Hearty Golden Corn Flapjacks (Printer-friendly)

Golden flapjacks featuring cornmeal and fresh kernels for a hearty breakfast or brunch treat.

# What You’ll Need:

→ 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 greasing the pan

# Directions:

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; whisk until uniform.
03 - Pour wet mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Fold fresh or thawed corn kernels into the batter, then let rest for 5 minutes.
05 - Heat a nonstick skillet or griddle to medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per flapjack onto the skillet. Cook until bubbles appear and edges set, about 2 to 3 minutes. Flip and cook an additional 2 minutes until golden and cooked through.
07 - Continue cooking remaining batter, re-greasing skillet as needed.
08 - Serve flapjacks warm with butter, maple syrup, or preferred toppings.

# Expert Tips:

01 -
  • That golden corn flavor is delicate and real, not just a hint—it actually tastes like corn, which is rarer than you'd think.
  • The texture is hearty but still fluffy, which means you can eat more of them than regular pancakes without feeling guilty.
  • They're forgiving enough for a weekday breakfast but impressive enough to make for brunch guests.
02 -
  • Don't overmix the batter—this is the mistake I made countless times before I finally understood that lumps in pancake batter are actually your friends.
  • Let the batter rest for those 5 minutes; it seems pointless but the cornmeal really does absorb liquid and the texture gets noticeably better.
  • If your first batch sticks or burns, your pan is either too hot or not properly greased, so adjust before cooking the rest.
03 -
  • Keep cooked flapjacks warm in a low oven (200°F) while you finish cooking batches, which takes the pressure off timing and lets you serve them all at once.
  • If you make extra, they freeze beautifully and reheat wonderfully—pull them out and toast them in the toaster for breakfast on a rushed morning.
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