Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh chives (optional)
- Vegetable oil for cooking
Instructions
- In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix well.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh corn kernels and chives if using.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- For a sweeter pancake, add 1-2 tablespoons of sugar to the batter.
- Try adding diced jalapeños or shredded cheese for a spicy or savory twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg