American Sweetcorn Pancakes

These naturally gluten free and dairy free pancakes are amazing and great for breakfast or brunch.  We had them with scrambled egg and a few mushrooms, but my husband suggested that next time they would taste even better with a few rashers of bacon on top!  I must admit, I added a squeeze of tomato ketchup on top of mine.

Here is the recipe – you will need:


  • small tin of sweetcorn , drained
  • 25g cornflour
  • half a tsp of baking powder
  • 1 medium egg, beaten
  • 2 spring onions, finely sliced
  • a knob of butter and a tbsp. vegetable oil for frying


  • blitz the sweetcorn in a food processor until it resembles a course puree
  • transfer to a mixing bowl and stir in the cornflour, baking powder, egg and spring onions and season with salt and pepper





  • Heat the butter and oil in a frying pan and add 4 spoonfuls of the mixture ( it will be about a big tablespoon at a time)
  • cook on a medium heat for 2-3 minutes then flip over and cook for a further 2-3 minutes until they are golden brown





Dish up on a warmed plate with your favourite breakfast goodies.



4 thoughts on “American Sweetcorn Pancakes

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