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Cornmeal Pancakes

Fluffy and flavorful cornmeal pancakes that combine the crunch of cornmeal with traditional pancake softness, perfect for a cozy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour For that perfect pancake structure.
  • 3/4 cup yellow cornmeal The star ingredient that gives them a lovely texture.
  • 1/4 cup granulated sugar Sweetness is key!
  • 1 teaspoon baking powder For fluffiness.
  • 1/2 teaspoon baking soda Extra leavening to keep these pancakes light.
  • 1/2 teaspoon kosher salt To enhance flavor.
Wet Ingredients
  • 1 1/4 cups buttermilk Adds moisture and a slight tang.
  • 3 tablespoons unsalted butter, melted and cooled For richness.
  • 2 large eggs, room temperature Binds everything together.

Method
 

Preparation
  1. Gather all your ingredients, ensuring your butter is melted and cooled to room temperature.
  2. In a large bowl, whisk together the dry ingredients until well combined.
  3. In a medium bowl, whisk the wet ingredients until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just incorporated; it’s okay if some lumps remain.
Cooking
  1. Spray a non-stick skillet or griddle with cooking spray and heat it over medium heat.
  2. Pour 1/3 cup of batter onto the skillet for each pancake and cook for 3 to 4 minutes until the edges look set and bubbles form on the surface.
  3. Flip the pancakes and cook for another 3 to 4 minutes, until both sides are golden brown.
Serving
  1. Place the pancakes on a plate and keep warm in the oven as you finish cooking the remainder. Serve with maple syrup.

Notes

Do not overmix the batter. For best cooking results, ensure medium heat to avoid greasy or burnt pancakes. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for 2-3 months.