The moment the first bite of these Savory Corn Pancakes hits my taste buds, I can’t help but transport myself to a sunny morning spent gathering fresh corn at the local farmers’ market. With the vibrancy of sweet corn and a kick of jalapeño, each pancake feels like a warm hug from the inside out. It’s incredible how simple ingredients—masa harina, buttermilk, and a dash of spice—can transform a casual breakfast into a flavorful experience.
On those busy weekdays when fast food doesn’t quite satisfy, these pancakes offer a delicious escape. They come together in just 25 minutes, making them perfect for any meal of the day or even as a delightful snack for unexpected guests. The unique texture and taste will have everyone asking for seconds. So, let’s fire up that griddle and make some breakfast magic together—your taste buds will thank you!
Why are Corn Pancakes a Must-Try?
Irresistible Flavor: Each bite combines sweet corn and spicy jalapeño for an explosion of taste.
Quick & Easy: Ready in just 25 minutes, they fit effortlessly into busy lifestyles.
Versatile Meal Option: Perfect for breakfast, lunch, or a savory snack—enjoy them anytime!
Crowd-Pleaser: Their unique taste will impress family and friends, making them perfect for gatherings.
Healthier Alternative: A delicious way to step away from fast food and enjoy wholesome ingredients.
If you’re looking for more inventive meal ideas, check out my ultimate breakfast guide for inspiration!
Corn Pancakes Ingredients
• Here’s everything you need to create these irresistible corn pancakes!
For the Batter
- Masa harina corn flour – This gluten-free flour is the star creating the perfect pancake texture.
- Granulated sugar – A touch of sweetness to balance the savory elements.
- Baking soda – This helps the pancakes rise to fluffy perfection.
- Salt – Enhances the flavors and brings everything together.
- Buttermilk – Adds a rich creaminess and tang to the batter.
- Eggs – Provide structure and help bind the ingredients.
- Canola or vegetable oil – Keeps the pancakes moist while cooking.
For the Mix-ins
- Cooked corn kernels – Fresh or frozen, these add delightful bursts of sweetness.
- Jalapeño pepper – Finely diced, it gives a spicy kick that elevates every bite.
Get these ingredients ready, and let’s whip up some delicious corn pancakes that will brighten your day!
How to Make Corn Pancakes
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Whisk Dry Ingredients: In a large bowl, combine masa harina, sugar, baking soda, and salt. Whisk until everything is well mixed and there are no lumps, giving you a smooth start to the batter.
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Combine Wet Ingredients: In a medium bowl, whisk together buttermilk, eggs, and oil until well-blended. Stir in the cooked corn and diced jalapeño for an exciting burst of flavor and texture.
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Mix It Up: Gently add the wet ingredients to the dry, stirring just until combined. The batter should be thick and slightly lumpy, so don’t worry about overmixing—this creates those delightful pancake pockets.
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Heat the Griddle: Preheat a lightly greased griddle or skillet over medium heat. Make sure it’s hot enough for the batter to sizzle when it hits the surface—this ensures a beautiful golden crust.
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Spoon the Batter: Pour ¼ cup of batter onto the griddle for each pancake. Spread the batter gently to form an even layer, which helps them cook evenly.
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Cook to Perfection: Allow the pancakes to cook until the edges look dry and the bottom is golden brown, about 3-4 minutes. Flip and cook on the other side until it’s equally golden, about another 2-3 minutes.
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Serve Immediately: Enjoy your corn pancakes fresh off the griddle for the best flavor and texture. They’re perfect with a drizzle of maple syrup or a dollop of sour cream!
Optional: Garnish with fresh cilantro or a sprinkle of cheese for extra flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Corn Pancakes?
Picture a hearty, colorful spread that complements the comforting warmth of these corn pancakes, where each bite takes you to a cozy brunch gathering.
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Fresh Avocado Salad: The creaminess of avocado, tossed with vibrant tomatoes and onions, brightens up the savory pancakes beautifully. It adds a refreshing touch that balances the pancakes’ spiciness.
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Tangy Sour Cream: A dollop of sour cream on each pancake enhances every bite while adding a creamy, tangy element that perfectly offsets the heat from the jalapeño.
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Crispy Bacon or Sausage: The smoky richness of crispy bacon or savory sausage brings a satisfying crunch and heartiness that rounds out the meal, making it feel indulgent.
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Eggs any Style: Whether scrambled, poached, or sunny-side-up, eggs add protein and richness, creating a well-rounded breakfast experience that everyone will adore.
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Spicy Salsa: A zesty salsa elevates the pancakes to new heights, combining spicy, tangy, and fresh flavors that dance on the palate.
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Corn on the Cob: Serve alongside grilled or sautéed corn on the cob for an extra burst of sweetness, making those flavors even more deliciously pronounced.
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Iced Tea or Lemonade: Refreshing beverages like iced tea or lemonade cut through the richness and add a delightful sip to balance the flavors on your plate.
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Creamy Coleslaw: A light, zesty coleslaw adds crunch and brightness, contrasting with the warm, fluffy texture of the pancakes while enhancing the overall meal.
Embrace these delightful pairings to transform your corn pancakes into a full, satisfying feast!
