CORNMEAL PANCAKES – The Southern Lady Cooks

If you love pancakes, then you must give these a try! A great twist on a classic.

We love pancakes and if you love a more traditional type, give our Buttermilk Pancakes a try! They have fantastic reviews.

❤️WHY WE LOVE THIS RECIPE

We love cornbread and we love pancakes.. so this recipe was a win win! The texture is fantastic and they are easy to make too. Combine that with butter, maple syrup or honey and you have a fantastic breakfast. Just add some sausage and you will be starting the day off right.

SWAPS

People will always ask if you can use regular milk instead of buttermilk, you can give it a try but we feel they are much better with buttermilk. The full fat version really works well in this recipe.

TOPPINGS

• Maple Syrup or Honey – both are delicious on these pancakes
• Fresh Fruit – We love these topped with fresh strawberries and a little whipped cream.
• Fried Egg – Wonderful with a fried egg on top and bacon or sausage on the side.
• Breakfast Sandwich – Use these to make a great breakfast sandwich, egg in the middle with ham and cheese.

⭐TIP

If you only have salted butter on hand, then simply leave the salt out of the recipe and use the salted butter.

STORING, REHEATING & SERVING SIZE

You can store these in a airtight container in the refrigerator and reheat in the microwave. We have found they are quite good reheated. This recipe makes 10-12 pancakes depending on the size you make them. You can freeze these too.

OTHER DELICIOUS RECIPES

Cornmeal Pancakes

Anne Walkup

These Cornmeal Pancakes are wonderful and delicious topped with butter and maple syrup. If you love cornbread you must give these a try.

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ¼ cups buttermilk – full fat
• ¼ cup white granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter melted and cooled
• 2 eggs room temperature
• maple syrup or honey for topping

• In a large bowl,  combine together with a whisk  the flour, cornmeal, sugar, salt baking powder and baking soda.

• In another bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir just until incorporated. If the batter seems too thick you always add a little more buttermilk if you feel you need it.

• Spray a nonstick skillet or griddle with cooking spray and heat over medium heat.

• When hot, pour about ⅓ cup of batter into the skillet.  You want the pancake to be about  4 inches in diameter. Adding 1/3 cup at a time, just don’t overcrowd your pan. I can do about 4 in my skillet at a time.

• Cook the pancakes until the bubbles begin popping on top and they are golden brown (about 3-4 minutes).

• Flip over the pancakes  and cook an additional 3-4 minutes until the other side is also golden brown. Be easy when flipping them over.

• Before you start the next round, I like to wipe out the pan just using a paper towel and then start again.

• Top with butter, maple syrup or honey.

If you only have salted butter, then simply leave the salt out of the recipe. 

Keyword Cornmeal Pancakes

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