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

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

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

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

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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.