A Hearty, Golden & Flavorful Breakfast Favorite!
If you’ve never had Cornmeal Pancakes, you’re in for a treat! These golden, slightly crispy-edged pancakes have a subtle sweetness and a hearty texture that makes them perfect for a satisfying breakfast or brunch.
I love this recipe because it’s a twist on traditional pancakes, adding the delicious nutty flavor of cornmeal while keeping the inside light and fluffy. Whether you serve them with butter and maple syrup, fresh berries, or even a drizzle of honey, these pancakes will become a new favorite in your kitchen!
Questions I Often Get Asked About This Recipe
Q: What makes cornmeal pancakes different from regular pancakes?
Cornmeal pancakes have a slightly crispier texture and a more robust flavor than traditional pancakes. The cornmeal adds a slight crunch while still keeping the pancakes fluffy.
Q: Can I use different types of cornmeal?
Yes! Fine or medium-grind cornmeal works best for a smoother texture, but if you like extra crunch, you can use coarse-ground cornmeal.
Q: Can I make these pancakes ahead of time?
Yes! You can refrigerate them for up to 3 days or freeze them for up to 3 months. Just reheat in a skillet or toaster for a crispy edge.
Q: Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, or use only cornmeal for a 100% gluten-free version (they’ll be a bit denser but still delicious!).
Q: Can I make these dairy-free?
Absolutely! Use almond milk, oat milk, or coconut milk instead of regular milk, and swap the butter for coconut oil.
What You Need to Make Cornmeal Pancakes
Ingredients:
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (or buttermilk for extra flavor)
- 2 large eggs
- 3 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
How to Make Cornmeal Pancakes
Step 1: Prep the Batter
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
Step 2: Combine Wet & Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix!).
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter per pancake into the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2 minutes), then flip and cook for another 1-2 minutes.
Step 4: Serve & Enjoy!
- Serve warm with butter, maple syrup, honey, fresh berries, or your favorite toppings!
Tips for the Best Cornmeal Pancakes
✔ Use buttermilk for extra fluffiness – It adds a slight tang and makes the pancakes softer.
✔ Don’t overmix the batter – A few lumps are fine; overmixing can make the pancakes tough.
✔ Let the batter rest for 5-10 minutes – This helps hydrate the cornmeal for a better texture.
✔ Keep them warm – Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while making the rest.
✔ Make it savory – Skip the sugar and add cheese, herbs, or jalapeños for a delicious twist!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “The best cornmeal pancakes I’ve ever had! The texture was perfect—crispy on the outside and fluffy inside.”
🌟🌟🌟🌟 James K. – “These were amazing with honey and fresh berries! Loved the slight crunch from the cornmeal.”
🌟🌟🌟🌟🌟 Samantha W. – “So easy to make, and my family devoured them. Definitely making this again!”
🌟🌟🌟🌟 Lucas R. – “I used buttermilk instead of regular milk, and the pancakes turned out even better!”
🌟🌟🌟🌟🌟 Jessica T. – “A great alternative to regular pancakes! I added a little cinnamon and topped them with maple syrup—delicious!”
Printable Recipe
Cornmeal Pancakes
These Cornmeal Pancakes are golden, slightly crispy, and packed with flavor! A delicious twist on traditional pancakes, perfect for breakfast or brunch.
Ingredients
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (or buttermilk for extra flavor)
- 2 large eggs
- 3 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep the Batter
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
Step 2: Combine Wet & Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix!).
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour ¼ cup of batter per pancake into the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2 minutes), then flip and cook for another 1-2 minutes.
Step 4: Serve & Enjoy!
- Serve warm with butter, maple syrup, honey, fresh berries, or your favorite toppings!
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
If you loved these Cornmeal Pancakes, don’t keep them to yourself! Share the recipe on social media, pin it on Pinterest, or send it to a fellow pancake lover. Homemade breakfasts always taste better when shared! Tag me if you try them—I’d love to see your creations!
