If fluffy cornbread and rich pancakes had a baby, this would be it.
Have you ever woken up with the desire for a breakfast that would make your kitchen smell like an old-fashioned Southern diner? Well, I have, and the desire is met fully by this excellent recipe. No more choosing between fluffy, buttery cornbread and rich, delicious pancakes. Cornmeal pancakes are the best of both worlds, and I was surprised by how delightful they taste. Each new bite is even sweeter and more satisfying than the last.
At first, I was worried that cornmeal wouldn’t have the right taste or texture for such yummy pancakes, but oh boy, how wrong I was! After all, some folks like dipping their cornbread in honey, and this has a similar dual sweetness. Cornmeal pancakes topped with maple syrup are a Southern household classic. And they go even better with a savory side of smoked bacon or scrambled eggs.
Truthfully, I’ll be making these for my housemate when we move down south together. They’re easy, tasty, and super customizable.
Are cornmeal and corn flour the same?
While both products come from corn, they’re distinctly different because of the way they’re made. Cornmeal has more of a gritty texture to it, which leads to a thicker cornbread-like consistency in baked goods. Corn flour, on the other hand, is smooth and powdery, which allows it to work similarly to wheat flour. Simply put—cornmeal is coarsely ground, and corn flour is finely ground.
How do I store leftovers?
Let your cornmeal pancakes cool to room temperature and then transfer them to an airtight container. Refrigerate for up to 4 days, or put them in a freezer-safe container with parchment between each piece and freeze for 2-3 months. Reheat them in the microwave for 1-2 minutes with a damp paper towel over them so they stay moist. Alternatively, you can warm them in the oven at 350°F for 10 minutes.
Similar recipes to try
You might be surprised by how many different pancake recipes there are out there. If you’re craving one of the classics, try Blueberry Pancakes or Buttermilk Pancakes. These are both common breakfast options in most US diners, but they’re anything but boring. That being said, sometimes I want a brunch that can pack a punch of both flavor and energy. In that case, I’d craft some Chocolate Paleo Pancakes or Fluffy Keto Pancakes. And if you’d like something different but with a similar flavor to this recipe, try Maple-Bacon Cornbread Muffins.
Cornmeal Pancakes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 cup milk room temperature
- 4 1/2 tablespoons melted butter
- Maple syrup for serving
- Toppings such as room temperature butter or fresh fruit (optional)
Instructions
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and then stir in the milk and melted butter. Pour this mixture into the dry ingredients and mix just until combined. Avoid overmixing.
- Heat a lightly greased griddle or nonstick skillet over medium heat. Pour in 1/4 cup of batter for each pancake.
- Cook for 3 to 4 minutes until bubbles form on the surface and the edges start to look dry. Flip and cook for an additional 2 to 3 minutes until golden brown. Serve with maple syrup and your desired toppings.
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