These Sweet Corn Pancakes with Corn Brown Butter are a delightful twist on traditional breakfast pancakes, combining natural sweetness and fresh corn flavor in every bite.
By blending whole corn kernels directly into the batter, the pancakes achieve a tender, fluffy texture while retaining subtle corn kernels for a pleasing bite.
The addition of Greek yogurt and milk creates a protein-rich, calcium-packed breakfast that keeps you energized throughout the morning.
Griddling the pancakes in butter gives them irresistibly crispy edges, while the homemade corn brown butter adds a luscious, nutty richness and a touch of indulgence without overwhelming the natural sweetness.
High in fiber from corn and moderate in sugar, these pancakes are a wholesome choice for everyday breakfasts, brunches, or even meal prep.
They are simple to make, satisfyingly light yet filling, and versatile enough to pair with fruit, nuts, or a drizzle of maple syrup for a complete, balanced meal.
Must-Have Tools for Perfect Results
High-Speed Blender
Essential for pureeing fresh corn into a smooth, creamy batter while leaving just the right amount of texture. Perfect for smoothies, soups, and other blended recipes.
Large Mixing Bowl
Provides ample space to whisk together wet and dry ingredients without spills. A durable, versatile bowl is invaluable for any baking or cooking task.
Non-Stick Skillet or Griddle
Ensures evenly cooked pancakes with golden, crispy edges while minimizing the need for excess butter or oil. Ideal for eggs, pancakes, and sautéing vegetables.
Medium Sauté Pan
Perfect for making corn brown butter, allowing the butter to melt slowly and develop a nutty aroma without burning. Also useful for sauces, reductions, and caramelizing vegetables.
Food Processor
Quickly transforms the corn brown butter into a smooth, spreadable texture while retaining some kernel bits for added bite. Great for pestos, nut butters, and dips.
30-Minute Sweet Corn Pancakes
Equipment
- 1 Blender
- 1 Large Mixing Bowl
- 1 Griddle or Large Non-Stick Skillet
- 1 Medium Sauté Pan
- 1 Food Processor
Ingredients
For the Pancakes:
- 2 ears of corn or 2 cups corn kernels (290 g)
- 1 cup milk of choice 240 mL
- 1/2 cup Greek yogurt 2% (115 g)
- 1 large egg
- 1/4 cup granulated sugar 50 g
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour 210 g
For Griddling:
- 2 tbsp salted butter plus more as needed
For Corn Brown Butter:
- 1/2 cup salted butter 113 g
- 1 ear of corn or 1 heaping cup corn kernels (145 g)
- 1/2 tsp flaky salt
- For Serving:
- 1/4 cup turbinado sugar 55 g
Instructions
- Prepare the Corn Base: Slice the kernels off 2 fresh ears of corn, or measure out 2 cups of pre-cut corn, and place them into a high-speed blender. Add 1 cup of your choice of milk and blend for about 15 seconds until the mixture is mostly smooth but still retains small corn textures, giving the pancakes a naturally sweet, rustic bite. Pour this blended corn mixture into a large mixing bowl, creating the flavorful base for your pancake batter.
- Combine Wet Ingredients: To the bowl with blended corn, whisk in 1/2 cup Greek yogurt and 1 large egg, ensuring the yogurt is fully incorporated for creamy consistency. Add 1/4 cup granulated sugar and 1 teaspoon of kosher salt, whisking gently but thoroughly until the mixture is smooth, slightly thick, and evenly combined. This step ensures the pancakes will be tender, moist, and naturally sweet without being overly dense.
- Incorporate Dry Ingredients: In a separate small bowl, mix 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda to evenly distribute the leavening agents. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the pancakes light and fluffy. The batter should be thick but pourable, with visible specks of corn throughout for added texture.
- Preheat Skillet or Griddle: Place a non-stick skillet or griddle over medium-low heat and add 2 tablespoons of salted butter, allowing it to melt and coat the surface evenly. Test the heat by sprinkling a few drops of water; if they sizzle gently, the skillet is ready for cooking. This careful temperature control ensures the pancakes cook evenly with golden-brown, crispy edges while remaining soft inside.
- Cook the Pancakes: Using a 1/3-cup measuring scoop, pour the batter onto the skillet, leaving space between each pancake to allow for spreading. Cook for 2–3 minutes until bubbles form on the surface and the edges begin to set, then carefully flip and cook the other side for another 2–3 minutes until golden brown. Repeat until all batter is used, adding additional butter to the skillet as needed to prevent sticking and enhance flavor.
