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Cornmeal Pancakes

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 pancakes

Ingredients

  • 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

Directions

  • 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.

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 four to six cooked and crumbled bacon strips into prepared batter.

Test Kitchen Tips
  • For the lightest, fluffiest pancakes, mix batter quickly and gently (there may still be a few lumps) after combining your other ingredients.
  • Less is more: Resist the urge to flip these bad boys multiple times. And for goodness' sake, don't press down with a spatula lest you find yourself with a stack of gummy flapjacks.
  • If you like the idea of variations but have picky eaters, mix the goodies with butter instead. Stir chopped dried fruits, citrus zest, honey or maple syrup into softened butter before serving.
  • Nutrition Facts
    2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • Max
      Apr 14, 2020

      So good...I added the blueberry with lemon zest and a bit of vanilla extract and it was amazing! Thank you for posting.

    • angela32
      Apr 5, 2020

      Very good, especially when trying to save flour these days

    • browns19fan
      Jan 20, 2019

      I averaged our ratings: I liked these pancakes, but DH did not care for the cornmeal texture.

    • amsm
      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
      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
      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
      Apr 16, 2015

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

    • happyhank
      Jan 3, 2015

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

    • Nan Mock
      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
      Apr 20, 2014

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