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Savory Corn Pancakes with Cilantro Dill Cream Sauce

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Crispy on the outside and tender on the inside, these savory corn pancakes are packed with sweet corn and herbs, served with a refreshing cilantro dill cream sauce for a perfect balance of flavor.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

  • 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)
  • 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 (for sauce)
  • 1/4 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)

Instructions

  1. Mix plant-based milk and lemon juice in a small bowl and let sit for 5 minutes to form vegan buttermilk.
  2. In a large bowl, whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
  3. Pour in the buttermilk and stir until just combined.
  4. Fold in corn, green onions, and parsley.
  5. Heat a skillet over medium heat and lightly grease with oil.
  6. Scoop about 1/4 cup batter per pancake, flatten slightly, and cook 3–4 minutes per side until golden.
  7. Mix all sauce ingredients in a bowl until smooth.
  8. Serve pancakes warm topped with cilantro dill cream sauce.

Notes

  • Add jalapeños or bell peppers for extra flavor.
  • Use whole wheat flour for a nuttier taste.
  • Top with avocado slices for added richness.
  • Store pancakes in the fridge for up to 3 days.
  • Reheat in a skillet or toaster oven for best texture.
  • Freeze pancakes for up to 2 months.
  • Stir sauce before serving if stored.

Nutrition

Find it online: https://savorymomskitchen.com/savory-corn-pancakes-with-cilantro-dill-cream-sauce/