These cornmeal pancakes are incredibly delicious with butter and maple syrup. The cornmeal adds texture and color to these extraordinary breakfast cakes. Serve the pancakes with sausage links, sliced ham, or bacon for a satisfying breakfast the whole family will enjoy.
Recipe Variations
- Toppings: Add maple syrup, honey, golden syrup, or fruit compote.
- Add-Ins: Incorporate blueberries or chopped nuts, or warm spices for additional flavor and texture.
- Savory: Reduce or omit the sugar and serve the pancakes along with a bowl of hot chili, beans, or stew.
Cornmeal Buttermilk Pancakes
Cornmeal adds texture and flavor to these fabulous buttermilk pancakes. These easy pancakes will make your day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Pancakes and Waffles, Breakfast
Ingredients
Scale
- 1/2 cup yellow cornmeal
- 1 1/2 cups cold water
- 1 1/4 cups buttermilk (well shaken)
- 2 cups all-purpose flour (9 ounces)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 200 F if you wish to keep batches warm to serve all at once.
- 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.
- Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture.
- Beat the egg in a separate bowl and then add it to the batter along with the melted butter. Add extra buttermilk or regular milk if the batter is very thick.
- Drop about 1/4 cup of the batter onto a hot greased griddle or skillet. Cook until the edge of the pancake looks dry, and the bubbles are popping. Flip to brown the other side. Repeat with the remaining batter.
- If desired, place the cooked pancakes in a pan and move to the 200 F oven to keep warm while you are cooking subsequent batches.
- The recipe makes about 24 pancakes, 3 to 4 inches in diameter.
