These Fresh Corn and Buttermilk Pancakes are a warm, comforting twist on a breakfast favorite — fluffy, lightly sweet, and filled with juicy kernels of summer corn. The combination of stone-ground cornmeal, tangy buttermilk, and a touch of sugar gives them a rustic charm, while the fresh corn adds natural sweetness and texture. Delicious with maple syrup, honey butter, or even a drizzle of warm fruit compote, they bring the bright flavor of fresh corn to your breakfast or brunch table.
INGREDIENTS:
1 cup boiling water
1 cup yellow cornmeal, stone-ground if available
2 tablespoons sugar
1 teaspoon salt
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1 cup buttermilk
1/2 cup fresh corn kernels
1 large egg, lightly beaten
2 tablespoons melted cooled unsalted butter, plus additional butter
METHOD:
In a medium bowl, whisk together the cornmeal and boiling water until smooth. Let stand for 10 minutes to soften. Stir in the sugar and salt, then let rest for another 10 minutes to thicken.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In a measuring cup or small bowl, whisk together the buttermilk, fresh corn, egg, and melted butter until well blended.
Gradually pour the buttermilk mixture into the softened cornmeal, whisking constantly to combine. Add the flour mixture and stir gently until just incorporated—do not overmix. The batter should be slightly thick.
Heat a large skillet or griddle over medium heat and brush lightly with butter. Using a ladle or scoop, pour about 2 tablespoons of batter per pancake, spacing them about 2 inches apart.
Cook until small bubbles form around the edges and the bottoms are golden brown, about 1½ minutes. Flip and cook for another 1–2 minutes, until puffed and cooked through.
Transfer cooked pancakes to a warm plate or baking sheet and keep in a 200°F oven while you finish the batch. Serve hot with butter and maple syrup.
CHEF’S NOTES:
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Add a pinch of cayenne and serve with bacon and honey butter for a savory twist.
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Try substituting half the flour with whole-wheat pastry flour for more texture.
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Leftovers reheat beautifully in the toaster or oven.
YIELD: 12 pancakes
