These savory corn pancakes are a flavorful twist on classic pancakes, combining sweet corn kernels with herbs and spices, then topped with a refreshing cilantro dill cream sauce. They’re perfect as a light lunch, brunch dish, or even a unique dinner option.

Why You’ll Love This Recipe

These corn pancakes are crispy on the outside and tender on the inside, with bursts of sweetness from the corn. The herby cream sauce adds a cool, tangy balance that elevates every bite. This recipe is easy to prepare, uses simple ingredients, and offers a satisfying savory alternative to traditional pancakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup unsweetened plant-based milk
1 tablespoon lemon juice
1 cup corn kernels (fresh, canned, or frozen and thawed)
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil (for cooking)

For the cilantro dill cream sauce:
1/2 cup unsweetened plant-based yogurt
2 tablespoons vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a small bowl, combine the plant-based milk and lemon juice. Set aside for 5 minutes to create a vegan buttermilk.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.

Pour the buttermilk mixture into the dry ingredients and stir until just combined. Avoid overmixing.

Fold in the corn kernels, chopped green onions, and parsley until evenly distributed.

Heat a non-stick skillet over medium heat and lightly grease it with olive oil.

Scoop about 1/4 cup of batter for each pancake onto the skillet. Flatten slightly and cook for 3–4 minutes on each side, or until golden brown and cooked through.

While the pancakes cook, prepare the sauce by mixing all sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.

Serve the pancakes warm with a generous drizzle of cilantro dill cream sauce on top.

Servings and timing

Servings: 4 servings (about 8 pancakes)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add diced red bell peppers or jalapeños for extra flavor and a bit of heat.
Swap parsley with cilantro in the pancake batter for a stronger herb profile.
Use whole wheat flour instead of all-purpose flour for a nuttier taste.
Top with avocado slices or a squeeze of fresh lemon juice for added freshness.
Add chickpea flour for a protein boost and slightly denser texture.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To reheat, warm them in a skillet over medium heat until heated through, or place them in a toaster oven for a crisp texture.

The sauce can be stored separately in the refrigerator for up to 3 days. Stir well before serving.

FAQs

Can I use frozen corn?

Yes, just make sure it is fully thawed and drained before adding to the batter.

Can I make the batter ahead of time?

It’s best to cook the batter immediately, but you can prepare it up to a few hours in advance and store it in the fridge.

What can I use instead of plant-based milk?

Any dairy-free milk works well, such as almond, soy, or oat milk.

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a warm oven (around 90°C) until ready to serve.

Can I freeze the pancakes?

Yes, let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag.

What can I serve with these pancakes?

They pair well with a fresh salad, roasted vegetables, or avocado slices.

Is the sauce optional?

Yes, but it adds a refreshing flavor that complements the pancakes beautifully.

Can I make the sauce ahead of time?

Yes, prepare it up to a day in advance and store it in the refrigerator.

How do I make the pancakes crispier?

Cook them a little longer on each side and use slightly more oil in the pan.

Conclusion

Savory corn pancakes with cilantro dill cream sauce are a delicious and versatile dish that’s easy to prepare and packed with flavor. Whether you’re serving them for brunch or dinner, they offer a satisfying combination of crispy texture and creamy freshness that will quickly become a favorite.

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