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Cheesy Corn Pancakes with Sour Cream and Green Onions are the perfect dish to satisfy your cravings for something hearty yet comforting. These pancakes are fluffy and packed with sweet corn and gooey cheese, making them irresistible for brunch or a quick weeknight dinner. Top them off with a dollop of sour cream and a sprinkle of fresh green onions for a burst of flavor that elevates this simple dish.
Why You’ll Love This Recipe
These Cheesy Corn Pancakes are not just delicious; they’re also incredibly versatile and easy to make. Whether you’re looking for a satisfying brunch option or a quick dinner, these pancakes fit the bill perfectly.
- Flavor-Packed: The combination of corn and cheese creates a delightful taste experience.
- Quick to Prepare: Ready in under 30 minutes, perfect for busy days.
- Customizable: Add your favorite toppings or mix-ins for a unique twist.
- Kid-Friendly: A fun way to get kids involved in cooking!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Sour cream, for serving
- 2 green onions, sliced, for garnish
How to Make Cheesy Corn Pancakes with Sour Cream
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the milk and eggs together until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Fold in the sweet corn, shredded cheddar cheese, and chopped cilantro, if using.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
- Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter.
- Serve the pancakes topped with a dollop of sour cream and a sprinkle of green onions.
Tips for the Best Results
- Ensure your skillet is hot enough before adding the batter to achieve a nice golden crust.
- Don’t overmix the batter; this keeps the pancakes light and fluffy.
- If using frozen corn, thaw and drain it well before adding to the batter to avoid excess moisture.
Easy Variations
- Add diced jalapeños for a spicy kick.
- Substitute the cheddar cheese with pepper jack for an extra layer of flavor.
- Incorporate cooked bacon or sausage for a meaty version.
- Try different herbs, like parsley or chives, for a fresh twist.
What to Serve With It
- Fresh fruit salad for a refreshing side.
- A simple green salad with a citrus vinaigrette.
- Scrambled eggs or fried eggs for a hearty breakfast.
- Salsa or pico de gallo for added zest.
Storage and Reheating
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Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster or microwave until warmed through. For a crispier texture, reheat in a skillet over medium heat.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 large eggs
1 cup sweet corn kernels (fresh or frozen)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro (optional)
Sour cream, for serving
2 green onions, sliced, for garnish
Instructions:
1. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
2. In another bowl, mix the milk and eggs together until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. Fold in the sweet corn, shredded cheddar cheese, and chopped cilantro, if using.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
6. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.
7. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a plate and keep warm while you repeat with the remaining batter.
9. Serve the pancakes topped with a dollop of sour cream and a sprinkle of green onions.
Notes: Ensure your skillet is hot enough for best results. Enjoy with your favorite toppings!
