Savory Corn and Feta Pancakes

These savory corn and feta pancakes offer the perfect mix of crispy edges and soft centers with pockets of sweet corn and creamy feta in every bite. They come together quickly with simple ingredients, making them a go-to for busy weeknights or lazy brunches.

I first made these on a whim when I had extra feta and corn from another meal and was amazed at how easily everyone in my family finished their plates. Now they are my son’s favorite with a dollop of sour cream.

Ingredients

• All-purpose flour: adds structure and lets the pancakes hold together look for a finely milled flour for lighter texture
• Baking powder: gives fluffiness check expiration date for the best rise
• Milk: binds the batter whole milk adds richness but any will work
• Egg: helps bind and makes the pancakes tender farm fresh eggs make a difference
• Canned corn: brings bursts of sweetness look for plump kernels in water
• Feta cheese: gives creamy salty tang choose a good-quality block and crumble it yourself if possible
• Salt and oil: a pinch of salt and a touch of oil for frying balance flavor and give lovely crisp edges

Instructions

Mix flour and baking powder:

Combine the dry ingredients in a mixing bowl and whisk until no lumps remain This ensures even leavening

Add milk and egg to form batter:

Pour in milk and crack in the egg Whisk until the mixture just comes together It will be slightly thick but should not have dry spots

Fold in corn and feta:

With a spoon gently mix in the drained corn and crumbled feta Try not to overmix so the corn and cheese remain in chunks for bursts of flavor

Spoon into a skillet and cook until golden:

Heat a thin layer of oil in a nonstick skillet over medium heat Drop generous spoonfuls of batter onto the skillet leaving space for spreading Cook for about three to four minutes until the edges look set and the bottom is golden Flip carefully and cook another two to three minutes until the other side is golden Brown both sides for the perfect crispness

I love feta for the way it stays creamy even after cooking and brings so much salty flavor. We once served these at a family brunch and my cousin immediately asked for the recipe and now she makes them for all her potlucks.

Storage Tips

Keep leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat use a low oven or hot skillet so the edges crisp back up. Avoid the microwave when possible as it makes them less crisp.

Ingredient Substitutions

Swap out regular flour for a gluten free blend if needed choose one that is meant for pancakes. Use a non-dairy milk and plant-based feta to keep things dairy free. For egg-free try a flax egg though the result is a little denser.

Serving Suggestions

These make a great base for a fried or poached egg. Pair with a fresh green salad or roasted cherry tomatoes for zing. Add a swirl of Greek yogurt or chili sauce for dipping on the side.

Flavor Variations

Stir in finely chopped scallions or a handful of fresh herbs like dill for an extra punch. Swap feta for goat cheese or sharp cheddar for different kinds of tang. When corn is in season use fresh kernels straight off the cob for intense sweetness.

Seasonal Adaptations

Try with fresh local corn in summer for even more sweetness
Add roasted red peppers or diced jalapeño for heat in cooler months
Mix with grated zucchini in spring just salt and squeeze dry before adding

Success Stories

One reader told me her picky toddler happily ate these cold out of the fridge for lunch. Another friend uses these as a base for mini smoked salmon canapés. A neighbor even brought these to a picnic and they stayed fluffy for hours.

Freezer Meal Conversion

Flash freeze cooked pancakes in a single layer then store in a freezer bag for up to two months. Toast them straight from the freezer for a quick snack or lunchbox addition.

Make these once and you will want them in your regular rotation. The flavor and texture make them irresistible for any meal.

Common Recipe Questions

→ Can I use fresh or frozen corn instead of canned?

Yes. Both fresh and frozen corn work well, just be sure to drain and pat dry before adding to the batter.

→ What can I substitute for feta cheese?

Try goat cheese or ricotta for a similar creamy result, though flavor and saltiness may vary.

→ How do I ensure crispy edges?

Preheat your skillet thoroughly and use a light coating of oil before spooning in the batter for extra crispness.

→ Are these pancakes suitable for meal prep?

Yes. Store in an airtight container and reheat in the oven or skillet to restore texture and flavor.

→ Can I make these gluten-free?

Swap the regular flour for a 1:1 gluten-free blend to create a gluten-free version with similar texture.