Corn Flapjacks Breakfast (Printable Version)

Golden pancakes featuring cornmeal and kernels for a hearty and sweet start to your day.

# 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 the pan

# How To Make:

01 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, beat the eggs. Add the buttermilk, whole milk, and melted butter, whisking until thoroughly combined.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Fold in the corn kernels carefully and allow the batter to rest for 5 minutes to hydrate.
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 are set, about 2 to 3 minutes. Flip and cook for an additional 2 minutes until golden and cooked through.
07 - Continue with the remaining batter, greasing the pan as needed between batches.
08 - Serve flapjacks warm with butter, maple syrup, or preferred toppings.

# Helpful Hints:

01 -
  • The cornmeal gives you this gorgeous crispy-edged texture that regular pancakes just can't match, and once you taste it you'll understand why people get oddly passionate about breakfast.
  • Corn kernels scattered throughout make every bite feel a little different, like you're discovering something sweet mid-chew.
  • They come together in under 25 minutes, which means you can actually make them on a weekday without losing your mind.
02 -
  • Don't overmix the batter—I learned this the hard way with rubbery pancakes that tasted more like cornmeal bricks, so even though every instinct says to stir until smooth, resist it and leave those lumps alone.
  • Let the batter rest for those 5 minutes, which seems pointless until you taste how much better they are because the cornmeal has time to hydrate and soften.
  • The pan temperature matters more than you'd think; too hot and the outside burns before the inside cooks, too cool and they spread thin and never get that crispy edge.
03 -
  • If you don't have buttermilk on hand, mix regular whole milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes—it's not quite the same but it works in a pinch.
  • The real secret is respecting the resting time and the pan temperature, because a perfectly cooked corn flapjack has a crispy, almost caramelized exterior while staying tender and moist inside, and those details make all the difference.
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