Fresh Corn Pancakes With Blueberry Sauce Recipe (2024)

My mother made a variation on these for us growing up in Iowa, without the blueberry sauce. We called them corn fritters, even though she didn’t deep fry them. She would serve them with applesauce, powdered sugar, or pancake syrup. I still make them during sweet corn season and sometimes eat them with fresh berries. Tastes like summer!

Great recipe! Nice alternative to an all wheat pancake. Will be adding it to the rotation. I followed the recipe almost as written. I substituted coarse cornmeal with corn flour for a smoother pancake. This change required additional liquid, so I added milk as I only had 1.5 cups of the buttermilk the original recipe called for. Turned out great. Next time I’ll use all buttermilk.

Fermenting the milk changes the lactose, that is why people who are intolerant can usually tolerate yogurt (another possible substitute here if you add some water). Kefir is fermented, as is "real" buttermilk, but I find even the commercial variety tolerable when cooked or baked. Don't forget, you aren't drinking the buttermilk here but cooking with it, and that changes the lactose as well. Chemistry, people!

Really really delicious! I made this as written and had way more batter than we needed. I buttered a 9" square pan and baked the excess batter in a 350 degree oven, making a cornbread just as good as the pancakes. Next time I will omit the sugar, as neither of us likes sweet cornbread and it wasn't necessary in the pancakes with the blueberry sauce and/or maple syrup.

If you have access to blue corn meal, use it!

Sure. Unless you have a family member that prefers cold pancakes. It's only 200 degrees and not on long - you're already going to be hot standing over a griddle or burners. I'd use a cooling rack set in a rimmed baking sheet for keeping pancakes warm, though - avoids pancakes getting squidgy from one side pressed against the platter or or dish.

I have used oat milk with lemon or vinegar, just as you would "make" buttermilk with dairy milk. I haven't made this recipe but it works fine for cornbread!

I’m wanting to make this recipe as waffles, to be served with fried chicken (and the blueberry sauce, slightly heated up with a little spice, served on the side). Anyone try this? It would be a great, fun dinner.

I recently has a coconut milk kefir that was indistinguishable from the dairy version.

Do you think frozen blueberries could be used instead?

That's a whole lotta sugar in the batter (+ in the sauce + maple syrup = yikes!). Didn't find it necessary.

The recipe could definitely be used to make waffles—just add a tablespoon of neutral oil to the batter to help add crisp, reduce sticking. And no, the corn need not—and should not—be cooked. Crunch is king!A little lemon zest in the sauce is nice, but not necessary.

I know they can - I make blueberry sauce all the time.

Non-dairy butter (EarthBalance, or something similar, and non-dairy milk of you choosing soured w/ vinegar or lemon juice.

Correct kefir is dairy but it very low lactose especially when compared with buttermilk

Fantastic blueberry sauce! Used recipe for some blueberries that were getting mushy. Will save this as a classic.

Made this vegan and gluten free. I used gluten fre flour and made 2 flax eggs to replace the 2 eggs. Used dairy free milk with some lemon juice as a substitute for the buttermilk. Delicious! The pancakes just melt in your mouth.

I am diabetic, and besides, I prefer things a little less sweet, so I cut the sugar in half but I wish I had gone with much less lemon juice, maybe a third less, the blueberries came out wayyy too tart. I only had coarse cornmeal so I threw it in the vitamix until it was considerably finer. I didn't have buttermilk so I substituted it for some thick greek yogurt which I thinned out with some almond milk. I'm looking forward to making these again so I can nail them.

I did not make the blueberry sauce because I had no blueberries. I sauteed the corn a little to give some more flavor and omitted the salt entirely as that amount of salt would have made the cakes too salty. Otherwise, the cakes were good and the recipe makes a lot for two people

Wow! This was a-maze-ing!I used canned whole corn kennels and I honestly don't think that the taste/texture was compromised. I used both a cast iron and an electric griddle but ended up making only two in the cast iron and the rest on the griddle, because it was so much quicker! Don't listen to the Times, I used salted whipped butter for the cooking and serving, because salt and sweet go well together. I also used the lemon zest in the blueberry sauce, which I could've honestly done without.

I personally didn’t like the corn. Maybe it’s because I didn’t have fresh corn and had to use canned, but I felt like the flavor/texture really clashed. My 4 year old hated it.But other than that, the recipe was really good. Blueberry sauce was excellent. I’d make this again, but without the corn.

Batter was a little thinner than I’d like. The pancakes could be a little fluffier. Might use less buttermilk or increase the flour by 1/4 cup. Great flavors though. Will continue experimenting

Followed this to a T and my batter came out very runny and the pancakes were flat/not fluffy in any sense. Would not recommend this recipe, something seems very off.

While I enjoyed these pancakes, I thought the blueberry sauce overpowered the delicate taste of the corn. The next day, I ate some leftover pancakes with maple syrup, and they were delicious. Will make them my go-to recipe for pancakes.

These are also really good if you skip the blueberry sauce and top them with avocado, sour cream and salsa. I keep a stash in the freezer for a quick lunch.

I had a pile of blueberries, fresh corn ears, & alot of leftover polenta. Macguyvered a serviceable batter thusly: about 2 c. polenta, reduced the amounts of liquids, 2-3 t. honey, plain kefir because no buttermilk at hand, mixed in finely ground cornmeal to proper consistency (about 1 c.). Fantastic! Hub and I ate a bunch. Refrigerated the remaining batter, which has kept just fine. I just had 4 smaller ones for lunch. I love corn pancakes & will make this recipe from scratch many next times.

Corn and blueberries! Made these with just a few minor changes: 1 tsp salt, vegetable oil instead of melted butter (no reason in particular, in any case they came out great :) ), rested the batter for 1hr before cooking.For a savory pancake, David Tanis has a fresh corn griddle cake recipe with some nice suggestion as well.

Can frozen or canned corn be used?

We made this great recipe while on vacation which caused us to be creative and the recipe was very resilient. Mixing strawberries and blueberries for the sauce was beautiful and tasty, plain and berry yogurt worked well for a buttermilk substitution and using a combo of whole and oat milk worked well also. The slightly sweet pancake with fresh corn, and the berry sauce received high grades from young and not so young.

Could I simply add blueberries to the batter and just bake for a breakfast cake?