Savory Corn, Cheddar, & Scallion Pancakes
Crispy-edged savory pancakes filled with sweet corn, sharp cheddar, and fresh scallions for a flavorful and satisfying dish. Perfect for brunch, lunch, or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes
- Category: Snack
- Method: Pan Fry
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 2 large eggs
- 3/4 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups corn kernels
- 1 cup sharp cheddar cheese, shredded
- 4 scallions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 to 3 tablespoons neutral oil
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and smoked paprika.
- In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in corn, cheddar cheese, scallions, and parsley.
- Heat a skillet over medium heat and add oil.
- Scoop about 1/4 cup batter for each pancake and flatten slightly.
- Cook for 3–4 minutes until golden, then flip and cook another 2–3 minutes.
- Transfer to a plate and repeat with remaining batter.
- Serve warm with desired toppings or sides.
Notes
- Drain canned or thawed corn well to avoid excess moisture.
- Add jalapeño or chili flakes for a spicy variation.
- Swap cheddar with mozzarella or Monterey Jack if desired.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a skillet or oven to restore crispiness.
- Serve with sour cream, yogurt, or a fresh salad.
Nutrition
- Serving Size: 2 pancakes
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
