Corn Pancakes recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

Sweetcorn is the star of these fabulous pancakes, the perfect base for a weekend breakfast - especially when topped with griddle tomatoes and bacon.


  • 330g tin sweetcorn, drained, rinsed
  • 85g self-raising flour
  • 2 medium eggs
  • 5 tbsp. milk
  • 25g melted butter
  • 2 spring onions, finely chopped
  • 4 tbsp. oil to fry


  1. Whisk together the flour and eggs until well combined, then whisk in the milk and butter until you have a smooth batter. Fold in the spring onions and sweetcorn and add a pinch of salt and pepper.

  2. Heat oil in a large frying pan. Add around 4 tbsp. of the batter to the pan, spread lightly, and fry for 1-2 minutes on either side until the pancakes are puffed up and golden.

If you like, add a hint of spice to the pancakes with some finely chopped fresh chilli or a pinch of dried chilli flakes. Recipe makes around 8 pancakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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