Corn pancakes, a staple in many cuisines, embody the warm, golden richness of cornmeal—a humble ingredient that lends a uniquely sweet and slightly nutty flavor to any dish. These pancakes bring that beloved corn flavor into fluffy, tender rounds perfect for any time of day, from breakfast to dinner. In this recipe, the combination of all-purpose flour and fine corn flour achieves an ideal texture, marrying the lightness of regular pancakes with the heartiness of corn. Preparing corn pancakes from scratch is also a wonderful way to appreciate the process of cooking slowly and thoughtfully, resulting in a meal that feels homey and satisfying.

For these corn pancakes, patience is key. Allowing the batter to rest for at least six hours or overnight in the refrigerator lets the flour and cornmeal fully absorb the liquid, making the pancakes more tender and amplifying their corn flavor. This step enhances the texture, making each pancake slightly crisp on the outside and airy on the inside.

Corn Pancakes Ingredients

• 1 cup ap flour

• 1 cup fine corn flour

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 cup granulated sugar

• 2 eggs

• 1/4 cup Greek yogurt mixed with 3/4 cup of water (creating 1 cup of liquid)

• 2 Tablespoons melted butter

Corn Pancakes Instruction

• in a medium mixing bowl combine dry ingredients and whisk together

• add the wet ingredients incorporating into the dry mixture with a whisk as you go

• cover the mixture and place in refrigerator for 6+ hours or overnight to hydrate the batter creating more tender pancakes

• to cook place a large cast iron skillet over medium high heat. Melt 1 Tablespoon of butter. Spoon batter onto skillet in little pancake rounds

• cook 2-3 minutes on each side (flip the first side once bubbles start to form)

• serve with butter and honey drizzle or maple syrup

For these corn pancakes, patience is key. Allowing the batter to rest for at least six hours or overnight in the refrigerator lets the flour and cornmeal fully absorb the liquid, making the pancakes more tender and amplifying their corn flavor. This step enhances the texture, making each pancake slightly crisp on the outside and airy on the inside.

A simple mixture of pantry ingredients transforms into something special in this recipe, with each ingredient playing an essential role in building flavor and texture. Fine corn flour provides a smooth consistency, distinct from coarse cornmeal, which can add too much grit. Instead, corn flour offers a mild flavor and a lovely, melt-in-your-mouth texture. All-purpose flour complements it, adding structure and a soft, fluffy lift. Baking powder and baking soda work together as leavening agents, helping the pancakes rise and giving them a lightness that’s delightful to bite into. Greek yogurt and water, combined for tangy moisture, bring subtle acidity that reacts with the baking soda for additional lift.

The rest period in the refrigerator is a secret ingredient of its own, one that will significantly impact the quality of your pancakes. Hydrating the batter for an extended time allows the flour particles to absorb moisture fully, creating a smoother batter and reducing the need for additional mixing, which can lead to toughness. When you’re ready to cook, heating a cast-iron skillet ensures even browning, while a dab of butter adds a rich, nutty undertone as it melts and caramelizes the pancake edges.

When cooking these pancakes, look for bubbles on the surface as a signal to flip—a classic trick that helps ensure even cooking. The golden-brown crust you get from the cast iron is unmatched, giving these pancakes a slightly crisp outer layer that contrasts beautifully with their fluffy interior. Serve them with a pat of butter, a drizzle of honey, or a splash of maple syrup to play up the natural sweetness of the corn.