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Savory Corn & Basil Pancakes

Prep Time 5 mins
Cook Time 7 mins
Course Brunch, Side Dish
Cuisine American
Servings 8 pancakes


  • 1/2 cup all purpose flour
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1-2 T olive oil
  • 1-2 T unsalted butter
  • salt & pepper
  • 2 ears corn cooked and kernels cut off, about 2 cups
  • 1/4 cup chopped fresh basil
  • basil leaves for garnish optional
  • butter for serving optional


  • Combine flour, milk, eggs, baking powder and salt. Stir until mixture forms a batter. Add corn and basil. Season with a little additional salt and pepper.
  • Melt butter in large skillet and add oil. When pan is hot, pour in batter slowly, to form desired size of pancakes. Cook several minutes until bubbles form on batter surface and carefully flip pancakes to cook other side. When cakes are done remove to plate and keep warm. Repeat with remaining batter, adding more butter to skillet if necessary
  • Serve warm with additional butter if desired
Keyword corn and basil pancake, corn cakes, corn fritters, savory pancake