Corn Fritter Pancakes

Corn Fritter Pancakes

I was blown away by these Corn Fritter Pancakes. They’re absolutely surprising, straddling the line between savory and sweet, and they are absolutely delish, too.

Corn Fritter Pancakes

Corn Fritter Pancakes

I’ve had corn fritters before, little deep-fried balls of corn deliciousness, and I know there are corn fritters cooked on a griddle. These lean more toward the pancake spectrum. Serve them for breakfast or like I have as a base for barbecue deliciousness.

About Corn Fritter Pancakes:

Corn Fritter Pancakes really were a new one on me. Yep, me. Who hails from Iowa where some of the best corn is grown! I’m always looking for “new” corn recipes and it seems like a corn fritter that’s griddled like a pancake is more of a Southern invention. Hey to all my family that lives down in Georgia – you’ve been holding back! My mind hardly knew how to classify all those flavors and textures, the corn, the scallions, the sweet, the savory, all combined into a crispy on the outside, tender pancake.

I got the idea of these Corn Fritter Pancakes (ok, straight up stole it) from a restaurant I saw featured on Diner’s Drive-Ins and Dives, the Sweet Carrot. You go in and pick your base, one of which is the corn pancake, then they pile on smoked brisket, cole slaw, and a Sweet Corn Salsa. I know it sounds strange, but even Guy Fieri was blown away. Check out his reaction on the Episode. I knew I had to make my own version. The slaw, the barbecue pulled chicken I used, instead of brisket, and the Salsa recipes will be coming up, but in the meantime, here’s the Corn Fritter Pancakes.

Of course, once I had the corn fritter pancakes, I had to try them in a more traditional way. As pancakes. And I was really a little scared. Seriously, I was only just wrapping my mind around the Corn Fritter Pancake in a savory fashion, but with butter and syrup? Let me tell you, they’re amazing for breakfast! Even with the green onion. Who would have thunk it?

Corn Fritter Pancakes. Instant Pot Pulled Chicken, Sweet Corn Salsa & Honey Lime Slaw

Corn Fritter Pancakes. Instant Pot Pulled Chicken, Sweet Corn Salsa & Honey Lime Slaw

Making Corn Fritter Pancakes:

These really are just like pancakes to make – with one exception. The corn. You can shortcut this recipe with canned or frozen corn but for the corniest (I just couldn’t help myself!) Corn Fritter Pancakes, use fresh corn. You’re going to need about 2 cups of corn. After you cut the corn off the cob, run the back of your knife over the corn, pressing down to extract the remaining juices and pulp. This is called “milking” the corn.

The easiest way I know to cut the corn off the cob is to stand it upright in the center of an overturned Bundt pan. Don’t use your best, pricey Bundt pan or good knife because if your knife slips as you get to the end (and it will), you’re going to hit the pan with your knife. I grabbed a cheapie bundt pan from the second-hand store. Or maybe you have an old one just hanging out. Consider using that for your corn cutting pan and maybe upgrade to one of the newer fabulous bundts next time you make one.

The critical step is to blend up part of the corn in the food processor or the blender. That’s what’s going to spread that corn flavor throughout your batter. Letting that batter sit for about five minutes before making your Corn Fritter Pancakes will ensure they’re light and fluffy. Try that hint with any pancake you make.

Corn Fritter Pancakes

Corn Fritter Pancakes

Saving Money on Corn Fritter Pancakes:

You’ll get your best prices on Sweet Corn at the grocery when it’s in season and/or a holiday week. Look for the five (or four) for a dollar specials. If you want, you can shuck your corn at the store for less mess, but those that know corn know you pick it the day you use it, never refrigerate it (unless you’re not going to eat it right away – which you should never admit to) and husk it right before cooking. And you don’t open it before you buy it – that’s for rank amateurs. Look for fresh silk at the top and inspect the husk for small holes or breaches.

