Watch Us Make: Cornmeal Pancakes
We show you the super-easy steps to getting super fluffy cornmeal pancakes on the table in just 30 minutes.
By Rachel Seis, Associate Editor
These Cornmeal Pancakes from Betty Claycomb of Alverton, Pennsylvania, are here to completely change your breakfast game. They're hearty enough to fill you up all morning, but they're also amazingly light and fluffy. As Betty says, "I like to joke that these pancakes are so light, you have to hold them down!" May we suggest a hefty drizzle of maple syrup to help?
The recipe's addition of cornmeal gives them a satisfying crispness on the edges with just the right hint of sweetness. We love 'em as-is, slathered with butter and syrup, but feel free to change it up with some fun mix-in variations like blueberries with lemon zest, cranberries with orange zest and—you betcha—even bacon, too. And don't be shy to griddle up a batch after breakfast—they're pretty much the perfect sidekick to a bowl of chili or a crock of baked beans.
What's even better about these fabulous flapjacks is they go from prep to stacked on the table in half an hour, so they're perfect for busy mornings, just like the rest of these 30 breakfast recipes made in 30 minutes. Get flipping!