Cornmeal Pancakes

Cornmeal Pancakes With Syrup
Cornmeal Pancakes. Photo: Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 2 Dozen (24 servings)
Ratings (13)

These cornmeal pancakes taste great with butter and maple syrup or use another syrup or fruity sauce, and the recipe is super easy to follow. Top the pancakes with this apple cider syrup or fresh blueberry sauce.

This recipe makes a nice big batch of buttermilk cornmeal pancakes, perfect for a big family breakfast.

"There is a breakfast cafe in our town that features cornmeal pancakes. There is a line out to the curb every morning. These pancakes are better than theirs. Easy and good!" — Gordon

What You'll Need

  • 1/2 cup cornmeal
  • 1 1/2 cups water (cold)
  • 1 1/4 cups buttermilk
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg (beaten)
  • 2 tablespoons butter (melted)

How to Make It

  1. Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn the cornmeal mixture into a mixing bowl; stir the buttermilk into the cornmeal mixture.
  2. Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture. Stir in beaten egg and melted butter.
  3. Cook pancakes on a lightly greased griddle. If the batter is too thick, add a little more buttermilk or regular milk to get a good consistency.
  1. Makes about 24 pancakes, about 3 to 4 inches in diameter.

Tips and Variations

  • Make the batter the night before; cover and refrigerate until morning.
  • Add 1/2 to 1 cup of blueberries or pecans to the pancake batter.
  • Leftover pancakes can be frozen. Freeze them on a parchment paper-lined baking sheet in a single layer. Pack the frozen pancakes into freezer bags, Put small sheets of waxed paper between the pancakes to prevent sticking. Reheat frozen pancakes in the toaster, microwave oven, or in a lightly oiled skillet.microwave oven, or in a lightly oiled skillet.
  • To make pancakes lighter and fluffier, beat the egg white separately to stiff peaks; fold the beaten egg white into the batter just before cooking.
  • Add 2 teaspoons of orange zest to the pancakes for ​some orange flavor.
  • For spiced pancakes, add 1/2 teaspoon of cinnamon, a dash of nutmeg, and 1/2 teaspoon of vanilla to the batter.
  • If you plan on serving the pancakes all at once, preheat the oven to 200 F. As the pancakes are cooked, place them on a rack on a baking sheet and place them in the oven while to cook subsequent batches. They can be kept in the warm oven for up to 20 minutes.

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Nutritional Guidelines (per serving)
Calories 57
Total Fat 2 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 13 mg
Sodium 137 mg
Carbohydrates 8 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)