Pancakes with corn! Serve with butter and syrup!



Recipe Summary

5 mins
10 mins
15 mins
12 pancakes


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a griddle or large skillet over medium heat.

  • Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.

  • Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.

Nutrition Facts

322 calories; protein 8.9g 18% DV; carbohydrates 51g 16% DV; fat 10.6g 16% DV; cholesterol 50.1mg 17% DV; sodium 1068.4mg 43% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
When ever you use jiffy mix you need to let it set for 5 minutes before frying. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
When ever you use jiffy mix you need to let it set for 5 minutes before frying. Read More
Rating: 4 stars
I d give this a 5 for taste and a 2 for the recipe as written because I think there s something wrong. Since the recipe doesn t say if the can of corn should be drained I used it with the liquid. What I ended up with was a bowl of batter that ran all over the place when dropped onto the griddle (threw the first batch out). I used a box of Jiffy Corn Muffin Mix which is 8.5 oz. The recipe calls for 6.5 oz of cornbread mix so I measured it out on the scale. I ended up adding the rest of the Jiffy mix hoping to thicken it...still runny. I think you either need to cut the milk in half (at least) if you re not draining the can of corn and if you use Jiffy use the entire pkg or simply drain the corn. The consistency of the pancake was almost like a crepe and I would have preferred something a bit thicker. On the positive side they are very tasty easy to make and I do think it s worth trying again. Just use your best judgment on the consistency of the batter. Read More
Rating: 5 stars
Delicious! I made as directed, drained the corn, used Jiffy mix which is a little larger than the recipe states so I thought the consistency was perfect after letting it “bloom” for a few minutes. I threw in some blueberries which were a great addition. Definitely adding this recipe to the weekend rotation. Read More
Rating: 4 stars
Awesome recipe! It was a little runny I just added some corn meal to bring it to the right consistency I also added some salt and served it with an herb butter that rocked!! Also serving it with some syrup or honey butter would be great as well! Read More
Rating: 5 stars
I made this recipe and it was very easy and quick. I did substitute unsweetened almond milk instead of regular milk and I use less oil and use butter cooking spray. Read More
Rating: 4 stars
Followed directions for the most part. Added some fresh blueberries to the batter which added a touch of sweetness. Made a savory syrup by boiling barbecue sauce (1/2 cup) with a handful of fresh blueberries; simmered until sauce was thick and bubbly. It was a nice savory/sweet topping for the cakes. Read More