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Blueberry Corn Pancakes

I’ve been trying to use the corn we grew in the garden, but I’ve had a slight setback in that, what with one thing and another, we forgot to harvest it at its peak and it’s a little drier and tougher than it should be. Since those aren’t the best qualities for eating corn on the cob, I’ve been exploring other recipes, such as this one for Blueberry Corn Pancakes.



I combined two recipes I found on Tastespotting – one for pancakes with fresh corn and one for pancakes with fresh blueberries and cornmeal. I figured that the blueberries would add a little more moisture to the pancakes and help balance out the dryness of the corn. I also halved the recipe because there aren’t enough mouths for a full batch!

On the griddle

On the griddle, blueberry side down

They turned out absolutely delightful – a great taste and a great texture. One thing I wasn’t expecting is that they don’t stay together quite the same way as regular pancakes because of the corn, but they were pretty perfect regardless.

Blueberry Corn Pancakes
Adapted from The Bitten Word and Foodo Del Mundo

  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons sugar
  • 2 ears of fresh corn
  • 1/2 scant cup whole milk
  • 1 large egg
  • 1 tablespoons vegetable oil
  • 1/2 stick unsalted butter, melted and cooled
  • fresh blueberries (about 30, 5-6 for each pancake)

Whisk together flour, baking powder, sugar, and 1/2 tsp salt in a medium bowl.

Cut enough kernels from cobs to measure 1 cup. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/4 cup corn. Getting the pulp off is difficult, but do the best you can. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in egg, oil, and butter.

Add to flour mixture with remaining 3/4 cups corn and whisk until just combined. Batter will be thick!

Heat a griddle or heavy skillet over medium heat until hot, then spray with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Just before flipping push 5-6 blueberries into the top of each pancake. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

Makes 6 pancakes.

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