Savory Corn Pancakes (GF, VG)

This recipe makes 8-10 pancakes which can easily be adapted for different quantities


  • 1/2 cup flour – whole wheat is good but any flour works, can be a 1-1 gluten-free alternative
  • 1/2 cup milk – can be dairy-free
  • 2 eggs
  • 1 T oil
  • 1/2 t baking powder
  • 1/2 t salt
  • Pepper to taste
  • 2 cups corn – fresh or frozen
  • 1/2 cup fresh basil, chopped, or 1-2 T dried basil – optional


  1. Whisk flour, milk, eggs, 1T oil, baking powder, salt, and pepper until smooth.
  2. Add in corn and optionally basil.
  3. Heat a pan on medium heat.
  4. Scoop about 1/2 cup batter onto the warmed up pan.
  5. After 3 – 4 minutes, the edges should begin to dry and bubble.
  6. Flip and cook for 3 – 4 more minutes, or until golden brown.
  7. Continue with the rest of the batter.
  8. Enjoy!

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