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.
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.
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.
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.
Other breakfast recipes to try!
Cornmeal Pancakes
Equipment
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
Mazy Walczak says
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!
Kelly Hamilton says
So happy to hear you loved this recipe, Mazy! Thanks for trying it!