Storage Tips for Corn Pancakes
Fridge: Store leftover corn pancakes in an airtight container for up to 3 days. This keeps them fresh and ready for a quick meal anytime.
Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet before transferring to a resealable bag. They can last for up to 2 months.
Reheating: To reheat, pop them in the toaster for a quick crisp or warm them in a skillet over low heat, flipping occasionally until heated through.
Thawing: If frozen, thaw corn pancakes in the refrigerator overnight before reheating, ensuring they regain their fluffy texture.
Expert Tips for Corn Pancakes
Perfect Consistency: Avoid overmixing the batter; it should be thick and slightly lumpy. This helps create fluffy corn pancakes with delightful pockets.
Heat Matters: Ensure your griddle is preheated to medium; too hot can burn the pancakes, while too cool can make them soggy and undercooked.
Even Size: Use a measuring cup or a ladle to pour equal amounts of batter. This ensures uniform cooking and makes flipping easier!
Variations: Feel free to experiment with other mix-ins like shredded cheese or chopped herbs to personalize your corn pancakes to your taste!
Storage Tips: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet for a quick breakfast treat.
Make Ahead Options
These Corn Pancakes are perfect for meal prep, saving you precious time on busy mornings! You can prepare the batter up to 24 hours in advance; simply whisk the dry ingredients together and store the wet ingredients separately in the refrigerator. This prevents the batter from becoming too thick or losing its fluffy texture. When you’re ready to serve, just combine the wet and dry mixtures, and cook the pancakes as directed. If you prefer, you can also freeze the cooked pancakes for up to 3 months—layer them between parchment paper and store them in an airtight container. Reheat in the toaster or microwave when you want a quick and delicious meal that tastes just as fresh!
Corn Pancakes Variations
Feel like jazzing up your corn pancakes? Here are some exciting ways to customize them and take your flavor experience to the next level!
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Herb-Infused: Add fresh herbs like cilantro or chives to the batter for a delightful twist. The herbs add a fragrant touch that brightens every bite.
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Cheesy Goodness: Fold in shredded cheese such as cheddar or pepper jack for a creamy, savory flavor. The melty goodness makes the pancakes irresistible.
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Sweet Corn Delight: Swap half of the cooked corn for sweet, caramelized onion for an awesome sweetness that contrasts beautifully with the spice.
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Vegetable Boost: Toss in finely chopped bell peppers or grated zucchini for added nutrition and moisture. These veggies will give your pancakes a colorful crunch that’s sure to please.
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Spicy Variation: Increase the heat by adding cayenne pepper or diced serrano peppers along with the jalapeño. It’s the perfect way to turn up the flavor flames!
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Gluten-Free Option: Replace masa harina with a gluten-free flour blend for a similar texture without the gluten. Enjoy all the flavor without worrying about dietary restrictions!
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Savory Breakfast: Top with crispy bacon or sausage crumbles for a heartier meal. The salty contrast pairs wonderfully with the sweetness of the corn.
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Fruit Fusion: Serve with a side of fresh salsa or pico de gallo for a refreshing burst of flavor. The zesty toppings elevate the dish, making it fun and colorful!
Corn Pancakes Recipe FAQs
How do I select the best corn kernels for my pancakes?
Absolutely! Look for fresh corn kernels from the cob, if possible. When selecting frozen corn, choose ones without added sugar or preservatives. Fresh corn should be bright, firm, and juicy; avoid any with dark spots or a dry appearance, as these may indicate overripeness.
What is the best way to store leftover corn pancakes?
I recommend storing leftover corn pancakes in an airtight container in the fridge for up to 3 days. This helps retain their freshness. If you want to enjoy them later, layer them with parchment paper to prevent sticking, and make sure to keep them sealed tightly!
Can I freeze corn pancakes for future use?
Very much so! To freeze, place the cooled pancakes in a single layer on a baking sheet until frozen solid. Then, transfer them to a resealable freezer bag. They can last for up to 3 months. Just remember to label the bag with the date so you know when to enjoy them!
What should I do if my corn pancake batter is too thick?
No worries! If the batter feels overly thick, simply add a little more buttermilk, one tablespoon at a time, until it reaches your desired consistency. Remember, it should be thick and slightly lumpy, not pourable. Adjusting this way ensures your pancakes will still be fluffy and delicious!
Are these corn pancakes suitable for people with allergies?
The recipe contains common allergens like eggs and buttermilk. If you need a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar. For egg-free pancakes, you can try using ¼ cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flax meal with 2.5 tablespoons of water, let sit for 5 minutes) for each egg.
Delicious Corn Pancakes with a Spicy Jalapeño Kick
Ingredients
Equipment
Method
- In a large bowl, combine masa harina, sugar, baking soda, and salt. Whisk until smooth.
- In a medium bowl, whisk together buttermilk, eggs, and oil. Stir in the cooked corn and diced jalapeño.
- Gently add the wet ingredients to the dry, stirring just until combined.
- Preheat a lightly greased griddle or skillet over medium heat.
- Pour ¼ cup of batter onto the griddle for each pancake, spreading gently.
- Cook until edges look dry and the bottom is golden brown, about 3-4 minutes.
- Flip and cook the other side until golden, about another 2-3 minutes.
- Serve immediately with maple syrup or sour cream!