Fresh Corn Pancakes With Blueberry Sauce
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pint (2 cups) fresh blueberries
- ¼cup/50 grams granulated sugar
- Juice of one lemon (about 3 tablespoons)
- Pinch of kosher salt
- 1cup/130 grams all-purpose flour
- 1cup/140 grams medium-grind cornmeal
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 1½cups/360 milliliters buttermilk, shaken
- 2large eggs, beaten
- ¼cup/50 grams granulated sugar
- 2tablespoons melted unsalted butter, plus more for frying
- 1cup fresh corn kernels (from 2 ears)
- Maple syrup, for serving (optional)
- Lemon zest, for serving (optional)
For the Blueberry Sauce
For the Pancakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
607 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 117 grams carbohydrates; 5 grams dietary fiber; 52 grams sugars; 14 grams protein; 840 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the blueberry sauce: Combine the blueberries, sugar, lemon juice and salt in a medium saucepan. Heat over medium-high until the liquid in the pan comes to a simmer, then reduce the heat to medium-low and cook, stirring often, until the berries release their juices and the liquid in the pan reduces and thickens slightly, 8 to 11 minutes. You should have about 1 cup of sauce. Set aside to cool while you make the pancakes.
- Step 2
Prepare the pancakes: Turn the oven to 200 degrees and place an ovenproof dish or platter in the oven.
- Step 3
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate, medium bowl or liquid measuring cup, combine the buttermilk, eggs, sugar and butter and whisk until smooth.
- Step 4
Add the wet ingredients to the dry ingredients, and mix until just combined. Gently fold the corn kernels into the batter.
- Step 5
On a cast-iron griddle or in a 12-inch skillet, heat ½ tablespoon butter over medium. Scoop ⅓ cup pancake batter onto one side of the skillet and spread lightly into an even circle with the bottom of the measuring cup. Repeat to form two more pancakes (or more if using a large griddle). Cook for about 2 minutes, until bubbles form on the pancakes and the bottoms are golden brown, lowering the heat if the pancakes begin browning too quickly, then flip the pancakes and cook for another minute.
- Step 6
Transfer the cooked pancakes to the platter in the oven and repeat this process with the remaining batter, adding more butter to the pan as needed. Serve warm with the blueberry sauce, maple syrup and lemon zest, if desired.
Private Notes
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Cooking Notes
MGM
My mother made a variation on these for us growing up in Iowa, without the blueberry sauce. We called them corn fritters, even though she didn’t deep fry them. She would serve them with applesauce, powdered sugar, or pancake syrup. I still make them during sweet corn season and sometimes eat them with fresh berries. Tastes like summer!
Sonia
Great recipe! Nice alternative to an all wheat pancake. Will be adding it to the rotation. I followed the recipe almost as written. I substituted coarse cornmeal with corn flour for a smoother pancake. This change required additional liquid, so I added milk as I only had 1.5 cups of the buttermilk the original recipe called for. Turned out great. Next time I’ll use all buttermilk.
Mardale Bee
Fermenting the milk changes the lactose, that is why people who are intolerant can usually tolerate yogurt (another possible substitute here if you add some water). Kefir is fermented, as is "real" buttermilk, but I find even the commercial variety tolerable when cooked or baked. Don't forget, you aren't drinking the buttermilk here but cooking with it, and that changes the lactose as well. Chemistry, people!
Ellen S
Really really delicious! I made this as written and had way more batter than we needed. I buttered a 9" square pan and baked the excess batter in a 350 degree oven, making a cornbread just as good as the pancakes. Next time I will omit the sugar, as neither of us likes sweet cornbread and it wasn't necessary in the pancakes with the blueberry sauce and/or maple syrup.
Jess Bee
Sure. Unless you have a family member that prefers cold pancakes. It's only 200 degrees and not on long - you're already going to be hot standing over a griddle or burners. I'd use a cooling rack set in a rimmed baking sheet for keeping pancakes warm, though - avoids pancakes getting squidgy from one side pressed against the platter or or dish.
Lori B
If you have access to blue corn meal, use it!
Mary
I have used oat milk with lemon or vinegar, just as you would "make" buttermilk with dairy milk. I haven't made this recipe but it works fine for cornbread!
Alexandra G.
I’m wanting to make this recipe as waffles, to be served with fried chicken (and the blueberry sauce, slightly heated up with a little spice, served on the side). Anyone try this? It would be a great, fun dinner.
John
I recently has a coconut milk kefir that was indistinguishable from the dairy version.
RachelC
Do you think frozen blueberries could be used instead?
