Cornmeal Pancakes
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!
Servings: 12 pancakes
Calories: 141kcal
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.
Nutrition
Serving: 1pancake (plain) | Calories: 141kcal