Cornmeal Pancakes Recipe
- 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
- 1. 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 Variation: Stir 3/4 cup chopped fresh cranberries and 1 teaspoon orange zest into prepared batter.
Blueberry-Lemon Variation: Stir 3/4 cup fresh blueberries and 1 teaspoon lemon zest into prepared batter.
Bacon Variation: Stir 4-6 cooked and crumbled bacon strips into prepared batter. Yield: 6 servings.
2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein.
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!"
"Fantastic recipe! This was my first recipe using cornmeal and I'm very impressed with the flavour. As I was making this for my little boy, I halved the recipe, reduced the salt and used melted butter. I was a little worried when the liquid mixture was a bit lumpy because the butter had solidified, but they came out perfect. I put a little butter on my son's pancake and he gobbled it down. Definitely making this again, this weekend!"
"With the initial recipe, I found these to be too salty and a little eggy. I did decrease the salt after reading prior reviews but they were still too salty. With several modifications they were amazing:- doubled sugar to 4 tablespoons- 2 egg whites instead of whole eggs- 1/4 cup melted margarine instead of oil- 1 tsp vanilla- i added maybe a tablespoon extra of milk and a tsp extra of margarine to compensate for the omitted egg yolks"
"I thought these were really good. My husband didn't care for them as much, but he has his own recipe that he likes to make for pancakes.I would definitely make these again. I put a little butter and grape jam on mine instead of pancake syrup. They were nice and thick and yummy. :D"
"These are great -- very light and tasty! Really nice fluffy texture. I made them with "Skim plus" milk and about 3/4 tsp of salt, but otherwise followed the recipe to a T. They remind me of my favorite pancakes at Cafe Luluc on Smith St in Brooklyn. Yum!"
"The pancakes were very tasty ! They have an airiness to them with a hint of that cornbread taste that just make them delish!"
"I LOVE these pancakes. They are light, but hearty. My whole family loves this recipe."
"Love this cornmeal pancake recipe! It is soooo delicious. I made a few changes and had positive results. My pancakes turned out light and fluffy. The only thing that I might do differently is add a bit more moisture. They were just a touch dry. Not really noticeable but I know they can probably be a little moister.My changes were: brown sugar instead of white and added vanilla and lemon extract. A teaspoon of vanilla and 3/4 of lemon. I also held back on the salt just a little.The trick to pancakes that are light and fluffy is just stirring until it is moist and still pretty lumpy and not stirring anymore at all. 1/3 measuring cups make great sized cakes."
"Sweet and salty. They were nice but not as fluffy as I wanted them to be. But I will still make again!"
"This is the same recipe I have used for over 35 years. But, forget the syrup. Spread on the butter and eat like a piece of bread with chili, stew or a pot of beans."
"I love these pancakes. I thought they would be heavy,but so light and fluffy. Ther better then the box mix. I will make these again."
"These were very good. The texture was perfect, and they are pretty quick and easy if you're trying to find something to please a hungry crew."
"If you are looking for a hearty pancake with a great taste, then this is it. We added a mashed banana, which made it even better!"
"The pancakes were good and easy to make, this is my first time using cornmeal. So i wasnt expecting the grainy texture. but yes, i will prob make this again :)"
"These Pancakes are great, not to sweet and very filling! I will deff. make these again."
"I tried this recipe one morning for my husband before work. I had to sit and ejoy these pancakes! They were very soft and tasted wonderfully. The consistency of the batter made it easy for me to spoon it on the pan and they cooked quickly. Thank You!!"