Cornmeal Pancake
Golden cornmeal pancakes with a tender crumb and a subtle sweetness, perfect for breakfast or brunch. They suit those who enjoy hearty, flavorful comfort foods.
Ingredients
Instructions
- Combine buttermilk, egg, and melted butter in a mixing bowl.
- Stir briskly until the mixture is smooth.
- In a smaller bowl, stir together cornmeal, flour, salt, and baking soda until well blended.
- Add the dry ingredients to the wet mixture and stir only until moistened, leaving some lumps.
- Heat a griddle or skillet to medium hot.
- Lightly grease the surface and spoon about 3 tablespoons of batter for each pancake, spreading it with the back of a spoon.
- Cook until golden brown, then turn to brown the other side.
Tips & Substitutions
For extra flavor, consider adding a tablespoon of sugar or vanilla extract to the wet ingredients. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, or use a plant-based milk for a dairy-free version. To enhance texture, mix in some corn kernels or diced jalapeños. These pancakes also pair well with savory toppings like cheese or a dollop of sour cream.
Serving Suggestions
Serve these cornmeal pancakes warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar. They also make a great base for savory toppings like eggs and avocado or even a dollop of yogurt with berries. For an indulgent breakfast, pair with bacon or sausage on the side. For more delicious ideas, explore our American recipes collection.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a quick warm-up. For a better texture, reheat them in a skillet over medium heat for a few minutes on each side until heated through. You can also freeze pancakes layered between parchment paper for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Pancake contains roughly 199 calories, with 5g protein, 37g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1824mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of all-purpose flour?
Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that different flours may alter the texture slightly, so adjust the liquid as needed to achieve the right consistency.
What can I use if I don’t have buttermilk?
If you don't have buttermilk, you can create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using. This will give you a similar tangy flavor and acidity needed for the pancakes.
How can I make these pancakes healthier?
To make these pancakes healthier, consider using whole grain flour instead of all-purpose flour and adding mashed bananas or applesauce for natural sweetness. You can also reduce the amount of sugar or omit it entirely and add fresh fruit or nuts for added nutrients and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).