- 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.
Reviews for Cornmeal Pancakes
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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.