Corn Pancakes Recipe

With the right whole-grain corn, these corn pancakes burst with flavor even when left undressed by sweet syrups and jams.

Summer 2018

  • pancakes
    Top these whole-grain pancakes with flavored syrups or fresh berries for added sweetness.
    Photo by Getty Images/zoryanchik
  • pancakes

Grain corn is a terrific option for anyone trying to eat more local and seasonal foods. But you need to find a cultivar to buy (or grow in your garden) that has good flavor. Here’s a recipe for corn pancakes using grits made from freshly ground heirloom cornmeal.


  • 1 cup fresh, coarsely ground cornmeal
  • 4 cups water
  • Salt, to taste
  • 1 cup wheat flour
  • 1 cup fine cornmeal
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup sugar (optional)
  • 2 eggs
  • 1/2 cup oil
  • Buttermilk, as needed


  1. Combine the cornmeal, water, and salt. Simmer in double boiler until tender, usually several hours. Alternatively, cook in microwave for 1 hour on low. This will yield about 2-1/2 cups of grits.
  2. Mix together dry ingredients: wheat flour, fine cornmeal, baking soda, and baking powder, plus the optional sugar, if using.
  3. To the dry ingredients, add the eggs, oil, and about 1/2 to 1 cup of the cooked grits, plus enough buttermilk to make a batter that pours easily.
  4. Cook as you normally would for pancakes. 
Learn more about whole-grain corns in Uncommon Corn.

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