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Pancakes and waffles

Banana-Corn Pancakes

Corn goes sweet instead of savory in this breakfast treat that’s perfect to whip up on leisurely winter mornings.

Serves 4
Ready in 20 mins
Prep time 8 mins
Cooking time 12 mins
552 calories per serving


> 1 ripe banana
> 3/4 cup reduced-fat milk
> 1 large egg
> 2 tbsp honey
> 1 3/4 tsp baking powder
> 1/2 tsp vanilla extract
> 1/2 tsp salt
> 2 1/2 cups frozen corn, thawed
> 1 1/2 cups flour
> 2 tbsp melted butter


In a blender, blend the banana, milk, egg, honey, baking powder, vanilla extract, salt, and 1 cup corn until smooth. Transfer batter to a medium bowl and stir in the flour and remaining 1½ cups corn until just combined (do not overmix).
Brush a 12-inch nonstick skillet with some of the melted butter and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 2 min., until bubbles form and edges begin to set. Flip and cook another 1–2 min., until bottoms are golden brown. Transfer to a plate and tent with foil.
Repeat with remaining melted butter and batter.


Serve with maple syrup or a dollop of vanilla Greek yogurt and a drizzle of honey.

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