- 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.
Cranberry-Orange Cornmeal Pancakes: Stir 3/4 cup chopped fresh cranberries and 1 teaspoon orange zest into prepared batter.
Blueberry-Lemon Cornmeal Pancakes: Stir 3/4 cup fresh blueberries and 1 teaspoon lemon zest into prepared batter.
Bacon Cornmeal Pancakes: Stir 4-6 cooked and crumbled bacon strips into prepared batter. 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!"