BKM
That's a whole lotta sugar in the batter (+ in the sauce + maple syrup = yikes!). Didn't find it necessary.
cassandra
The recipe could definitely be used to make waffles—just add a tablespoon of neutral oil to the batter to help add crisp, reduce sticking. And no, the corn need not—and should not—be cooked. Crunch is king! A little lemon zest in the sauce is nice, but not necessary.
Sheri
I know they can - I make blueberry sauce all the time.
Thursa
Non-dairy butter (EarthBalance, or something similar, and non-dairy milk of you choosing soured w/ vinegar or lemon juice.
mom cooks and is a dietitian
Correct kefir is dairy but it very low lactose especially when compared with buttermilk
Roberto
Cornmeal pancakes are great with crisp bacon and cheddar if you want savory. The blueberry sauce makes them dessert, IMHO.
Barbara
Fantastic blueberry sauce! Used recipe for some blueberries that were getting mushy. Will save this as a classic.
Mel
Made this vegan and gluten free. I used gluten fre flour and made 2 flax eggs to replace the 2 eggs. Used dairy free milk with some lemon juice as a substitute for the buttermilk. Delicious! The pancakes just melt in your mouth.
Bodra Elia
I am diabetic, and besides, I prefer things a little less sweet, so I cut the sugar in half but I wish I had gone with much less lemon juice, maybe a third less, the blueberries came out wayyy too tart. I only had coarse cornmeal so I threw it in the vitamix until it was considerably finer. I didn't have buttermilk so I substituted it for some thick greek yogurt which I thinned out with some almond milk. I'm looking forward to making these again so I can nail them.
phillip roullard
I did not make the blueberry sauce because I had no blueberries. I sauteed the corn a little to give some more flavor and omitted the salt entirely as that amount of salt would have made the cakes too salty. Otherwise, the cakes were good and the recipe makes a lot for two people
Marcello
Wow! This was a-maze-ing! I used canned whole corn kennels and I honestly don't think that the taste/texture was compromised. I used both a cast iron and an electric griddle but ended up making only two in the cast iron and the rest on the griddle, because it was so much quicker! Don't listen to the Times, I used salted whipped butter for the cooking and serving, because salt and sweet go well together. I also used the lemon zest in the blueberry sauce, which I could've honestly done without.
Mark
I personally didn’t like the corn. Maybe it’s because I didn’t have fresh corn and had to use canned, but I felt like the flavor/texture really clashed. My 4 year old hated it. But other than that, the recipe was really good. Blueberry sauce was excellent. I’d make this again, but without the corn.
Gabe
Batter was a little thinner than I’d like. The pancakes could be a little fluffier. Might use less buttermilk or increase the flour by 1/4 cup. Great flavors though. Will continue experimenting
Stephanie
Followed this to a T and my batter came out very runny and the pancakes were flat/not fluffy in any sense. Would not recommend this recipe, something seems very off.
AdMo Resident
While I enjoyed these pancakes, I thought the blueberry sauce overpowered the delicate taste of the corn. The next day, I ate some leftover pancakes with maple syrup, and they were delicious. Will make them my go-to recipe for pancakes.
Andy Owens
These are also really good if you skip the blueberry sauce and top them with avocado, sour cream and salsa. I keep a stash in the freezer for a quick lunch.
Banshee
I had a pile of blueberries, fresh corn ears, & alot of leftover polenta. Macguyvered a serviceable batter thusly: about 2 c. polenta, reduced the amounts of liquids, 2-3 t. honey, plain kefir because no buttermilk at hand, mixed in finely ground cornmeal to proper consistency (about 1 c.). Fantastic! Hub and I ate a bunch. Refrigerated the remaining batter, which has kept just fine. I just had 4 smaller ones for lunch. I love corn pancakes & will make this recipe from scratch many next times.
Kim from Paris
Corn and blueberries! Made these with just a few minor changes: 1 tsp salt, vegetable oil instead of melted butter (no reason in particular, in any case they came out great :) ), rested the batter for 1hr before cooking. For a savory pancake, David Tanis has a fresh corn griddle cake recipe with some nice suggestion as well.
George P
Can frozen or canned corn be used?
barb and chris
We made this great recipe while on vacation which caused us to be creative and the recipe was very resilient. Mixing strawberries and blueberries for the sauce was beautiful and tasty, plain and berry yogurt worked well for a buttermilk substitution and using a combo of whole and oat milk worked well also. The slightly sweet pancake with fresh corn, and the berry sauce received high grades from young and not so young.
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