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Corn Fritter Pancakes

Rated as 4.6 out of 5 Stars

"Pancakes with corn! Serve with butter and syrup!"
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15 m servings 322
Original recipe yields 4 servings (12 pancakes)


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  1. Heat oil in a griddle or large skillet over medium heat.
  2. Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
  3. 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

Per Serving: 322 calories; 10.6 51 8.9 50 1068 Full nutrition

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Read all reviews 5
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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 liqu...

When ever you use jiffy mix you need to let it set for 5 minutes before frying.

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 minute...

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.

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...