Corn Pancakes

These corn pancakes are loaded with whole kernel corn that bursts with sweetness against a fluffy, lightly golden batter. Light corn syrup in the mix adds a mellow sweetness and helps the pancakes brown evenly on the griddle.

The batter comes together in one bowl. Dry milk powder stands in for liquid milk, which keeps the batter thicker and gives you pancakes with more structure. Combined with both baking powder and baking soda, you get serious lift that keeps them tender inside while the edges crisp up.

What makes these different from regular pancakes is the texture. Every bite has those little corn kernels popping through, adding a satisfying chew against the soft cake. They’re sweet enough to eat with just butter, though a drizzle of maple syrup never hurts.

Chef Tips

• Drain the canned corn thoroughly and pat dry with a paper towel. Excess moisture makes the batter too thin and the pancakes won’t hold together.
• Don’t overmix the batter. Lumps are fine. Overworking develops gluten and makes pancakes tough and chewy instead of tender.
• Wait for bubbles to form on the surface and the edges to look set before flipping. One flip only.
• Keep finished pancakes warm on a baking sheet in a low oven while you cook the rest.

Variations

• Cornmeal boost: Replace ¼ cup of the flour with fine cornmeal for even more corn flavor and a slightly gritty texture.
• Savory spin: Skip the sugar, add a pinch of cayenne and fold in diced jalapeños. Serve alongside eggs and bacon.