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Sweet Corn Pancakes with Peaches & Spice!


Today’s recipe comes from food blogger Rashmi Primlani, from The Primlani Kitchen. It’s introduced as a way to start the day, I see it as a lovely treat after a light dinner. Either way, it looks delicious.

Rashmi does describes her own recipe,”Sweet corn pancakes, savory and delicate, is a perfect summer brunch, especially when it get’s a double-dose of juicy peaches roasted with brown sugar and spices. For once I can assure you, you won’t need maple syrup or sugar – these are simply sublime on their own.“.

What you will need for Sweet Corn Pancakes with Peaches & Spice!


  • 1 cup all-purpose flour
  • 2/3 cup stone-ground yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 16. oz packet of frozen sweet corn, defrosted
  • 1 1/2 cups whole or 2% milk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 5 peaches, pitted and cut into 1/2 inch slices
  • 1/4 dark brown sugar
  • 3 tbs sugar
  • 1/4 tsp ground cinnamon
  • 3 whole star anise
  • 1/4 tsp cardamom powder
  • 1 tsp vanilla extract


  1. Toss the peaches gently with brown sugar, sugar, cinnamon, star anise, cardamom powder, and vanilla extract. Bake in a 300 degree oven, covered, for 30 minutes. Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, sugar, and salt.
  3. Puree the corn kernels, milk, butter, and eggs until smooth. Whisk the corn purée into the dry ingredients.
  4. On medium heat, pour 1/4 cup of batter on non-stick pan or griddle and cook until small bubbles appear on the surface. Flip the pancakes and cook until golden brown. Repeat till the batter is finished.
  5. Stack 3-4 pancakes on each plate, top with 4-6 slices of peaches and juices of the peaches. Serve immediately.

For Rashmi’s full guide to making this recipe, click to read it in full on her site.

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