- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1-1/3 cups 2% milk
- 1/4 cup canola oil
- Pancake syrup
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup. Yield: 6 servings.
Reviews for Cornmeal Pancakes
"Very good. I used gluten free flour, 1/4 cup sugar, less salt, & vanilla extract. The batter spread out so they were pretty thin but that was fine with my hungry husband and me. :)"
"Just enough cornmeal to give a wonderful flavor, but not so much as to weigh you down for the next five hours,"
"Just made these on my cast iron griddle - they are fabulous and fluffy!!!"
"Nice crunch to them like you'd expect from cornmeal. And very light!"
"My family and I enjoyed these very much! The pancakes were light and had a slight chewiness from the cornmeal. They soaked up the real VT maple syrup that we poured over them. Great recipe!"
"Didnt work as pancakes at all! Hope they come out as muffins"
"These were soo good! I was really not expecting it to come out so well. I did add the 1 tsp of vanilla extract as many other reviewers suggest and I think it did help. The pancakes were not grainy like many things that have cornmeal and were a beautiful even brown. Will definitely make again"
"I thought they were great.I want to try them with brown sugar."
"Great texture and taste. Makes a huge batch!! The left overs heated up great the next day. I popped them in the toaster oven on warm for 15 min and flipped half-way thru."
"These were wonderful! But take note, it makes A LOT of pancakes! They are best hot off the griddle. We made on a night when serving chili and not wanting to heat the oven for corn muffins. I d id take the suggestion of adding a tsp of vanilla. Very yummy, melt in your mouth!"