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Corn Pancakes | Magnolia Days

Savory Corn Pancakes

Savory Corn Pancakes are filled with corn kernels and jalapeño peppers. Serve them topped with chili, pulled pork BBQ, or simply butter.
Course Pancake
Cuisine American Southern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Author Renee Dobbs

Ingredients

  • 1 3/4 cups masa harina corn flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 eggs
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup cooked corn kernels
  • 1 jalapeño pepper seeded and diced

Instructions

  1. Whisk together masa harina, sugar, baking soda, and salt in a large bowl.
  2. Whisk together buttermilk, eggs, and oil in a medium bowl. Stir in corn and jalapeño.
  3. Add wet ingredients to dry ingredients and stir until just combined and moistened. Mixture will thick and slightly lumpy.
  4. Heat a lightly greased griddle or skillet over medium heat.
  5. Spoon 1/4 cup batter for each pancake onto griddle and spread to an even layer.
  6. Cook until edges look dry and bottom is golden brown. Flip pancakes over and cook until bottom is golden brown.
  7. Serve immediately. You can keep cooked pancakes warm while cooking remaining pancakes by placing them on a wire rack in a 200°F oven.

Recipe Notes

Savory Corn Pancakes are filled with corn kernels and jalapeño peppers. Serve them topped with chili, pulled pork BBQ, or simply butter.