A Summertime Brunch Must-Make: Cornmeal Pancakes with Sweet Corn

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Whenever I have some time to spare in the morning, especially on the weekend, I like to pamper myself by having a long and luxurious brunch. For me, that usually means pancakes will be on the menu.

It doesn’t really matter what kind I make, but I do like to vary the recipe according to the season and the produce that’s available.

Today’s recipe pays tribute to summer – and we’ll be cooking with fresh corn to honor this beautiful season!

Using cornmeal and flour as the base for the batter, I add egg, milk, lemon juice, vanilla, and sugar. Then, I add fresh corn right out of the garden for a bit of crunchiness and contrast in texture.

These pancakes need to be cooked over low heat and require a bit of patience. But when you’ve got a plate full of these, drizzled with honey or your favorite fruit syrup and topped with more fresh corn, you’ll know it was all worth it!

For those who prefer something savory to a sweet item in the morning (or even if you’re serving up breakfast for dinner) simply skip the vanilla, and stir in a fistful or two of shredded sharp cheddar. It’s great melted on top as well, and these hotcakes make a great companion to bacon, sausage, or a homemade tofu scramble.

To make a dairy-free version, substitute your favorite soy, almond, coconut, or other type of non-dairy milk for the regular milk in this recipe.

If you ask me, though, I prefer to go the sweet route. It highlights the flavor of the sweet yellow kernels so perfectly!

Can’t wait to eat these right now? Let’s head straight to the recipe!

The Recipe

Cornmeal Pancakes with Sweet Corn

Votes: 4 Rating: 4.75 You: Rate this recipe!

Print Recipe

Delightful, filling, and bursting with fresh sweet corn, these cornmeal pancakes are a great way to start off your day. Get the recipe now on Foodal.

Servings	Prep Time
10 Pancakes	10 minutes

Cook Time

30 minutes

Servings Prep Time 10 Pancakes 10 minutes

Cook Time 30 minutes

Cornmeal Pancakes with Sweet Corn Votes: 4 Rating: 4.75 You: Rate this recipe! Print Recipe Delightful, filling, and bursting with fresh sweet corn, these cornmeal pancakes are a great way to start off your day. Get the recipe now on Foodal. Servings Prep Time 10 Pancakes 10 minutes Cook Time 30 minutes Servings Prep Time 10 Pancakes 10 minutes Cook Time 30 minutes

Ingredients

• 1 ear fresh corn (or 1 cup fresh kernels)
• 2 tablespoons melted coconut oil plus more for brushing the skillet
• 1 large egg*
• 1 1/4 cups milk,
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 cup all purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• honey to drizzle over the pancakes

Servings: Pancakes

Units:MetricUS Imperial

Instructions

1. Brush a large frying pan with oil. Sauté the kernels in the skillet over medium-high heat until just cooked. Set them aside in a bowl.
2. Wipe the skillet clean.
3. In a large mixing bowl, whisk the melted coconut oil, egg, milk, lemon juice, and vanilla extract together. In another bowl, combine the sugar, all-purpose flour, cornmeal, and baking powder, and mix to combine.
4. Sift the dry ingredients into the wet ingredients and whisk until you get a homogeneous batter that is neither too thick nor too thin. Add milk a tablespoon at a time if too thick, or flour a teaspoon at a time if too thin.
5. Add most of the cooked kernels, reserving 2 tablespoons for the topping, and mix until they are evenly distributed.
6. Heat up the skillet over medium-low heat and brush the surface with a bit of coconut oil. Ladle 1/4 cup of batter at a time onto the center of the skillet, swirling slightly to form a circle, and let it cook for about 2 minutes until bubbles start to form on the surface and the edges have turned golden. Use a spatula to flip the pancake over and let it cook for another minute or so until the other side is also golden brown.
7. Repeat until all of the batter is used.
8. Drizzle the pancakes with honey, top them with cooked kernels, and serve!

Nutritional Information*

Cooking by the Numbers…

Step 1 – Get the Mise en Place Ready

Measure the coconut oil, salt, milk, lemon juice, vanilla extract, sugar, flour, cornmeal, and baking powder. Set aside the egg and the fresh ear of corn.

If your coconut oil is solid at room temperature, melt it in the microwave, in 30-second intervals.

Husk the corn if you haven’t already, remove the silk, and cut the kernels off the cob.

Step 2 – Sauté the Kernels

Place the kernels in a large skillet over medium-high heat and sauté them until they are just cooked. They should also have turned turn a bright yellow.

Transfer them to a bowl and set aside.

Use a paper towel to wipe the skillet clean.

While I love cooking the kernels in the saute pan, you can choose your favorite method for prepping corn to get them soft and tender, like boiling or using the electric pressure cooker.

Step 3 – Prepare the Batter

In a large mixing bowl, combine the melted coconut oil, egg, milk, lemon juice, and vanilla extract. Whisk to combine.

In another bowl, mix the sugar, flour, cornmeal, and baking powder together.

Sift the dry ingredients into the bowl with the wet ingredients and whisk very well until you get a homogenous batter that is thin enough to be pourable, but not too liquid either.

If the mixture is too thick, you can add milk one tablespoon at a time, stirring between additions until you achieve the desired consistency. If it’s too thin, add one teaspoon of flour at a time.

Set aside about 2 tablespoons of the cooked corn kernels. Add the rest to the batter and mix well until they are evenly distributed.

Step 4 – Cook the Pancakes

Place the skillet over medium-low heat, and brush the surface with coconut oil. Ladle about ¼ cup of batter onto the center of the skillet and swirl gently to create a circle.

Let the batter cook for about 2 minutes, until you start to see bubbles forming on the surface, the top is no longer shiny, and the edges have turned golden brown.

Gently flip the pancake over and then cook it for another minute until the bottom has also turned golden brown.

The key here is patience, as pancakes need to take their time to cook. Don’t rush, even if you’re tempted to flip them over as soon as possible. It’ll be worth the wait.

Repeat until all of the batter has been used up.

Step 5 – Drizzle, Top, and Serve!

Divide the pancakes evenly between two plates, drizzle them with honey, and top them with the remaining sweet corn.

Start Your Day with These Delightful Pancakes

When fresh corn is available in abundance, these pancakes are the perfect way to take advantage of them!

This recipe is simple, perfect for a relaxing morning at home, and it makes for an amazing breakfast or brunch. I hope you will try it at your house today.

If you want a new spin on the classic pancake, try our recipe for a vanilla Dutch baby!

About Felicia Lim

Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.

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