Press along the top of the ear and you’ll be able to tell if the cob has beautiful, full kernels. Try it on another portion of the ear to see what it feels like. Then look for the “nod.” That nod you get, that little signal of respect, from others in the know that signifies that you’re a sweet corn badass as you toss your corn in the cart, and back away from the crowd. And leave…corn intact and that husk protecting the delicate, sweet kernels.

A slim cob of corn is going to give you about 3/4 cup of kernels, a large, plump cob will give you about a cup. If you’re going to use canned corn in this recipe, a standard can is going to give you about 2 cups of kernels. So there you go, yet again, a fresh vegetable, in season at a decent price beats out frozen and canned veggies! If you’re a great couponer, all bets are off! Stock up on frozen or canned when it’s ar a low, and watch for great pricing after harvest. And I’m just sayin’ this recipe is going to be a great recipe to pull out if you have leftover corn. Here are 25 more ideas to use leftover corn, if there is such a thing at your house.

Corn Fritter Pancakes

Corn Fritter Pancakes

Corn Fritter Pancakes

  • Servings: 8 small pancakes
  • Difficulty: easy
  • Print

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 to 3 ears corn, enough to make 2 cups
  • 3/4 cup whole milk, may need a bit more if batter needs to be thinned
  • 2 large eggs
  • 4 tablespoons butter, melted and cooled
  • cooking oil

Whisk together flour, cornmeal baking powder, sugar, and teaspoon salt in a medium bowl. Set aside.

Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth. Whisk in eggs, oil, and butter.

Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined. Let rest for five minutes while the griddle heats.

Heat a griddle or heavy skillet over medium heat until hot (a sprinkle of water should dance when tossed on the griddle), then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface (watch carefully, the bubbles will be very tiny) and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Lightly oil griddle between batches if necessary.

From the kitchen of



I’ll be posting Corn Fritter Pancakes at Fiesta Friday 232, hosted this week by Laurena @ Life Diet Health and Jenny @ Apply To Face Blog. Stop over, mingle a bit and check out all the best food blogger recipes for the week, all in one place.





28 thoughts on “Corn Fritter Pancakes

  1. Robin Doepel

    Ive been eating corn fritters for 50 years! My mom would take the raw corn and using a grater to get all the corn and the corn milk from the cob, thats what makes them so wonderful and serve them hot with butter and honey!

    • FrugalHausfrau

      Now I feel like I’ve REALLY missed out!! And I grew up in Iowa where we have sooo much corn! I’m planning to some version of these for New Year’s appetizers in a mini size and top them with something – of course, I won’t be able to milk out all that corn juice…

  2. That top photo is gorgeous Mollie!! Love corn and this is putting it to such good use! And with the pulled chicken– over the top!! Really delicious post!! Pinning again! Hope you’re doing well! We’re off to the great midwest (Wisconsin) next week! hugs!

  3. OMGosh Mollie… It’s 11.20pm here but you’ve got me wanting breakfast now! 😋I’m also thinking coleslaw and pulled jackfruit for dinner tomorrow as that piled up pancake looks amazing! Oh and your ‘corny’ comment made me giggle! 😋Thanks for linking and sharing these at Fiesta Friday this week.

    • FrugalHausfrau

      I just saw a jackfruit for the first time ever at the store up here in Minnesota. It was HUGE or I might have bought it, just to taste it! It was like two feet across!! Happy Fiesta Friday to you!

  4. TurksWhoEat

    This is what breakfast dreams are made of! I loooove corn ball type fritters and these sound like a delicious new way to eat corn that I have to try! I can’t wait!

    • FrugalHausfrau

      I seriously loved these, both as breakfast and as the base for the barbecue concoction! Now I’m going to have to work on a little fritter appetizer version…after I recover a bit, lol!

    • FrugalHausfrau

      I know what you mean Mimi. Fried chicken is good. Waffles are good. But they are like two different things and not melded together in any way…As soon as I saw the brisket on a corn pancake, I just couldn’t wait to try it out!

    • FrugalHausfrau

      It was so good! There are times i think I’m lucky to be me, and my first bite of that concoction was one of those moments!!

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