Cornmeal Buttermilk Pancakes

Cornmeal Buttermilk Pancakes

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Share this Recipe!

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, Spice Pancakes, or Apple-Cinnamon with Pecans. (I hope to offer the latter three recipes in the months ahead, so keep an eye open for them!)

Serving Cornmeal Pancakes

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.

 

Ingredients to Make Cornmeal Buttermilk Pancakes

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

 

Instructions for This Recipe

Ingredients for Cornmeal Pancakes

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.

Cooking Pancakes on a Griddle

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 on a Platter

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.

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

See more Breakfast Ideas Here. View more Pancake Recipes Here. Browse Recipes with Cornmeal Here. 

 

Pinterest Pin - 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. 
No ratings yet
Print Rate
Course: Breakfast
Cuisine: American
Keyword: Buttermilk, Cast Iron Cooking, Cornmeal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Equipment

Batter Bowl
Rubber Spatula
Glass Measuring Cups
Lodge Griddle

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.
  • 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.
  • 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
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Share this Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating