Sweet Corn Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the buttermilk with the eggs until homogeneous, then whisk in the melted butter.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined. The batter should be lumpy — avoid overmixing to keep pancakes tender. If the batter seems excessively thick, add up to 2 tablespoons more buttermilk to reach a thick pouring consistency.

Fold in corn

Fold in the fresh (or thawed) sweet corn kernels until evenly distributed. Let the batter rest 5–10 minutes at room temperature while you heat the griddle; this allows the cornmeal to hydrate and the batter to relax.

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C) or a few minutes until a drop of water sizzles. Brush or wipe the surface with a little melted butter.

For each pancake, ladle about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until the surface is covered with bubbles and the edges look set, 2 to 3 minutes.

Flip carefully and cook until the second side is golden brown and the center is cooked through, about 1 to 2 minutes more. Adjust heat as needed to prevent burning; you want an even golden color.

Transfer cooked pancakes to a warmed plate and keep loosely covered in a low oven (200°F / 95°C) while you finish the remaining batter. Re-butter the griddle as needed between batches.

Warm the Vermont maple syrup gently in a small saucepan over low heat or in the microwave in 15-second bursts until warm but not boiling.

To serve, stack 2–3 pancakes per portion on plates. Top with a handful of thinly sliced ripe nectarine wedges and a pat of butter if desired. Drizzle generously with warm Vermont maple syrup. Finish with a light sprinkle of flaky sea salt to enhance the sweetness (optional).

Serve immediately while pancakes are warm.