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Cornmeal Pancakes

 Cornmeal Pancakes
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals.
4 ServingsPrep/Total Time: 30 min.


  • 1-1/3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 Eggland's Best Eggs
  • 1-1/3 cups milk
  • 1/4 cup canola oil
  • Pancake syrup


  • In a large bowl, combine the flour, cornmeal, sugar, baking powder
  • and salt. In another bowl, whisk the 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 form on top; cook until the second side is golden
  • brown. Serve with syrup. Yield: 4 servings.
Nutritional Facts: 1 serving (3 each) equals 467 calories, 20 g fat (4 g saturated fat), 117 mg cholesterol, 1,063 mg sodium, 60 g carbohydrate, 3 g fiber, 12 g protein.