Cheesy Corn Pancakes

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

by Camila Benitez

A Paraguayan style take on an American breakfast favorite. These Cheesy Corn Pancakes are fluffy, cheesy, and studded with sweet kernel corn!Pair with a Tangy bean salad for a tasty and satisfying brunch. 

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Course Breakfast

Cuisine Paraguayan

Servings 20 Cheesy Corn Pancakes

Calories 206 kcal

Equipment

• Measuring cups
• Spatula
• Rubber spatula

Ingredients

  

1x2x3x

• ▢ 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

How to Store & Re-Heat

To store: Allow the corn pancakes to cool completely, and place them in an airtight container. They can be stored in the refrigerator for 3-4 days.

To reheat: The pancakes, there are a few options:

• 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.

Make-Ahead

To make the corn pancake batter ahead of time, follow the recipe until the batter is ready to be cooked. Instead of cooking the pancakes immediately, cover the batter and refrigerate it for up to 24 hours. When ready to cook the pancakes, remove the batter from the refrigerator and let it sit at room temperature for 10-15 minutes to take the chill off. Then, continue with the recipe and cook the pancakes as directed.

How to Freeze

To freeze corn pancakes, allow them to cool completely and then place them in a single layer on a baking sheet. Place the baking sheet in the freezer and freeze the pancakes for about 2 hours or until they are firm. Then, transfer the pancakes to a freezer-safe container or plastic bag, remove as much air as possible, and seal tightly. Corn pancakes can be stored in the freezer for up to 2 months.

When ready to reheat, remove the desired amount of pancakes from the freezer and let them thaw in the refrigerator overnight. To reheat the thawed pancakes, use the same methods described above for reheating leftover pancakes, such as the oven, microwave, toaster, or skillet. Reheating times may vary depending on the method used and the thickness of the pancakes.

Nutrition

Nutrition Facts

Easy Corn Pancakes

Amount per Serving

Calories

206

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

34

mg

11

%

Sodium

 

297

mg

13

%

Potassium

 

156

mg

4

%

Carbohydrates

 

18

g

6

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

Vitamin A

 

221

IU

4

%

Vitamin C

 

2

mg

2

%

Calcium

 

96

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.