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These cornmeal buttermilk pancakes are light, fluffy, and full of warm, comforting flavor. The cooked cornmeal gives them texture while still keeping them tender and soft.
They’re easy to prepare and perfect for weekend breakfasts or brunch. Serve them with maple syrup, fruit, or butter—or keep them warm in the oven so everyone can enjoy a hot stack at the same time.
What You’ll Like About These Pancakes
Great texture. Cooked cornmeal adds flavor and just the right amount of heartiness.
Fluffy and tender. Buttermilk and melted butter create a light, moist pancake.
Easy to make. Straightforward ingredients and steps for reliable results.
Perfect for feeding a crowd. The recipe makes about two dozen small pancakes.
Ingredient Notes
- Yellow cornmeal: Cooking it first softens the grains and gives the pancakes great flavor.
- Cold water: Used to cook the cornmeal before adding the remaining ingredients.
- Buttermilk: Adds tangy flavor and helps produce a tender texture.
- All-purpose flour: Forms the base of the batter—measure accurately.
- Sugar: Adds a touch of sweetness without overpowering the corn flavor.
- Salt: Balances the sweetness and enhances the overall flavor.
- Baking powder & baking soda: Help the pancakes rise and stay fluffy.
- Egg: Adds structure and richness.
- Melted butter: Provides moisture and flavor.
Steps to Make Cornmeal Buttermilk Pancakes
- Preheat the oven if keeping pancakes warm.
- Cook the cornmeal with water until thickened.
- Stir in the buttermilk to cool and loosen the mixture.
- Mix the dry ingredients separately.
- Add the dry mixture to the cornmeal mixture and stir gently.
- Beat the egg and add it along with the melted butter.
- Adjust the consistency with extra buttermilk or milk if needed.
- Cook pancakes on a greased hot griddle, flipping once bubbles form.
- Keep cooked pancakes warm in a low oven if desired.
Tips
- Cook the cornmeal long enough to soften it—it improves texture significantly.
- Let the cornmeal mixture cool slightly so it doesn’t scramble the egg when added.
- If the batter thickens as it sits, thin it with a tablespoon of milk at a time.
- Use a lightly greased, well-heated skillet or griddle for even browning.
Recipe Variations
- Make them blueberry pancakes. Fold ½ to 1 cup of fresh or frozen blueberries into the batter just before cooking for a fruity twist.
- Try citrus-cornmeal pancakes. Add a teaspoon of finely grated lemon or orange zest to the batter for a bright, fresh flavor.
- Add warmth with spices. Stir in ½ teaspoon of cinnamon or a pinch of nutmeg for a cozy breakfast version.
- Make them savory. Omit the sugar and add chopped green onions, shredded cheddar, or cooked crumbled bacon for a savory pancake that pairs well with eggs.
- Create silver dollar pancakes. Drop smaller spoonfuls of batter onto the griddle to make bite-sized pancakes for kids or brunch platters.
Serving Suggestions
- Serve with maple syrup, honey, or fruit preserves.
- Top with fresh berries, sliced bananas, or whipped cream.
- Pair with bacon, sausage, or scrambled eggs for a full breakfast.
- Keep them warm in the oven if serving a crowd.
How to Store
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
Freeze: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.
Reheat: Warm in a 300°F oven or in a skillet until heated through.
Cornmeal Buttermilk Pancakes
Ingredients
- ½ cup yellow cornmeal
- 1 ½ cups cold water
- 1 ¼ cups buttermilk (well-shaken), or as needed
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp fine salt
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 large egg
- 2 tbsp melted butter
- Oil or butter for the griddle
Recommended Equipment
- Parchment paper-lined pan optional
Instructions
- Optional: Preheat the oven to 200°F if you want to keep batches warm for serving 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. Transfer the cornmeal mixture to a large mixing bowl; stir the buttermilk into the cornmeal mixture.1/2 cup yellow cornmeal | 1 1/2 cups cold water | 1 1/4 cups buttermilk (well-shaken) (or as needed)
- Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture.2 cups all-purpose flour | 1/3 cup granulated sugar | 1 tsp fine salt | 1 tsp baking powder | 3/4 tsp baking soda
- Beat the egg in a separate bowl and then add it to the batter along with the melted butter. Add extra buttermilk milk if the batter is very thick.1 large egg | 2 tbsp melted butter
- 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.Oil or butter for the griddle
- If desired, place the cooked pancakes in a single layer in a parchment paper-lined pan and transfer them to the 200°F oven to keep warm while you cook subsequent batches.
- The recipe makes about 24 pancakes, 3 to 4 inches in diameter.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
