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

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Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. —Elisabeth Larsen, Pleasant Grove, Utah
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 4 servings


  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 large eggs
  • 1-1/2 cups buttermilk
  • 1/4 cup canola oil
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Nutritional Facts

3 pancakes with 2 tablespoons honey butter: 538 calories, 29g fat (10g saturated fat), 140mg cholesterol, 1141mg sodium, 60g carbohydrate (25g sugars, 3g fiber), 12g protein.


  1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
  3. In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).
Originally published as Cornmeal-Wheat Pancakes in Simple & Delicious August/September 2011, p25

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jenilovesdaisies User ID: 532785 119064
Reviewed Dec. 26, 2012

"We love these pancakes! The cornmeal adds just a touch of sweetness and texture that makes these special."

lydstew User ID: 2677354 194275
Reviewed Oct. 22, 2011

"Great consistency! I liked the texture the cornmeal added. They were perfect with my plum syrup!"

rosemarion User ID: 5231390 136074
Reviewed Aug. 16, 2011

"Excellent pancakes. I like the texture & flavor that the cornmeal adds. I didn't use the butter; I just topped them with blueberries. It's a keeper!"

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