Sweetcorn pancakes recipe

(24 ratings)

Sweet corn and spring onion pancakes are quick and easy to make and go so well with spicy sriracha sauce. Have them on their own or as a side dish

Sweet corn and spring onion pancakes
  • Vegan
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories177 Kcal9%
Sugar4.1 g5%
Fat9.6 g14%
Saturated Fat0.8 g4%
Salt0.08 gRow 4 - Cell 2
Protein3.3 g7%
Carbohydrates19.2 g7%
Salt0.08 gRow 7 - Cell 2

Speedy pancakes dotted with jewels of sweetcorn, fresh chillies and spring onions - a really more-ish snack.

The key to these sweetcorn pancakes is adding the sweetcorn, spring onions and chilli almost as soon as the pancakes start cooking. That way they have time to bake into the batter. They are delicious on their own, for brunch or as a snack. Wrap them up and eat them just with soy and sriracha sauce, or stack them with feta or crispy bacon. Alternatively, you can also have them as an accompaniment to a curry or a stir-fry dish. They're so easy to make, and ready in just 20 minutes. Unlike our classic pancake recipe which contains milk and egg, this is completely vegan - the pancake batter is made with flour, miso paste and water.


For the pancakes:

  • 150g plain flour
  • 1 heaped tbsp white miso paste
  • 1 tsp caster sugar
  • 3-5 tbsp vegetable oil
  • For the topping:
  • 150g spring onions, trimmed and roughly shredded
  • 260g tin sweetcorn, drained
  • 1-6 (to taste) red chillies, sliced
  • Handful coriander, chopped
  • Soy sauce, to serve
  • Sriracha chilli sauce, to serve




  1. Whisk the flour, miso paste and sugar with a pinch of salt and 300ml ice-cold water until just combined.
  2. Heat a little oil in a pancake pan and add a ladleful of the mixture. After 30 secs, add a little spring onion, sweet corn and chilli. Flip over once it’s browned, and cook for another min. Make 1 or 2 at a time.
  3. Serve with fresh coriander, soy sauce and chilli sauce.

Top tips for making sweetcorn pancakes

Add some cooked peas to the pancakes at the same time as the sweetcorn. They look pretty and add more lovely texture.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.