Cornmeal Pancakes Recipe
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Cornmeal Pancakes Recipe

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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. —Betty Claycomb, Alverton, Pennsylvania
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. Yield: 6 servings.

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.
Originally published as Cornmeal Pancakes in Country April/May 2005, p51

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amsm User ID: 8302234 260765
Reviewed Feb. 4, 2017

"These pancakes are light and fluffy yet sturdy enough to stand up to whatever you choose to add to them. The cornmeal gave these a nice texture, a little more solid than a pancake without cornmeal. I prefer my pancakes thinner, so I gave these a 4 instead of a 5."

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."

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