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Buttermilk Corn Pancakes

  • Author: Mavis Butterfield



1/2 cup flour
1/2 teaspoon baking powder
Salt to taste
Pepper to taste
2 large eggs
1/2 cup buttermilk {How to Make Buttermilk}
1 large ear of corn {husked and kernels cut off}
1 1/2 tablespoons butter


In a mixing bowl, combine first 4 ingredients. Set aside. In a separate bowl, whisk eggs and then add the buttermilk. Whisk again until well blended. Combine wet and dry ingredients and stir until combined. Stir in the corn kernels.

Heat a large frying pan over medium-high heat. Melt a tsp of the butter in the pan and then drop a few tablespoons of batter in the pan for each pancake {I like to use a 3 tablespoon cookie scoop}. Cook for about 2 minutes on each side, or until golden brown. Before you drop batter for a new pancake, melt another tablespoon of butter. Repeat this process until all batter has been used. Serve warm with butter {sour cream is pretty tasty too}.