Corn Flapjacks Hearty Golden (Printable Version)

Golden flapjacks with cornmeal and fresh corn, offering a delightful texture and sweet flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 1/4 cups buttermilk
09 - 1/2 cup whole milk
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 cup fresh or thawed frozen corn kernels

→ For Cooking

12 - Butter or oil, for greasing the pan

# Cooking Steps:

01 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, beat the eggs. Add buttermilk, whole milk, and melted butter; whisk until combined.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
04 - Fold in corn kernels and allow the batter to rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per flapjack onto the skillet. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for 2 more minutes until golden and cooked through.
07 - Continue with remaining batter, greasing skillet as necessary.
08 - Serve warm topped with butter, maple syrup, or preferred accompaniments.

# Expert Advice:

01 -
  • The cornmeal gives you a subtle sweetness and grainy texture that regular pancakes just can't match, especially when corn kernels burst between your teeth.
  • They come together in under 30 minutes, making them perfect for weekday mornings when you want something special without the fuss.
  • One batch feeds four people generously, and they're hearty enough to keep you satisfied well past lunch.
02 -
  • Don't walk away once you've poured the batter—watch for those first bubbles, because that's your signal that the bottom is set enough to flip without tearing.
  • If your first batch comes out dense, your batter was either overmixed or your heat was too low; adjust and your next batch will be perfect.
  • Frozen corn works just as well as fresh, and you don't need to thaw it—the batter will warm it through beautifully.
03 -
  • Medium heat is your friend—it allows the inside to cook through while the outside gets golden and crispy without burning.
  • Letting the batter rest gives the cornmeal time to fully absorb the liquid, which means fluffier, more tender flapjacks every single time.
Go Back