It’s quite possible that the name of this recipe undersells just how good it really is. These savory cakes are chewy and chock-full of nubby corn kernels and earthy spices, with juicy deposits of spinach. Thanks to a generous amount of baking powder, they puff up more like fritters yet cook in only a slick of oil in the pan.

Local corn is coming in, and you could use fresh kernels here, of course. But because corn is a Dinner in Minutes Pantry staple, take advantage of the sweet, in-season crop and freeze it yourself. To do so, choose cobs that look plump and feel firm through the husk. At home, strip the cobs of husks and silk, then use tongs to place them in a pot of boiling water for 2 to 3 minutes. Transfer to a bowl of cold water until cool. Figure the yield is about 1 cup per ear. (Could you toss those cobs in the freezer to make a simple corn broth later? Absolutely.)

That’s it. You can freeze on the cob or off; I prefer having kernels ready to go, so I use a chef’s knife to cut off a couple of rows, creating a flat surface for it sit on the cutting board without rolling. Then it’s just a few quick turns and cuts, and the kernels are in a pile that’s easy to scrape into a zip-top bag. Label, seal and freeze for up to a year.

Back to the pancakes at hand: Serve them with your favorite salsa or a fried egg. They make an easy and satisfying summer dinner.


  • 2 ounces (about 1 cup) bagged frozen spinach (not in a block)
  • 9 ounces frozen corn kernels (about 2 cups; see OVERVIEW)
  • 1 14 cups flour
  • 1 12 teaspoons baking powder
  • 1 12 teaspoons kosher or coarse sea salt
  • 1 teaspoon ground coriander
  • 12 teaspoon ground cumin
  • 1 teaspoon Spanish smoked paprika (sweet or hot)
  • 1 large egg
  • 1 tablespoon extra-virgin olive oil, plus more for the pan
  • 12 cup cold water

Step 1

Place the spinach and corn in separate microwave-safe bowls; place in the microwave and defrost in 20-second increments, until they are slightly warm.

Step 2

Step 3

Step 4

Step 5

Sprinkle with the remaining salt; serve hot.

Adapted from “Posh Pancakes: Over 70 Recipes, From Hoppers to Hotcakes,” by Sue Quinn (Quadrille Publishing, 2018).

Tested by Bonnie S. Benwick; email questions to

The nutritional analysis is per pancake (based on 10).

Click here for a printable version of the Dinner in Minutes Pantry list.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

For a printer-friendly and scalable version of this recipe, view it here.


Servings Per Container: 10; Calories: 130; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 20 mg; Sodium: 240 mg; Carbohydrates: 20 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 4 g.