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Sweet Corn Pancakes

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 15-20 mins
  • Total Time: 20-30 mins
  • Yield: Serves 5 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American


Savory sweet corn pancakes served with pure maple syrup.


  • 1 cup whole wheat flour
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher or sea salt
  • 1 ¼ cups low fat buttermilk
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1 cup sweet corn kernels
  • ¼ cup pure maple syrup


  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until combined.
  2. In a separate bowl, whisk together the buttermilk, egg and butter until combined. Whisk the wet ingredients into the bowl with the dry ingredients until combined. Fold in the sweet corn kernels. Let sit 5 minutes.
  3. Heat a large skillet to medium heat and coat with cooking spray. Once hot, scoop a few ¼ cup dollops of pancake batter into the skillet. Cook 2-3 minutes or until the bottom is lightly browned, then flip and cook another 2-3 minutes, until pancakes are set. Repeat with the remaining batter.
  4. Serve with maple syrup.


Storage Tip: Make in advance and freeze in airtight containers or a Ziplog bag for up to 2 months.

Make it a Meal: Serve with fresh fruit.


  • Serving Size: 2 pancakes
  • Calories: 312
  • Sugar: 14g
  • Sodium: 314mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 59mg

Keywords: pancakes, breakfast, brunch, corn, sweet corn