Corn pancakes


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings (12 pancakes)
Corn pancakes

Photo: Erik Putz

Pancakes for dinner? Breakfast makes for a tasty dinner with savoury hotcakes served with a tossed roasted pepper, corn and mesclun salad.


  • 1/2 cup whole wheat flour

  • 1/4 cup cornmeal

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 cup shredded old cheddar

  • 1/4 cup finely chopped red onion

  • 2 eggs

  • 1/2 cup milk

  • 2 tsp grainy mustard

  • 2 1/3 cups fresh or thawed frozen corn, divided

  • 2 tbsp canola oil, divided

  • 3/4 cup prepared roasted pepper antipasto

  • 2 cups hearty mesclun, or mixed green salad


  • Whisk flour, cornmeal, baking powder, salt and pepper in a bowl. Stir in Cheddar and onion.

  • Whisk eggs, milk and mustard in a small bowl. Stir into flour mixture just until combined, then fold in 2 cups corn.

  • Heat 1 tbsp oil in a large non-stick frying pan over medium. Pour some of the batter into pan, forming 3½-in. pancakes. Cook, flipping once, until golden, about 3 min per side. Repeat with remaining batter and oil.

  • Divide pancakes among 4 plates. Toss antipasto, remaining 1/3 cup corn and salad. Serve over pancakes.

Nutrition (per serving)

Calories 387, Protein 15g, Carbohydrates 45g, Fat 19g, Fibre 5g, Sodium 592mg.
Excellent source of vitamin A.

Kitchen tip

If using fresh corn, microwave in bowl until tender, 2 to 3 min.

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