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A stack of cornmeal pancakes drizzled with maple syrup and topped with fresh strawberries.

Cornmeal Pancakes

Amelia MapstoneAmelia Mapstone
Whip up fluffy Cornmeal Pancakes in just 25 minutes! This comforting recipe blends the best of cornbread & pancakes for a golden breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 497 kcal

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.
    Whisking together cornmeal, all-purpose flour, sugar, baking powder, and salt for Cornmeal Pancakes.
  • 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.
    Beating eggs, milk, and melted butter for cornmeal pancakes.
  • 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.
    Four golden brown cornmeal pancakes cooking on a griddle.

Nutrition

Calories: 497kcalCarbohydrates: 69gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 621mgFiber: 5g
Keyword Cornmeal Pancakes
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