Hearty golden corn flapjacks (Printable Version)

Warm, golden flapjacks made with cornmeal and fresh corn kernels for a hearty breakfast.

# Ingredient List:

→ 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 Prepare:

01 - Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, beat eggs, then add buttermilk, whole milk, and melted butter, whisking until smooth.
03 - Pour the wet mixture into dry ingredients and stir gently until just combined; avoid overmixing.
04 - Incorporate corn kernels into the batter and let it rest for 5 minutes.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per flapjack onto the skillet. Cook 2–3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden and cooked through.
07 - Continue cooking remaining batter, greasing skillet as needed.
08 - Serve flapjacks warm with butter, maple syrup, or preferred toppings.

# Expert Suggestions:

01 -
  • The cornmeal gives every bite a satisfying, hearty texture that regular pancakes just cant match.
  • Fresh corn kernels burst with sweetness as you bite into them, making breakfast feel special without any extra effort.
  • They stay fluffy inside and get these crispy golden edges that soak up syrup perfectly.
  • The batter comes together in one bowl with no fancy techniques, so you can make them even on sleepy mornings.
02 -
  • Let the batter rest for 5 minutes after mixing, this allows the cornmeal to soften and prevents gritty flapjacks.
  • Dont flip them too early or theyll tear apart, wait until you see bubbles all over the surface and the edges look dry.
  • Use medium heat, not high, or the outside will burn before the inside cooks through.
  • If your first flapjack is too dark or too pale, adjust the heat before continuing with the rest of the batch.
03 -
  • Use a 1/4 cup measuring cup to pour the batter so all your flapjacks cook evenly and look uniform on the plate.
  • Keep finished flapjacks warm in a 200 degree oven on a baking sheet while you cook the rest of the batch.
  • If the batter thickens as it sits, stir in a tablespoon or two of milk to loosen it back up.
  • Always taste your cornmeal before using it, old or rancid cornmeal will ruin the whole dish.
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