Cornmeal Pancakes are light and fluffy buttermilk pancakes with a hint of sweetness, a little texture from the cornmeal (like cornbread), and a rich flavor from the buttermilk and butter. You may have enjoyed pancakes like this as a kid, especially if your pancakes had a little extra substance to each bite! For more pancakes with a hearty texture, try my Sweet Potato Pancakes, too, another delicious and satisfying way to start the day.
Ingredients & Substitutions
- Cornmeal: Cornmeal is the key ingredient in this recipe that gives the pancakes that slightly crunchy texture and a subtle, earthy flavor like cornbread. (I love it in pancakes!) I prefer yellow cornmeal for its finer texture and more vibrant color. Although less common in recipes like this, you could use white cornmeal as a substitute.
- Sugar: Granulated sugar adds some sweetness to the pancakes, balancing the flavor of the cornmeal.
- Buttermilk: If you don’t have any on hand, make your own buttermilk for these pancakes.
- Butter: Melt and let the butter cool before adding it to the pancake batter. This keeps the batter a little smoother and gives the pancakes a better texture. Of course, I like to have extra butter on top of my pancakes, too!
Can I Make Pancake Batter Ahead Of Time?
Yes, you can mix the batter and store it in the refrigerator for up to 24 hours. Cover it tightly, and it’ll be ready for breakfast, brunch, or even dinner—because pancakes for dinner are awesome! Just remember, the batter might lose a little puffiness. You can fix that by stirring in a small pinch of baking powder before cooking.
Delicious Ways To Serve Cornmeal Pancakes
Cornmeal pancakes are delicious on their own or with some butter on top (just like eating a piece of cornbread)! But, they are also versatile enough to be enjoyed in many different ways! Here are some flavorful options for serving cornmeal pancakes:
- Pure maple syrup–a classic option!
- Top the pancakes with fried or poached eggs, crispy bacon, or breakfast sausage.
- Add fresh fruit like berries or sliced bananas. I like to add a little whipped cream on top, too!
- Spread with peanut butter, almond butter, or your favorite nut butter. (I like this as a protein-packed breakfast.)
- Pair with honey (makes total sense, since these are like cornbread), cane syrup, or a drizzle of molasses.
- Live outside the box and serve the cornmeal cakes alongside chili, barbecue, or a bowl of soup as an alternative to traditional cornbread!
Storing & Reheating Cornmeal Pancakes
Although pancakes are best when freshly cooked, you can save leftovers to enjoy later. Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to five days. To reheat, warm them in the microwave or cover them with aluminum foil and heat in the oven at 350°F for 8–10 minutes.
Can I Freeze Pancakes?
Yes, you can freeze pancakes! First, let them cool completely. Next, freeze in a single layer on a baking sheet for 1–2 hours. Transfer to an airtight container or freezer bag, separating layers with parchment paper. They’ll keep for up to 2 months. To reheat, use a toaster, microwave, or low oven. Freezing pancakes makes breakfast so easy on busy mornings!
Cornmeal Pancakes
Ingredients
- 1 ¼ cups (156 g) all-purpose flour
- ¾ cup (91.5 g) yellow cornmeal
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups (306 g) buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 2 large eggs, room temperature
- maple syrup, for topping
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir just until incorporated. If the batter seems too thick to pour, add a little more buttermilk. (I did not need to add any.)
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Okay, disclaimer here, I am not a fan of cornbread. BUT, I was pleasantly surprised with these pancakes. I could handle these, espeically with lots of maple syrup!
Elizabeth
I love these cornmeal pancakes! I liked the texture from the cornmeal, and I liked that they seemed to have some substance to them. Yum!
Annabelle
I was okay with these pancakes. I don't usually go for cornbread, but these were good.
Bella
I don't think I have tried cornmeal pancakes before, so the texture was interesting. I liked them, though.
Selena
I remember having these as a kid, and I still love them! These are wonderful (and bring back lots of memories).
