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Savory Fresh Corn Pancakes

Makes twelve 4-inch pancakes

40 minutes

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These savory pancakes are best made with kernels freshly cut from the cob. Out of season, 4 cups frozen corn kernels, thawed and patted dry, are a reasonably good alternative. The batter can be made with either buttermilk or whole milk, so use whichever you have or prefer. The pancakes are great alongside bowls of chili or grilled pork chops or seafood. To serve as a light main, top them with sour cream or crème fraîche, plus flaked smoked trout or slices of smoked salmon, with a salad to accompany. Leftover pancakes reheat well on a wire rack in a 250°F oven.

Makes twelve 4-inch



Don’t crank up the heat to brown the pancakes more quickly. Steady, medium heat helps ensure that the batter as well as the corn kernels fully cook through by the time the exteriors are nicely browned.

40 minutes


  • ¾

    cup plus 1 tablespoon all-purpose flour

  • teaspoons baking powder


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Robert S.
August 10, 2022
This recipe is a keeper.
These corn pancakes were terrific. My wife and I just loved that the pancakes were light and tasty. It's a great use of the bounty of fresh Summer corn. I substituted smoked salmon for the suggested smoked trout. As Tamara V. suggested, I used the smoked paprika/cayenne pepper combination in place of the chipotle in adobo sauce. I found the timing to prep and cook was longer than stated because of the shucking of 6 ears of corn, but it was well worth the effort. Would definitely make this again.
Tamara V.
July 6, 2022
These are amazing! I realized I didn’t have chipotle in adobe, so I subbed with a combination of smoked paprika (2 tsp) and cayenne pepper (1/4 tsp).