These sweet corn pancakes are light, airy and packed with flavor. Topped off with a homemade blueberry syrup, these tender sweet corn pancakes are the perfect summer breakfast! Want to enjoy them year-round? Simply use frozen blueberries and corn!
It’s Recipe ReDux time and I’m celebrating pancakes this month! Here is the theme:
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
This sweet corn pancake recipe was inspired by a dessert my family and I enjoyed on vacation this summer. Every year we head to the North woods and spend a week in a little cabin by the lake. It’s a yearly tradition, filled with tons of laughs, late nights, and laying on the beach. I share more about our traditions and treats in my post all about S’mores.
She found the recipe in the July issue of Bon Appétit magazine. A Blueberry and Corn Crisp that showcased the season’s best—fresh sweet corn and juicy blueberries. And, damn, let me tell you, it was delicious, especially with a scoop of vanilla ice cream. It was juicy, crispy, and just sweet enough. How could this dessert not inspire a Recipe ReDux post?
The corn pancakes, with just a touch of sugar, get most of their sweetness from small pockets of fresh sweet corn. They are great with just a drizzle of maple syrup but also play well with savory ingredients like smoked salmon, chives, cream cheese, and capers. And the blueberry syrup isn’t limited to breakfast alone; it’s great drizzled over greek yogurt, ice cream, or even a grilled pork chop.
- 2 cups fresh or frozen blueberries
- ¼ cup pure maple syrup
- 2 tablespoons sugar (optional)
- Zest of 1 lemon
- ½ teaspoon pure vanilla extract
- 1 tablespoon corn starch
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 ear corn, kernels cut from cob (about 1 cup)
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 2 tablespoons coconut sugar or raw sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1¼ cup buttermilk
- 2 eggs
- 1 tablespoon unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
For the blueberry syrup, combine blueberries, maple syrup, 1/4 cup water, sugar, zest, and vanilla in a medium saucepan over medium heat. Bring mixture to a boil then reduce to a simmer and cook, stirring constantly, for 5 minutes. Whisk together 1 tablespoon water and cornstarch to make a slurry; stir slurry into simmering blueberry mixture and continue to simmer until it has thickened and become shiny, 5-6 minutes. Remove from heat and stir in lemon juice; set aside.
For the pancakes, in a large cast iron skillet melt 1 tablespoon butter over medium heat, add corn kernels and sauté until softened, 2–3 minutes. Transfer kernels to a bowl and wipe out skillet.
In a large bowl whisk together corn meal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk together buttermilk, eggs, 1 tablespoon melted butter, and vanilla. Stir buttermilk mixture into flour mixture until just combined, and some lumps remain; stir in reserved corn kernels.
Reheat cast iron skillet over medium, coat pan with butter and drop batter by ¼ cup onto hot skillet. Cook until bubbles form on surface and bottoms are golden brown, 2–3 minutes. Flip and continue to cook until golden brown, 2 minutes.
Serve with butter and Blueberry Maple Syrup.