Go Back

30-Minute Sweet Corn Pancakes

Jessica T. Brown
Fluffy, sweet corn pancakes elevated with homemade corn brown butter for a rich, nutty flavor.
Perfectly crispy on the outside and tender inside, these pancakes are a wholesome breakfast or brunch favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Fusion
Servings 11 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.