Crispy outside, soft inside, and chock full of corn…these corn pancakes will turn breakfast on its ear (pun intended)! Keep reading to find out the secret ingredient to achieve that light, fluffy texture!
So I love corn casserole. Yep, corn casserole. It’s not sexy, not a foodie-food and certainly not fancy. But, c’mon, it’s sooo good. Pretty much anything “casserole” gets a bad name, but when my mom broke out the corn casserole for family parties, it was gobbled up before anything else, and everyone always asked for the recipe.
But I’m not sharing my mom’s recipe for corn casserole with you today. Instead I’ve got a recipe for corn pancakes that reminds me of that slightly sweet, creamy corn taste of that family favorite dish. These corn pancakes have crispy edges and soft centers and are only improved by a healthy drizzle of maple syrup.
There’s a secret to the texture of these pancakes…an ingredient that may just make you crinkle your nose. Cottage cheese. When I first discovered cottage cheese pancakes years ago, I too was skeptical. I’m not a lover or hater of cottage cheese in general…I’ve always been in the take it or leave it camp. But when I tasted cottage cheese pancakes, I definitely moved into the “love it” camp. They are moist, soft, fluffy, and crispy all at once.
There is just a spoonful of sugar and very little flour in these pancakes, which makes them not only tasty, but pretty healthy too. And I like them packed full of fresh corn so I use the kernels from three large ears of corn. Frozen corn will work too if you can’t find fresh.
Tips for success
- I recommend using a small curd cottage cheese for the pancakes and I even take it a step further by blending it in the food processor or with an immersion blender to get a smooth consistency.
- Be sure not to crowd the pan or griddle as they cook. Cooking a few at a time will allow you to flip them easily and be sure the don’t burn or over-cook.
- Hold the cooked pancakes in a just warm oven to keep warm as you continue to cook.
- And here’s a tip for not spraying kernels all over your kitchen as you cut.
- Take out a large bowl and place a small bowl upside-down inside it (helps to steady the corn as you cut).
- Then hold the shucked ear lengthwise on top of the inverted small bowl and slice the kernels away using a sharp knife. They will fall into the large bowl instead of all over your counter or floor.
We’re pretty serious about our corn here in New Jersey and these pancakes are a must in the peak corn season. If you have super sweet corn, you may want to dial back the sugar or even omit it all together. I’m leaving it in for now since we don’t have the best corn available until summer. But come the corn season, I’ll probably skip it.
These corn pancakes also make a pretty sweet vessel for a breakfast taco too, a great way to get your sweet/savory fix. I hope you give these a try…maybe for a lazy weekend breakfast. No casserole dish required.
Crispy outside, soft inside, and chock full of corn...these corn pancakes will turn breakfast on its ear (pun intended)! Keep reading to find out the secret ingredient to achieve that light, fluffy texture!
- 1 cup small curd cottage cheese
- 3 eggs
- 1 Tbsp sugar
- 1 1/2 tsp kosher salt
- 2 oz unsalted butter, melted (half stick)
- 1/3 cup all-purpose flour
- 3 ears of corn, kernels cut off
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Combine the cottage cheese, eggs, sugar, and salt in a large bowl or in the bowl of a food processor. Blend, using an immersion blender or in the food processor until smooth.
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Whisk in the melted butter and flour until just blended. Do not over-mix. Fold in the corn kernels.
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Heat a large non-stick pan or griddle over med/high-heat. Swirl a pat of butter in the pan until melted and scoop 1/4 cup of the pancake batter and drop into the heated pan, spreading slightly. Continue making pancakes, being careful not to overcrowd the pan.
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Cook the pancakes for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set. (You'll probably need to make these in 3-4 batches and you can hold the finished pancakes in a warm 200 degree oven.)
Yields 12-14 small pancakes.
- I recommend using a small curd cottage cheese for the pancakes and I even take it a step further by blending it in the food processor or with an immersion blender to get a smooth consistency.
- Be sure not to crowd the pan or griddle as they cook. Cooking a few at a time will allow you to flip them easily and be sure the don't burn or over-cook.
- Hold the cooked pancakes in a just warm oven to keep warm as you continue to cook.
- And here's a tip for not spraying kernels all over your kitchen as you cut.
- Take out a large bowl and place a small bowl upside-down inside it (helps to steady the corn as you cut).
- Then hold the shucked ear lengthwise on top of the inverted small bowl and slice the kernels away using a sharp knife. They will fall into the large bowl instead of all over your counter or floor.
Update Notes: This post was originally published in April 2016 but was republished with tips in February 2019.
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So casseroles may not be sexy, but they sure are good! But really, who cares if a dish is sexy when you are too busy shoving all of it’s deliciousness up in your face? 😉 So, since I’m speaking of casseroles real quick, I hope you DO share your mom’s recipe for corn casserole… or at least your version sometime soon!! Now these corn panckaes – Ummmmm DELICIOUS! I am actually in the I Love Cottage Cheese Camp, and have had it in pancakes – and its GOOD. Therefore I am just drooling over these corn pancakes! Fluffy pancakes studded with corn and drizzled with (tons of) maple syrup? Nom Nom Nom Nom!! These look incredibly delicious, Cathy! Pancake perfection, dear! Pinned! Cheers, friend!
I think I’ll have to put the corn casserole on the blog for the summer. I mean it’s a beloved dish at many a family barbecue and you’re right…there’s not shame in casseroles!
I love your tip on getting the fresh kernels — they always fly everywhere. These sound so good…I like the breakfast taco idea…I’m thinking with some type of shredded meat…carne asada maybe? xoxo
Thanks Rebecca! Love the carne asada idea. It would be perfect with all the corn going on. Definitely have to try that. Yum.
I LOVE corn casserole! It always goes quick at my house too! I have never tried cottage cheese in my pancakes, but looks like I need to because they pancakes look awesome Cathy!
Thanks Mary Ann. You really need to give the cottage cheese pancakes a try. They’re my fave!
I love that you made these pancakes out of corn – such a fresh take on the usual coconut flour pancakes (that has been done millions of times! Also….Im with you on the corn casserole – its SO good!
Thanks Lucie! Nothing makes me happier than summer corn and these pancakes really celebrate it! And yes to corn casserole!
I was looking for a good corn pancake recipe and came upon yours. One quick question, is the corn cooked before adding to recipe, or uncooked?
My dad made corn pancakes for us when we were little. He used frozen and in desperate times canned, but very rarely canned. He would always say no nutritional value in canned veggies!
I use uncooked, fresh corn but frozen can be used in a pinch.
How much frozen corn would you use? Thanks!
PS.
Love your recipes as always!
I would substitute a 10 oz package of frozen corn. It’s pretty flexible and you can do it based on how “corny” you want them to be. xo
You have a new corn pancake recipe that has zero points and I cannot find it. Help
Hi Claire. I’m not sure where you saw that. This is my only corn pancake recipe currently on the blog.
These look so yummy! I’m looking forward to trying them out. We too have very sweet corn during the summer at the Farmer’s Market so I appreciate the tip about leaving the sugar out during peak season
Summer and summer produce can’t get here soon enough! Bring on the sweet corn! Let me know if you give these pancakes a go.