These Cheesy Corn Pancakes are a Paraguayan-style take on an American breakfast favorite. These Pancakes are fluffy, cheesy, and studded with sweet kernel corn! Pair with a Tangy bean salad for a tasty and satisfying brunch.
How to Make Corn Pancakes
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 250 degrees F—line two sheet pans with parchment paper. In a large bowl, stir together the cornmeal, flour, baking powder, and baking soda.
In a medium bowl, whisk together the eggs and salt until frothy. Whisk in the buttermilk and melted butter. Stir in the corn and cheese and mix the dry ingredients with a rubber spatula until moistened.
Don't overmix! In a small 6-inch saute pan over medium heat, heat 1 tablespoon of avocado oil until it sizzles. Drop ¼ cup measures of batter into the pan without crowding them.
Press each corn pancake very lightly with a small metal spatula. Cook for 2 minutes, then cook for 1 ½ minutes until both sides are browned and the center of the pancakes is firm.
Place the corn pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the corn pancakes, adding more oil to the pan as needed. Serve warm. Enjoy!
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📖 Recipe
Easy Corn Pancakes
Ingredients
- 1½ cup yellow cornmeal , such as Quaker
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups Mexican cheese or mozzarella , shredded
- 1 ¾ cups buttermilk , shaken, homemade sour milk or whole milk
- 6 tablespoons (¾ stick) unsalted butter, melted
- 2 large eggs , room temperature
- 3 cups frozen corn , defrosted
- 8 tablespoons avocado oil or olive oil for frying
Instructions
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper. In a large bowl, stir together the cornmeal, flour, baking powder, and baking soda.
- In a medium bowl, whisk together the eggs and salt until frothy. Whisk in the buttermilk and melted butter. Stir in the corn, and cheese and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- In a small 6-inch saute pan over medium heat, heat 1 tablespoon of avocado oil until it sizzles. Drop ¼-cup measures of batter into the pan without crowding them.
- Press each corn pancakes very lightly with a small metal spatula. Cook for 2 minutes, turn and cook for 1 ½ minutes until both sides are browned and the center of the pancakes is firm.
- Place the corn pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the corn pancakes, adding more oil to the pan, as needed. Serve warm. Enjoy!
Notes
- Oven: Preheat the oven to 350°F, place the pancakes on a baking sheet, and bake for 10-15 minutes or until heated.
- Microwave: Place the pancakes on a microwave-safe plate and heat for 20-30 seconds or until heated through.
- Skillet: Heat a small amount of oil or butter in a skillet over medium heat. Add the pancakes and cook for 1-2 minutes on each side or until heated through and crispy.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
