Corn lovers rejoice! This fluffy sweet corn pancake recipe has double corn in it! Filled with sweet corn kernels and crunchy cornmeal, you’ll be totally satisfied with each bite filled with that sweet corn flavor.
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Why You'll Love This Recipe
- These sweet corn pancakes are hefty and filling! Your whole family will love them. Start your day with a nice brekky which can keep you feeling full for a while.
- Whisk, pour and cook, it’s that simple.
- Get fluffy pancake perfection every time, the perfect texture is achieved with simple ingredients.
- Make a big batch and store them in the fridge, ready for when you’re hungry
- This corn pancake recipe doesn't need any oil or butter! Your hips can rejoice too! I show you how to do this in the video.
- Dietary friendly - vegan, can easily be made gluten free, I make the GF version for myself all the time.
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
- All-purpose flour, aka plain flour, will create the cakiness of these pancakes.
- Cornmeal or instant polenta is amazing in this recipe (avoid coarse cornmeal or polenta), I just adore the tiny little crunchy granules. The added texture is like a little party in my mouth.
- Baking powder will help to create a fluffy pancake texture as it reacts with the vinegar. Either plain white vinegar or apple cider vinegar can be used.
- Salt will help elevate the mild sweetness.
- Sweet corn kernels, you can use fresh corn or canned corn. I used canned which I drained the excess liquid prior to using the corn kernels. If you’re not a fan, just leave these out.
- Dairy-free milk, you can use your preferred variety.
- Maple syrup will be added to make each pancake mildly sweet.
Make These Gluten Free Corn Pancakes
Replace the all-purpose flour with gluten free all purpose flour, cup for cup. The batter will be thicker which means you will have to use the back of a wet spoon to shape out the corn pancakes when pouring the batter.
I make this version for myself and the other ones for my family. I use an all-purpose gluten-free flour with a thickener in it.
Also, make sure that the baking powder used is gluten free.
How to Make Sweet Corn Pancakes
Mix the dry ingredients. In a large bowl add the all-purpose plain flour, cornmeal or instant polenta, baking powder and salt. Whisk until these are evenly combined, then make a well in the center of this dry mixture.
Make the pancake batter by adding the dairy-free milk, maple syrup, and vinegar to the dry ingredients in the center of the well and then whisking together. Do not over mix and make sure there are no small lumps.
Allow the batter to rest for 5 minutes so that the baking powder and vinegar can react.
Fold the corn kernels into the batter.
Cook the corn pancakes. Heat up your nonstick griddle or large skillet (frying pan) (affiliate link) on high, then turn it down to either medium heat or medium-high heat (depends on your stovetop).
Scoop the batter using ¼ measuring cup, then pour batter onto the hot griddle or pan, let it cook for 2½ minutes, then flip and cook the second side for another 2½ minutes.
Both sides should be golden brown.
Repeat until the rest of the batter is all used.
Serve warm with maple syrup or your favorite pancake topping.
When to flip corn pancakes
Small bubbles will start to form on the surface of the pancakes and the edges of the pancakes look dry and set. This will usually take about about 2½ minutes, this is when it’s time to flip.
What if I don't have a non-stick skillet or griddle?
Use either melted butter (dairy-free of course), cooking spray or your preferred neutral oil (vegetable oil or canola oil) to cook these pancakes in, this will ensure they do not stick.
You will need to heat up whichever you decide to use and then add the pancake batter to the hot oil for example.
Store any leftover sweet corn pancakes in an airtight container, once they have cooled to room temperature. Then keep them in the fridge for up to 5 days.
Once the pancakes have cooled to room temperature, place them flat on a freezer-friendly tray in a single layer (not overlapping) and freeze overnight. Then transfer the frozen pancakes to an airtight freezer-friendly bag and seal them shut storing them flat in the freezer for up to three (3) months.
I like to defrost my corn pancakes by placing them directly from the freezer into a toaster. The result is fun toasted pancakes! So much yum!
Whilst I absolutely love these with just a drizzle of maple syrup and a side of fresh fruit such as fresh blueberries, strawberries or kiwi fruit, here are a few suggestions to try;
Smear your favorite jam, you could try making this easy chia seed plum jam.
Drizzle your favorite chocolate syrup. or just add any of your favorite pancake toppings.
More Vegan Corn Recipes
If you love this recipe, you will definitely love my vegan gluten free cornbread, it's perfectly moist and has the right amount of crumb.
These vegan corn fritters are ridiculously easy to make, you only need 4 ingredients!
My air fried corn ribs are always a hit with everyone!
Or try these vegan veggie curry puffs which feature corn kernels in the filling.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Fluffy Sweet Corn Pancakes With Cornmeal
- 1 cup All purpose flour or gluten free all purpose flour
- 1 cup Cornmeal or instant polenta
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
- 1 cup Dairy free milk
- 1 teaspoon Vinegar
- 3 tablespoons Maple syrup
- 1 cup Corn kernels drained if using canned
- In a large bowl add the all-purpose plain flour, cornmeal or instant polenta, baking powder and salt. Whisk until these are evenly combined, then make a well in the center.1 cup All purpose flour, 1 cup Cornmeal, 1 tablespoon Baking powder, ¼ teaspoon Salt
- Add the dairy-free milk, maple syrup, and vinegar to the dry ingredients and then whisking together. Do not over mix and make sure there are no small lumps. Allow the batter to rest for 5 minutes. Then fold in the corn kernels.1 cup Dairy free milk, 1 teaspoon Vinegar, 3 tablespoons Maple syrup, 1 cup Corn kernels
- Heat up your nonstick griddle or large skillet (frying pan) on high, then turn it down to either medium heat or medium-high heat (depends on your stovetop), scoop the batter using ¼ measuring cup, then pour onto the hot griddle or pan, let it cook for 2½ minutes, flip and cook the second side for another 2½ minutes. Both sides should be golden brown. Repeat until the rest of the batter is all used. Serve warm with maple syrup or your favorite topping
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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