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5 from 3 votes

Savoury Corn Pancakes

Join me for the breakfast where these savoury corn pancakes brighten the morning light with their beautiful gold hue. I am approaching a poetic path today to glorify the pancakes here. But, the important line here is that these are extremely delicious healthy savoury pancakes. When served hot right from the pan with a dollop of cold yoghurt dip on the top, they deserve an applause. Please give yourself that chance where you get to eat them that way. And do write me back , when you savour them with satisfaction and a nourishing comfort. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, healthy meal
Cuisine: Indian
Keyword: Christmas healthy recipes, corn recipe, Food Photography, Food Styling, healthy breakfast, savoury pancakes, vegetarian breakfast recipe
Servings: 4 people
Calories: 140kcal


  • non-stick pan
  • Food Processor


  • 2 cups Sweet corn kernels 
  • 2 cloves of garlic
  • 1 inch piece of ginger 
  • 2 small green chillies
  • 3 tsp chickpea flour  (besan)
  • 1 tsp salt
  • 1/4th tsp black pepper
  • 1/4th tsp turmeric powder 
  • 1/4th tsp red chilli powder
  • 1 tsp coarsely crushed coriander seeds 
  • 1/2 tsp coarsely crushed cumin seeds 
  • 1/2 cup chopped bell peppers 
  • A small bunch Coriander leaves finely chopped
  • 2 tbsp cooking oil


  • Peel the corn sheath, separate the corn kernels from the cob using a knife and keep aside. 
    In a food processor https://amzn.to/33KBQQY add the corn kernels, ginger, garlic and green chillies. Blend into a coarser paste. 
  • Transfer the mix into a bowl and add chickpea flour, salt, pepper, turmeric powder, coriander seeds, cumin seeds, red chilli powder, chopped bell peppers and combine all. Taste a bit of the batter and fix the seasoning if required. Combine all very well.
  • Now heat a non-stick https://amzn.to/3mJU91A skillet on medium-low flame, brush it with a little oil, pour a ladle full of the prepared mixture, spread it as you would spread a dosa and let it cook for a minute or more.
  • Once the bottom of the pancake is done, and it turns a little brown, flip over and cook the other side for another minute.
    Cook on both the sides to get a beautiful golden colour. Serve hot with yoghurt dip.


Serving: 2pancakes | Calories: 140kcal