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    Home » All Recipes

    Published: Aug 25, 2020 · Modified: Nov 29, 2021 by Kelly Hamilton · This post may contain affiliate links

    Cornmeal Pancakes

    Jump to Recipe

    Easy-to-make, fluffy cornmeal pancakes are here to up your pancake game. These are made in one bowl and don't require buttermilk! Plus a secret ingredient to get the fluffiest pancakes ever.

    Stack of cornmeal pancakes cut open

    If you've never had cornmeal pancakes, I am so sorry.

    There is this little diner back in PA that has cornmeal pancakes on their "specials" menu (though it's never not on there, so I guess it's just a menu item). They are light, fluffy, and seriously delicious. They taste light cornbread, but also like a pancake- if that makes any sense?!

    Are cornmeal pancakes sweet or savory?

    While they do have that cornbread taste, these are definitely a breakfast/sweet item. Slap some butter and maple syrup on these guys and they will for sure satisfy your sweet tooth.

    overhead shot of cornmeal pancakes

    What you need to make Cornmeal Pancakes:

    • Cornmeal- Duh! Any finely ground cornmeal does the trick here. My favorite kind is Quaker Oats cornmeal - it's great for baking.
    • Flour- These pancakes aren't 100% cornmeal, they are half flour as well! I used all-purpose but feel free to try gluten-free if needed (GF might change the density of your pancakes).
    • Sugar- Not a ton of sugar in this recipe but just enough to bring out some sweetness with the cornmeal.
    • Baking powder- yes, an entire tablespoon! We don't have any acids in this recipe so skipping the baking soda and going all baking powder for the extra rise.
    • Salt
    • Milk- I used whole milk for this recipe.
    • Eggs
    • Butter- I used unsalted butter- melt it in the microwave and then let it cool. Don't add hot butter to cold milk or the butter will solidify!
    • Vinegar- THE SECRET INGREDIENT! Distilled white vinegar gives your pancakes extra fluff. Everyone will wonder how you got your pancakes sooooo fluffy.
    cornmeal pancakes in a stack with butter on top

    Can I make these in advance or freeze them?

    Yes to both! You can cook these pancakes as directed and keep them in your preheated oven (at 200 degrees) for up to 1 hour to keep them nice and warm.

    To freeze: cook these pancakes as directed, let them cool, and then stack the pancakes with parchment paper in between every 1 or 2 (for easy removal). Stick them in a freezer bag and they can be stored in your freezer for up to 3 months. Thaw them at room temperature or on low in the microwave.

    syrup dripping down pancakes

    Other breakfast recipes to try!

    • Brioche French Toast
    • Breakfast Burrito
    • Freezer Breakfast Sandwiches
    • Toaster Strudels

    Cornmeal Pancakes

    Kelly Hamilton
    Easy-to-make fluffy cornmeal pancakes are here to up your pancake game. Made in one bowl and doesn't require buttermilk! Plus a secret ingredient to get the fluffiest pancakes ever.
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 8 servings
    Calories 298 kcal

    Equipment

    • Mixing Bowl Set

    Ingredients
      

    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • 4 tablespoon granulated sugar
    • 1 tbsp baking powder
    • ½ teaspoon salt
    • 1¼ cup whole milk, room temperature
    • 2 large eggs
    • ½ stick unsalted butter, melted and slightly cooled
    • ¼ teaspoon distilled white vinegar

    For Serving:

    • butter
    • maple syrup

    Instructions
     

    • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
      Add in the milk, melted butter, both eggs, and the vinegar. Whisk until smooth.
    • Spray a large skillet or griddle with nonstick spray (or melt butter) and heat over medium heat.
    • Using a ⅓ cup measuring cup, pour batter onto the griddle. The batter should sizzle when it hits the pan. Cook on one side for approximately 3 minutes or until the top of the pancake has bubbles all over that start to burst. Flip and cook for another 1 to 1.5 minutes until golden brown on each side.
      Serve with butter and syrup!
    • Keep Pancakes Warm: To keep warm, preheat oven to 200°. Place cooked pancakes on a parchment-lined baking sheet for up to 1-hour

    Notes

    You can cook these pancakes as directed and keep them in your preheated oven (at 200 degrees) for up to 1 hour to keep them nice and warm.
    To freeze: cook these pancakes as directed, let them cool, and then stack the pancakes with parchment paper in between every 1 or 2 (for easy removal). Stick them in a freezer bag and they can be stored in your freezer for up to 3 months. Thaw them at room temperature or on low in the microwave.

    Nutrition

    Calories: 298kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 339mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 476IU | Calcium: 144mg | Iron: 2mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon
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    Comments

    1. Mazy Walczak says

      July 31, 2021 at 2:25 pm

      Great recipe! Lost my old flapjack recipe and this one is darn close! I omitted the added sugar and used fresh blueberries. Turned out fabulous! The addition of white vinegar never fails to give the addition lift to fluffier pancakes. Thanks for a terrific recipe!

      Reply
      • Kelly Hamilton says

        August 02, 2021 at 10:23 am

        So happy to hear you loved this recipe, Mazy! Thanks for trying it!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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