Cornmeal Pancake Recipe
Delight in golden perfection with this cornmeal pancake recipe. Fluffy stacks are infused with a rustic charm, blending wholesome cornmeal goodness with a classic breakfast staple.
If you love cornbread, then you are sure to adore this cornmeal pancakes recipe. The whole family will love this tasty take on traditional pancakes!
This great recipe makes the best cornmeal pancakes, with the perfect texture and amazing flavor. Serve them with crispy bacon, a glass of orange juice and fresh fruit for the ultimate weekend breakfast.
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I like to whip up these breakfast pancakes when we’re ready for a change of pace for brunch. Or I’ll make a double batch and pack them for camping or road trips with a bit of peanut butter and jam.
They reheat beautifully and the kids love them!
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Supplies
- Skillet, griddle or non-stick pan – I really like this white granite non stick pan set, it’s pretty and functional!
- Large mixing bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Recipe Details
Prep: 5 mins
Cook Time: 10-15 mins
Total: 15-20 mins
Yield: 12-14 pancakes
Ingredients
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- Cornmeal – finely ground yellow cornmeal makes the best texture for these pancakes. Coarse cornmeal will leave them with a gritty texture.
- All purpose flour – this is my go-to flour choice for most recipes. Make these gluten free pancakes by using almond flour or a gluten free flour blend instead.
- Baking powder and baking soda – for making the pancakes rise and become fluffy.
- Milk – whatever you have in the fridge works (but buttermilk is best imho).
- Granulated sugar – great for adding a touch of sweetness to the batter.
- Eggs – we are currently loving farm fresh eggs!
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
2. Add egg, milk and butter to the dry ingredients and whisk until combined.
Tip: the batter should be thick but not lumpy.
3. Pre heat the skillet on medium heat.
4. Spray the center with cooking spray.
5. Drop 1/4 cup batter onto the pan using a spoon or ladle.
6. Cook for 2 minutes.
7. Flip once bubbles appear on the top and cook for an additional 2-3 minutes until golden brown.
8. Repeat with remaining batter.
9. Garnish with classic pancake toppings like butter and maple syrup.
Tips and tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to over heat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, this helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy, avoid over mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non stick cooking spray between batches. Olive oil or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
- Store leftover cooked pancakes in an airtight container in the fridge or place in a freezer bag to store for longer in the freezer.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, it tends to create a more moist, fluffy pancake. Whole milk or whatever you have in the fridge works too.
- Real butter is always preferred but margarine or vegetable oil may be used in a pinch.
- Looking for a low carb alternative for a low calorie diet? Check out these Carbquick Pancakes instead!
- Try these fun variations! Add peanut butter & mini chocolate chips to the batter. Or add 1 tsp of vanilla extract and fresh blueberries.
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
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Recipe
Cornmeal Pancake Recipe
Ingredients
- 1 1/4 cup all purpose flour
- 3/4 cup cornmeal
- 2 Tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cup milk
- 2 eggs
- 3 Tbsp butter melted
- 1/4 tsp salt
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
- Add egg, milk and butter to the dry ingredients and whisk until combined.
- Pre heat the skillet on medium heat.
- Spray the center with cooking spray.
- Drop 1/4 cup of batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
- Repeat with remaining batter.
- Garnish with classic pancake toppings like butter and maple syrup.
Video
Nutrition
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Very good recipe. I had a lot of cornmeal to use up so was searching for a new recipe. This was perfect, and EASY. Made the dry ingredients up and put in a plastic container. When I was ready to cook them, I added eggs, milk and butter.
Thank you so much for sharing!