Cornmeal Pancakes Recipe
This cornmeal pancakes recipe has tender, cornbread flavor. Serve with our homemade, 4 ingredient brown sugar maple syrup.
Servings: 12
Calories: 308kcal
Ingredients
- 2 cups all-purpose flour 260 grams
- 1 cup cornmeal 148 grams
- 3 tablespoons sugar 42 grms
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon salt 3 grams
- 2 1/2 cups buttermilk* 16 ounces
- 2 large eggs beaten
- 3 tablespoons vegetable oil 39 grams
Syrup:
- 2/3 cup water
- 1 1/3 cup packed brown sugar
- 1 1/2 teaspoons maple flavoring
- 2 ounces salted butter** 4 tablespoons
Instructions
Make the pancakes:
- In a large bowl, use a whisk to combine the flour, cornmeal, sugar, baking soda, baking powder and salt. 2 cups all-purpose flour, 1 cup cornmeal, 3 tablespoons sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a medium bowl, whisk together the buttermilk, eggs and vegetable oil. 2 1/2 cups buttermilk*, 2 large eggs, 3 tablespoons vegetable oil
- Add the buttermilk mixture to the dry ingredients and mix just until combined.
- Heat a pancake griddle or skillet to 350ยบ Fahrenheit (medium heat). Spray with cooking spray or grease with a tablespoon of butter or oil.
- Use a ladle or a 1/3 cup measuring cup to scoop the pancake batter onto the hot griddle. Cook for 2-3 minutes or until golden brown on one side. When you see bubbles form on the top of the pancake, it is time to flip it. After flipping the pancake, let it cook for another minute or two, then move it to a plate to cool.
- Continue with the rest of the pancake batter. We get about 12 6" pancakes.
Make the syrup:
- In a small saucepan, bring the brown sugar and water to a boil. Allow this mixture to boil for 3 minutes over medium-low heat. Then remove it from the heat. 2/3 cup water, 1 1/3 cup packed brown sugar
- Add in the butter and maple flavoring. Mix until the butter is melted. 1 1/2 teaspoons maple flavoring, 2 ounces salted butter**
- Serve the syrup immediately over the pancakes.
Notes
*Buttermilk Substitution: To make buttermilk, place two tablespoons of white vinegar in the bottom of a 2-cup measuring cup. Fill the rest of the measuring cup up with milk. Allow it to stand for 5 minutes. Then you'll have buttermilk. (When we do this we simply add the last 1/2 cup of milk in as regular milk.)
**You can use unsalted butter if you'd like, but add a dash of salt to help cut the sweetness of the syrup.
Store the syrup in the refrigerator in a sealed container for up to 3 weeks. Warm it by microwaving in short 15 second intervals, stirring in between each interval, until the syrup is heated through.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 pancakes, with 1 serving being pancake with syrup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 308kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 295mg | Potassium: 195mg | Fiber: 2g | Sugar: 29g | Vitamin A: 246IU | Calcium: 95mg | Iron: 2mg