I love simple food that feels like a warm hug. Sweet Corn Pancakes with Mozzarella are one of those dishes I make when I want something quick, tasty, and a little bit special. I use plain pantry items and a hot pan, and I get golden pancakes with soft cheese inside.

Dad James first showed me how to fold in the corn without breaking the batter. Mom Eva taught me to watch the edges. Sister Jennifer still takes the warm ones before I can plate them.

What You’ll Need

1 cup cornmeal
1 cup milk
1 egg
1 cup sweet corn (fresh or canned)
1/2 cup mozzarella cheese, shredded
1 tsp baking powder
Salt to taste
Oil for frying

My Trusted Kitchen Tools

I keep this recipe simple on purpose. I use a medium bowl for mixing and a silicone spatula. I like a non stick skillet or a well seasoned cast iron pan to get a good crust. I also use a ladle to keep pancake sizes even and a plate with paper towel to drain excess oil.

When I want a full meal that features corn in a richer way, I often pair these pancakes with a recipe like my creamy ranch beef bowtie skillet with sweet corn for a weekday feast.

Bringing It All Together

Mix the cornmeal, milk, egg, baking powder, and salt in a bowl until smooth.
Fold in the sweet corn and the mozzarella cheese.
Heat oil in a skillet over medium heat.
Pour a ladleful of batter into the skillet.
Cook until the edges look set and the bottom is golden.
Flip and cook until the other side is golden and the cheese melts.
Move pancakes to a paper towel lined plate to drain if needed.
Keep cooked pancakes warm on a low oven rack while you finish the rest.
Serve warm and enjoy.

Making It Your Own (Swaps & Ideas)

You can change this recipe to match what you like or what you have on hand. Swap the mozzarella for cheddar for a sharper taste. Use sour cream or yogurt in place of milk for a tangy bite. For a lighter version, try pan spray instead of oil.

If you like to learn how corn changes in different dishes, I explain the difference between southern and sweet cornbread, and that can help you pick the right corn taste for your pancakes.

Try adding chopped herbs like chives or parsley. Add a pinch of smoked paprika for warmth. Fold in canned jalapeno for heat. You can keep the batter thicker for a cake like texture or thinner for a crepe feel.

How We Love to Serve It

We eat these for breakfast, lunch, and snack time. I like them with a dollop of sour cream and a spoon of salsa on top. My kids like maple syrup on theirs. For a brunch plate, I add a side of fresh fruit and a green salad.

At dinner, I stack three pancakes and top them with a poached egg. The warm cheese and the runny yolk taste great together. You can also serve them with a small bowl of warm tomato soup for dipping.

A Few Tips For Success

Use room temperature milk and egg for a smooth batter. Do not over mix. Stir until it just holds together. Let the skillet heat fully before you add the batter. A hot pan makes a crisp edge and locks in the cheese.

Watch the heat. If the pan gets too hot, the outside will burn before the inside cooks. If the pan is too cool, pancakes will soak oil and stay soft. Adjust the flame as you go.

If you use fresh corn, cut it from the cob right before you mix. Canned corn works well when you drain it and pat it dry. For extra crunch, toast the corn in the pan for a minute before adding it to the batter.

Saving Some For Later

You can save cooked pancakes in the fridge for up to two days. Let them cool, then stack with parchment between each piece and place in an airtight container. Reheat in a hot skillet for a few minutes per side to restore the crisp edges.

For longer storage, freeze on a tray until firm, then place in a freezer bag for up to three months. Reheat from frozen in a low oven until hot inside. Do not microwave for best texture.

From My Kitchen to Yours

I write recipes that I use again and again. These Sweet Corn Pancakes with Mozzarella are one of those keepers. They are fast, forgiving, and loved by many in my house. I hope you make them and find your own small ways to change them.

Your Questions, Answered

How long do Sweet Corn Pancakes with Mozzarella keep in the fridge?

They keep well for up to two days in the fridge. Cool them first, then stack with paper between each pancake in an airtight container.

Can I make Sweet Corn Pancakes with Mozzarella without mozzarella?

Yes. You can use cheddar, pepper jack, or leave out the cheese. The corn and batter still give good flavor and texture without cheese.

Can I make a gluten free version of Sweet Corn Pancakes with Mozzarella?

Yes. Use a gluten free cornmeal and make sure your baking powder is gluten free. The batter may behave a bit differently, but you can still pan fry them the same way.

Sweet Corn Pancakes with Mozzarella

Author: sarah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and simple sweet corn pancakes with gooey mozzarella cheese, perfect for breakfast, lunch, or a snack.

Ingredients

Scale

1 cup cornmeal
1 cup milk
1 egg
1 cup sweet corn (fresh or canned)
1/2 cup mozzarella cheese, shredded
1 tsp baking powder
Salt to taste
Oil for frying

Instructions

Mix the cornmeal, milk, egg, baking powder, and salt in a bowl until smooth.
Fold in the sweet corn and the mozzarella cheese.
Heat oil in a skillet over medium heat.
Pour a ladleful of batter into the skillet.
Cook until the edges look set and the bottom is golden.
Flip and cook until the other side is golden and the cheese melts.
Move pancakes to a paper towel lined plate to drain if needed.
Keep cooked pancakes warm on a low oven rack while you finish the rest.
Serve warm and enjoy.

Notes

Use room temperature milk and egg for a smooth batter. Adjust heat to prevent burning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg

Keywords: pancakes, sweet corn, mozzarella, breakfast, easy recipe