Corn Pancakes (with can of corn)

These corn pancakes are soft and creamy on the inside. This recipe uses cream-style canned corn for a perfect texture. Pancakes are easy to make and delicious for breakfast.

Corn pancakes for breakfast and snack

These corn pancakes are like cream on the inside. This makes them incredibly delicious!

They are a little different from classic pancakes because the inside is very soft. Have you ever tried corn pudding? This is the pancake version.

Plus, you get chunks of corn kernels with every bite. The cream-style corn gives it just the right amount of texture.

Ingredients

This corn pancake recipe uses simple ingredients that you can easily find at the grocery store. In fact, you may already have it all in your kitchen.

For these corn pancakes, you’ll need:

• can of cream style corn
• flour
• sugar
• baking powder
• salt
• egg
• butter

Use canned cream-style sweet corn

The best part about this corn pancake recipe is that it uses canned corn. The corn cream gives these pancakes a subtle sweet taste.

Also, the pancakes end up with a light, custard-like texture. I especially like to use canned corn because it’s a pantry staple.

How to make corn pancakes

These corn pancakes are simple to make. They’ll be on the grill in no time!

The full recipe is below, but I’ll share some tips and tricks to get them perfect in no time.

Two-bowl process

This pancake recipe is essentially a 2-bowl process. Use a bowl to mix the dry ingredients. Use another bowl to mix the wet ingredients.

Then combine the two bowls together. Finally, add the melted butter.

Cook the corn pancakes with butter

I cook these corn pancakes with butter for extra rich flavor. Before adding each batch of pancakes to the griddle, melt a little butter.

If you have a silicone brush, use it to spread the melted butter. It will give your pancakes a nice lace look.

Unfortunately, I didn’t make it for this batch of pancakes, so I can’t show you with these photos. But you can see what I mean by lacey look in this skinny pancake recipe.

Compared to these photos, the difference is noticeable. For the photos below, I simply swirled the pan with the melted butter.

Adjust stove heat as needed

These pancakes were cooked for me on medium heat. However, stoves and pans handle heat differently.

You may need to adjust it to a medium-low heat. Do this especially if your pancakes are browning too quickly before cooking.

For example, this can happen if you use a cast iron iron instead of an aluminum iron.

when to turn

After you drop the pancake batter on the griddle, keep an eye on it. The bottom of the pancakes should be a light golden brown when you flip them.

At the same time, the edges of the pancakes should look a little dry. Also, the top of the pancakes should have bubbles on the surface.

After you flip each pancake, cook for another couple of minutes. Grill until both sides are light golden brown.

Toppings for corn pancakes

I personally like these corn pancakes with just a touch of maple syrup for breakfast. It doesn’t need classic pancake toppings like cream or berries.

Other plugins that would work just as well:

• honeydew
• simply simple
• grated salted butter
• sprinkle of sea salt

This pancake is subtly sweet. As such, it handles maple syrup and honey well as a topping.

However, it can easily be eaten as a side dish and as a side dish to a savory meal. If so, a drizzle of salted butter would go great!

Enjoy this corn pancake recipe

I hope you enjoy this corn pancake recipe. We love the cross between the smooth texture of corn pudding and a pancake.

If you have any questions, feel free to leave them in the comments below.

Other breakfast recipes with corn

Do you like corn? If so, here are some other breakfast recipes that use corn as an ingredient.

This breakfast recipe is great for Thanksgiving morning. If you’re looking for more inspiration, check out 50+ Thanksgiving Breakfast Ideas.