Cornmeal Pancakes Recipe
Cornmeal Pancakes Recipe photo by Taste of Home
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Cornmeal Pancakes Recipe

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4.5 25 26
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein .


  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.

  2. Cranberry-Orange Variation: Stir 3/4 cup chopped fresh cranberries and 1 teaspoon orange zest into prepared batter.

  3. Blueberry-Lemon Variation: Stir 3/4 cup fresh blueberries and 1 teaspoon lemon zest into prepared batter.

  4. Bacon Variation: Stir 4-6 cooked and crumbled bacon strips into prepared batter.
    Yield: 6 servings.
Originally published as Cornmeal Pancakes in Country April/May 2005, p51

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mother of 3 User ID: 1726536 245337
Reviewed Mar. 12, 2016

"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. :)"

pgarven User ID: 906079 240035
Reviewed Dec. 23, 2015

"Just enough cornmeal to give a wonderful flavor, but not so much as to weigh you down for the next five hours,"

debbiewren User ID: 8339943 224965
Reviewed Apr. 16, 2015

"Just made these on my cast iron griddle - they are fabulous and fluffy!!!"

happyhank User ID: 8196853 216777
Reviewed Jan. 3, 2015

"Nice crunch to them like you'd expect from cornmeal. And very light!"

Nan Mock User ID: 611392 67326
Reviewed Apr. 25, 2014

"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!"

Cmaclean214 User ID: 7771383 62556
Reviewed Apr. 20, 2014

"Didnt work as pancakes at all! Hope they come out as muffins"

mikibunny31 User ID: 7066772 151831
Reviewed Feb. 10, 2014

"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"

digger54 User ID: 7608820 67130
Reviewed Jan. 16, 2014

"I thought they were great.I want to try them with brown sugar."

bakergirl00 User ID: 1291183 62555
Reviewed Nov. 6, 2013

"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."

mamaknowsbest User ID: 5826120 80030
Reviewed Oct. 11, 2013

"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!"

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