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Fresh Corn Pancakes with Maple Syrup

Yield: Makes about 16 four-inch pancakes.

In this adaptation of a recipe by Marion Cunningham, fresh corn is folded into a light cornmeal and buttermilk batter. Served alongside peppered bacon, it satisfies both my sweet and savory breakfast cravings. For more ways with fresh corn, see my article Sweet Summer Corn Off the Cob.


  • Kernels from 1 ear corn (to yield 1 cup)
  • 2 cups buttermilk
  • 2 large eggs
  • 6 Tbs. unsalted butter, melted; more for serving
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp. sugar
  • 1/2 tsp. baking soda, sifted to remove lumps
  • 1 tsp. kosher salt
  • Maple syrup for serving


  • Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 min. Drain and set aside.
  • In a small bowl, whisk together the buttermilk, eggs, and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt to thoroughly blend. Add the wet ingredients to the dry and stir until just combined — there will still be lumps. Gently fold in the corn kernels.
  • Lightly oil a griddle or cast-iron skillet and heat until it’s medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup of batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook until golden on the bottom, about 1 to 3 min. per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.


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Reviews (2 reviews)

  • VAgardengirl | 01/15/2009

    I made this recipe during the summer using fresh Silver Queen from our garden and all I can say is what a delightful recipe. Lovely served with country ham and baked apples.VAgardengirl

  • Soapdish | 10/04/2008

    These are very tasty pancakes. The batter was very liquid and I will add a tablespoon or two of flour the next time I make them. I used 1/2 tsp. of salt because I used salted butter and canned corn (w/salt added). I also used "instant" buttermilk powder (2 c. water, 8 T. buttermilk powder.)

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