Description
These fluffy cornmeal pancakes are the perfect balance of crispy edges and a tender, buttery interior. Made with a blend of cornmeal and flour, they have a lightly sweet, slightly nutty flavor that pairs beautifully with both sweet and savory toppings. Whether you’re serving them with classic maple syrup or a savory twist like cheddar and scallions, this recipe is quick, easy, and endlessly customizable!
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Wet Ingredients:
- 1 ½ cups buttermilk (or milk + 1 tbsp lemon juice)
- 2 large eggs
- 4 tbsp unsalted butter, melted and cooled
Optional Toppings:
- Maple syrup
- Fresh berries
- Whipped cream
- Honey or nut butter
- Crumbled bacon & scallions
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix—some lumps are fine! Let the batter rest for 5-10 minutes.
- Preheat & Grease: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour about ⅓ cup of batter onto the skillet. Spread slightly if needed. Cook until bubbles form and pop on the surface, about 3-4 minutes.
- Flip & Finish: Carefully flip and cook for another 2-3 minutes, until golden brown and cooked through.
- Serve Warm: Stack them up and top with your favorite toppings—sweet or savory!
Notes
- For Extra Crispy Edges: Add an extra ½ tbsp of butter to the skillet before cooking each batch.
- Dairy-Free Option: Use almond milk + lemon juice instead of buttermilk and swap butter for coconut oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Reheating Tips: Reheat in the toaster for crispiness or the microwave with a damp paper towel for a soft texture.
Nutrition
- Calories: 141
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg