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Corn and Scallion Pancakes

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Corn and Scallion Pancakes

Corn and Scallion Pancakes

Jessica Braider
These little cuties make a great main course, side dish, make-ahead breakfast, or a weekend brunch delight.
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 4 servings


  • 1/2 cup flour (use wheat/gluten-free, if needed)
  • 1/2 cup stone ground cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs lightly beaten
  • 1/2 cup low fat milk (or use any variety)
  • 1/4 cup canola or vegetable oil
  • 1 Tbsp. honey
  • 1 cup corn kernels, frozen, canned, or fresh thawed if frozen, steamed if fresh
  • 4 scallions thinly sliced about 1/2 cup
  • 2 tsp. butter
  • 1/2 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
  • 1/2 cup salsa (look for brands with no sugar added), for serving (optional)
  • 1/4 cup butter or maple syrup, for serving (optional)


  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
  • Add the eggs, milk, oil, and honey and mix gently until it is combined (do not over mix).
  • Stir in the corn and scallions. (The batter can be made up to 12 hours in advance and stored in the refrigerator.)
  • Heat 1 tsp. butter in a large nonstick skillet or electric frying pan over medium to medium-high heat. When the pan is hot and the butter is bubbly, ladle about half the batter into small pancakes in the pan (they should be about 3-inches wide, using ¼ - ½ cup of batter each). Cook them for about 2 minutes per side, until they are nicely browned on each side.
  • Add a second tsp. of butter to the pan and repeat with the remaining batter. (Wrap the first batch loosely in foil while the second batch is cooking.)
  • Serve immediately with sour cream, salsa, butter or maple syrup, or your favorite toppings, if desired, or refrigerate them for up to 5 days, or freeze them for up to 3 months.


Do Ahead or Delegate: Combine the dry ingredients, beat and refrigerate the eggs, thaw the corn if using frozen or steam it and remove it from the cobs if using fresh, slice the scallions, prepare and refrigerate the batter, or fully prepare and refrigerate the pancakes.
Scramble Flavor Booster: Add a pinch of cumin or cayenne pepper to the dry ingredients.
Tip: If you try flipping the pancakes and they're sticking to the pan, that's an indication that they're not quite ready to be flipped (or that you need to replace your nonstick skillet). Let them continue to cook for another 30 seconds or so and try again. If the pancakes are getting too brown for your liking, reduce the heat slightly.
Nutritional Information Per Serving (% based upon daily values): Calories 344, Total Fat: 19g, 29.5%; Saturated Fat: 3g, 16%; Cholesterol: 99mg, 33%; Sodium: 439mg, 19%; Total Carbohydrate: 38g, 13.5%; Dietary Fiber: 3g, 13%; Sugar: 8g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast, Breakfast/Brunch, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Side Dish, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

DeeAnn Seigars

Saturday 15th of July 2023

So easy, so delish. Good hot with sour cream. Good cold for grab and go with nothing on them. Very satisfying and filling.

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