop of sour cream or a drizzle of maple syrup.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Sweet corn pancakes are a delightful twist on traditional pancakes, combining the light, fluffy texture we all love with the fresh sweetness of corn kernels. These pancakes are versatile, offering a savoury experience when topped with sour cream, or a sweet one with the classic Canadian touch of maple syrup. Corn is a staple ingredient that adds not only flavour but also a unique texture to these pancakes. Whether you're using fresh kernels during peak season or frozen ones for convenience, the result is a breakfast dish that's as satisfying as it is delicious. Perfect for a weekend brunch or a cozy breakfast at home, sweet corn pancakes are sure to become a family favourite.

Instructions

Prepare the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Pro tip: Sifting the dry ingredients can help achieve a lighter pancake texture.

Combine the wet ingredients

In another bowl, mix the buttermilk, eggs, and melted butter until well combined.

Pro tip: Ensure your eggs are at room temperature for better incorporation.

Mix wet and dry ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Lumps in the batter are okay; they will cook out.

Add corn kernels

Gently fold in the corn kernels until evenly distributed throughout the batter.

Pro tip: Use a spatula to fold to avoid breaking the corn kernels.

Heat the skillet

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Pro tip: A drop of water should sizzle on the skillet when it’s ready.

Cook the pancakes

Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for another 2 minutes, until golden brown.

Pro tip: Adjust heat as necessary to prevent over-browning.

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Tips & Tricks

Ensure the batter is not overmixed to keep pancakes fluffy.
Use fresh corn for a burst of sweetness in every bite.
A non-stick pan ensures easy flipping and even cooking.

Frequently Asked Questions

What are sweet corn pancakes?

Sweet corn pancakes are fluffy pancakes with corn kernels mixed into the batter, offering a sweet and savoury twist.

How do you make corn pancakes?

Mix dry and wet ingredients separately, combine, fold in corn, and cook on a skillet until golden.

Can I use canned corn for pancakes?

Yes, canned corn can be used. Drain and rinse it well before adding to the batter.

What can I serve with sweet corn pancakes?

Serve with maple syrup for a sweet option or sour cream for a savoury touch.

Are sweet corn pancakes gluten-free?

This recipe is not gluten-free, but you can substitute with a gluten-free flour blend.

Can sweet corn pancakes be made ahead?

Yes, pancakes can be made ahead and reheated in a skillet or toaster.

Serving Suggestions

Serve your sweet corn pancakes warm, paired with your choice of sour cream for a savoury touch or maple syrup for a traditional sweet delight. These pancakes can be made ahead and kept warm in a low oven (about 90°C/200°F) until ready to serve. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a toaster for a quick breakfast on-the-go.