Recipe for Cornmeal Buttermilk Pancakes

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I like to make Cornmeal Buttermilk Pancakes when I want a little change of pace to my pancakes. It happens. Plus, I kinda groove on the grainy texture and the light corn taste, especially when dipped in warm maple syrup.

Serving Cornmeal Pancakes with Eggs and Bacon

My husband loves pancakes for breakfast, especially my Country Pancakes. But every now and then, I like to stray from the norm and make something a little different. Such as Apple Cider Pancakes, Buttermilk Pancakes, Blueberry Sourdough Pancakes or Spice Pancakes. (I hope to offer the latter two recipes in the months ahead, so keep an eye open for them!)

To be honest, when my husband and I were first married I used to make him cornbread pancakes using Jiffy Cornbread mix. And they were really yummy. My biggest complaint was that they fell apart too easily, so I wanted to make a homemade version that was comparable to them, only better. I believe this recipe satisfies.

More Pancake Recipes

Ingredients for Cornmeal Buttermilk Pancakes

(See the full recipe at the bottom of this post.)

  • all-purpose flour
  • yellow cornmeal
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • buttermilk
  • large eggs
  • vanilla extract
  • butter, melted (plus some for griddle)
  • maple syrup

Instructions for This Recipe

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Flour Ingredients

In a medium mixing bowl or batter bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Whisk to combine. Create a well in the center of the flour mixture.

Mix together the buttermilk, large eggs, and vanilla extract in a small bowl or glass measuring cup until the eggs are fully incorporated.

Pour the buttermilk mixture into the center well in the flour. Using a rubber spatula, gently fold the ingredients to combine until fully incorporated.

Make sure to catch the flour at the bottom of the bowl.

Adding Melted Butter to the Pancake Batter

Stir in the melted butter. The batter will be thick.

Heat a griddle on medium-low heat.

Test to see if the griddle is hot by sprinkling water on it. If it sizzles, the griddle is ready. Lightly coat the griddle in butter to add extra flavor and crunchiness to the pancakes.

Pour about 1/3 cup of batter for each pancake (more or less, depending on what size you desire.)

Cook the batter on the hot griddle until the tops begin to cave or dent inward. Using a stainless spatula, flip the pancakes to the other side and cook until both sides are a deep golden brown.

Pancakes Served on a Platter Blue Willow

Place cooked pancakes on a tray or platter and tent with foil or place in a warming oven until ready to serve. Repeat until all of the batter has been used.

Serve with butter and maple syrup.

Serving Pancakes with Maple Syrup, Eggs, and Bacon

This recipe will make 10-12 medium pancakes. I like to serve this pancakes with eggs, grits, and sausage or bacon.

Recipe for Cornmeal Buttermilk Pancakes

Cornmeal Buttermilk Pancakes

I like to make Cornmeal Buttermilk Pancakes when I want a little change of pace to my pancakes. It happens. Plus, I kinda groove on the grainy texture and the light corn taste, especially when dipped in warm syrup. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 1 cup all-purpose flour
  • 3/4 cups yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter (plus more for the griddle)

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Batter

  • In a medium mixing bowl or batter bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Mix well. Create a well in the center of the flour mixture.
  • Mix together the buttermilk, large eggs, and vanilla extract in a small bowl or glass measuring cup until the eggs are fully incorporated.
  • Pour the buttermilk mixture into the center well in the flour. Using a rubber spatula, gently fold the ingredients to combine until fully incorporated. (Make sure to catch the flour at the bottom of the bowl.)
  • Stir in the melted butter. The batter will be thick.

Cook the Pancakes

  • Heat a griddle on medium-low heat. Test to see if the griddle is hot by sprinkling water on it. If it sizzles, the griddle is ready. (Lightly coat the griddle in butter to add extra flavor and crunchiness to the pancakes.)
  • Pour about 1/3 cup of batter for each pancake (more or less, depending on what size you desire.)
  • Cook the batter on the hot griddle until the tops begin to cave or dent inward. Using a stainless spatula, flip the pancakes to the other side and cook until both sides are a deep golden brown..
  • Place cooked pancakes on a tray and tent with foil or place in a warming oven until ready to serve. Repeat until all of the batter has been used.
  • Serve with butter and maple syrup. Makes 10-12 medium pancakes.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 299kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 635mg | Potassium: 194mg | Fiber: 2g | Sugar: 12g | Vitamin A: 364IU | Calcium: 202mg | Iron: 2mg

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2 Comments

    1. Thanks for leaving a comment, John. I’m glad that everyone enjoyed the cornmeal pancakes. It’s always a treat when I make them!