I love turning simple, seasonal ingredients into something comforting and nourishing. When corn is in season, I never just boil it anymore—I make these soft, chewy corn batter pancakes instead.
Made from freshly blended corn and cooked in a pan, they’re naturally sweet, easy to digest, and perfect for both kids and adults. Simple, warm, and incredibly satisfying.
Fresh corn has a gentle sweetness and natural starch that makes it perfect for batter-style pancakes. By blending the kernels into a smooth corn puree, you get a soft, slightly sticky texture with real corn flavor in every bite.
These pancakes are pan-cooked over low heat, so they stay tender inside while lightly golden outside—no oven, no complicated steps.
If you enjoy naturally sweet, grain-based recipes like this one, you may also love Cornmeal Stick Buns, which have a similarly soft texture and comforting corn aroma.
Contents
Why You’ll Love This Recipe
- Naturally sweet from fresh corn, no heavy sweetness
- Soft, chewy, and easy to digest
- Made with a frying pan—no special equipment
- Kid-friendly and elderly-friendly texture
- Perfect for breakfast, snacks, or light meals
Ingredients
- 2 fresh sweet-glutinous corn cobs (about 600g whole, ~400g kernels)
- 100–120g wet-milled glutinous rice flour
- 15–20g sugar (optional, adjust to taste)
- 30–50ml water
- cooking oil (neutral-flavored, for pan-frying)
- a little toasted black sesame (optional, for topping)
Note:
Adjust the amount of glutinous rice flour depending on how thick your corn batter is. The ideal batter should be thick, smooth, and slowly drip from a spoon.
Instructions
(In the video, I used a grinding tool to make the corn puree, but you can easily use a blender or food processor instead.)
Remove the husks and silk from the corn. Cut the kernels off the cob carefully, making sure no hard cob pieces remain.
Place the corn kernels into a blender or food processor. Add about 20ml water and blend until smooth. Do not strain—the natural fiber improves texture.
Transfer the corn puree to a bowl. Add sugar (if using) and mix well. Gradually add the glutinous rice flour while stirring until the batter is thick, smooth, and lump-free.
Heat a non-stick pan over low heat. Lightly grease the surface with a thin layer of oil.
Spoon batter into the pan and gently spread into rounds about 8–10cm wide and 0.5cm thick. Sprinkle with black sesame if using.
Cook slowly over low heat until the bottom sets and turns lightly golden. Lightly mist the surface with water, drizzle a little oil, then flip carefully.
Continue cooking until both sides are golden and the pancake feels springy when gently pressed.
Remove from the pan and serve warm for the best soft, chewy texture.
Frequently Asked Questions
Can I use sweet corn instead of sweet-glutinous corn?
Yes, but the texture will be less chewy. Sweet-glutinous corn gives the best balance of softness and stickiness.
Can I replace glutinous rice flour with cornstarch?
No. Cornstarch will not give the same chewy texture. Regular glutinous rice flour can be used if wet-milled flour is unavailable.
How do I know the batter consistency is right?
It should be thick enough to hold its shape but soft enough to spread easily—able to drip slowly from a spoon.
Why must the heat be low?
Corn batter cooks quickly on the outside. Low heat ensures the inside cooks through without burning the surface.
How do I reheat leftovers?
Reheat in the microwave for about 10 seconds or warm gently in a pan over low heat to restore softness.
Soft & Chewy Fresh Corn Batter Pancakes (No Boiling Needed!)
Ingredients
- 2 fresh sweet-glutinous corn cobs about 600g whole, ~400g kernels
- 100 –120g wet-milled glutinous rice flour
- 15 –20g sugar optional, adjust to taste
- 30 –50ml water
- cooking oil neutral-flavored, for pan-frying
- a little toasted black sesame optional, for topping
Instructions
- Remove the husks and silk from the corn. Cut the kernels off the cob carefully, making sure no hard cob pieces remain.
- Place the corn kernels into a blender or food processor. Add about 20ml water and blend until smooth. Do not strain—the natural fiber improves texture.
- Transfer the corn puree to a bowl. Add sugar (if using) and mix well. Gradually add the glutinous rice flour while stirring until the batter is thick, smooth, and lump-free.
- Heat a non-stick pan over low heat. Lightly grease the surface with a thin layer of oil.
- Spoon batter into the pan and gently spread into rounds about 8–10cm wide and 0.5cm thick. Sprinkle with black sesame if using.
- Cook slowly over low heat until the bottom sets and turns lightly golden. Lightly mist the surface with water, drizzle a little oil, then flip carefully.
- Continue cooking until both sides are golden and the pancake feels springy when gently pressed.
- Remove from the pan and serve warm for the best soft, chewy texture.
