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Sweet Corn Pancakes
I remember my father making corn pancakes for me when I was little, and they’ve always been a favorite of mine. There’s something unexpected and special about those sweet, crisp little nuggets hidden inside fluffy pancakes, and it never fails to make me smile!
For extra fun, I suggest preparing as mini-pancakes 🙂
Sweet Corn Pancakes (serves at least 2 )
You can use canned, frozen or fresh but make sure it’s cooked and (if frozen), thawed.
Ingredients:
- 1 1/2 cups So Delicious Coconut Milk, plus some extra to adjust consistency if needed
- 2.5 Tablespoons vegetable oil
- 1 Tablespoon white granulated sugar
- 1/2 Tablespoon brown sugar
- 1/3 cup AP flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt, plus an extra pinch
- Heaping 1/2 cup of sweet corn
Directions:
- Combine all dry ingredients together in a large bowl, mixing well. Slowly add the coconut milk, oil and corn, mixing just until smooth. If it’s too thick, you can thin it out with a dash of coconut milk.
- Ladle the batter onto hot, oiled pan or griddle over medium-high heat. Let sit until bubbles appear and then start to pop on top of the pancake, then flip. Make sure you don’t flip too soon because multiple flippings ruin the texture of the pancake!
Enjoy!
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Barb, those are gorgeous!!
I really like corn in breakfast foods. I bet the new Earth Balance Sweet Cinnamon spread would taste great on these.
An ideal recipe to send off corn season with, and really end it on a high note! I can’t get over how fluffy those pancakes look.
Goodness gracious… anything with corn… love it! : )
I never would have thought to add corn to pancakes- genius! This is a must-try for sure 🙂
Wow! corn pancakes! Dreamy!
mum used to make a savory version.. love how fluffy the pancakes came out.
I never tased corn pancakes before so I must make them to see how they turn out! 🙂 they look so tasty too! 🙂 A lovely composed picture! 🙂
YUM. Love corn pancakes! I love that you left whole kernels in them. Looks delish.
I made them & they tasted superb, my friend! 🙂
Made these tonight for a breakfast/diner meal. Loved them! Only question is if the measurements are right. I ended up having to add some flour and only use about 1/2 a cup almond milk and it was still really thin.
I believe they are… maybe this is a good excuse for me to make these again and make sure! 🙂
Let me know if you do! .334 c flour and 1.5 cups “milk” seems off to me.