- Make Corn Brown Butter: In a medium sauté pan, melt 1/2 cup salted butter over low heat and add 1 heaping cup corn kernels. Stir occasionally and cook for 5–6 minutes until the butter develops a rich, golden-brown color with a nutty aroma and the corn begins to pop slightly. Remove from heat and allow the mixture to cool slightly before transferring to a food processor for pulsing into a mostly smooth, slightly textured corn brown butter.
- Finish Corn Brown Butter: Once pulsed, check the texture of the corn brown butter and sprinkle in 1/2 teaspoon flaky salt, adjusting to taste. The spread should be rich, creamy, and slightly grainy with bits of roasted corn for added flavor. Chill briefly in the fridge if you prefer a firmer spread or keep it at room temperature to remain soft and easily spreadable.
- Serve Pancakes With Toppings: Stack the cooked pancakes on a serving platter and generously spread corn brown butter over each pancake. Sprinkle 1/4 cup turbinado sugar over the top for added crunch and sweetness, or customize with your favorite toppings such as fresh berries, maple syrup, or a drizzle of extra melted butter. Serve immediately while warm for a comforting, flavorful breakfast that highlights the natural sweetness of fresh corn.
Notes
- Use fresh corn for the sweetest flavor; frozen corn can work in a pinch but may add extra moisture.
- Do not overblend the corn and milk mixture—some texture is essential for a rustic bite.
- Keep the skillet or griddle at medium-low heat to prevent burning while achieving golden-brown edges.
- Corn brown butter can be made in advance and stored in the refrigerator for up to 3 days.
- Pancakes are best enjoyed immediately, but leftover pancakes can be reheated gently in a skillet or toaster.
Chef’s Secrets for Best Results
The key to perfectly fluffy corn pancakes lies in balancing moisture and texture.
Blending the corn with milk creates natural sweetness and tenderness, while leaving some kernel pieces gives a delightful bite.
Gently folding dry ingredients into wet ensures the pancakes remain light rather than dense. When griddling, low and steady heat is crucial for achieving crispy, golden edges without overcooking the center.
For an extra layer of flavor, the corn brown butter can be slightly caramelized for a nutty aroma, enhancing the pancakes’ natural sweetness.
Using high-quality butter and fresh corn elevates this simple recipe into a breakfast worth savoring.
Serving Suggestions for Breakfast Delight
These corn pancakes shine on their own but can be paired with a variety of toppings to suit any palate.
For a classic touch, sprinkle with turbinado sugar and a drizzle of maple syrup.
Fresh berries or sliced bananas add brightness and natural sweetness, while a dollop of Greek yogurt can lend creaminess and protein.
For a decadent brunch, try topping with whipped cream and a few roasted nuts for texture.
Corn brown butter acts as both a flavor booster and a luxurious spread, turning each pancake into a rich, savory-sweet bite.
Storage Tips for Leftovers
Leftover pancakes should be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them gently in a non-stick skillet over low heat to preserve crisp edges, or microwave briefly for convenience.
Corn brown butter can be stored separately in a small jar or airtight container in the fridge for up to 3 days; allow it to soften at room temperature before spreading.
For longer storage, both pancakes and corn brown butter can be frozen—pancakes wrapped individually in parchment and sealed in a freezer-safe bag, corn butter in a freezer-safe container—allowing for quick, flavorful breakfasts any day.
Frequently Asked Questions (FAQs)
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well—just thaw and drain any excess water before blending with milk. The flavor may be slightly less sweet, but the texture remains tender.
2. How can I make these pancakes gluten-free?
Replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or another binder to maintain pancake structure.
3. Can I make the corn brown butter ahead of time?
Absolutely! Corn brown butter can be prepared a day or two in advance and stored in the refrigerator. Bring it to room temperature before serving for easy spreading.
4. How do I prevent pancakes from sticking to the skillet?
Use a non-stick skillet or lightly grease the surface with butter or oil. Ensure the pan is heated evenly over medium-low heat before adding batter.
5. Can I add extra flavors to the batter?
Yes, you can fold in spices like cinnamon or nutmeg for a warm flavor, or mix in finely chopped herbs such as chives for a savory twist. Keep additions minimal to preserve the sweet corn flavor.
This recipe is inspired by justinesnacks and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
