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Cornmeal Pancakes

User Rating 5 Star Rating (3 Reviews)


These cornmeal pancakes taste great with butter and maple syrup, or use another syrup or fruity sauce.


  • 1/2 cup cornmeal
  • 1 1/2 cups cold water
  • 1 1/4 cups buttermilk
  • 2 cups sifted all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg, beaten
  • 2 tablespoons soft butter


Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn into bowl; stir buttermilk into cornmeal mixture. Sift together flour, sugar, salt, baking powder and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on lightly greased griddle.
Makes about 24 pancakes.

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User Reviews

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 5 out of 5
Amazing!, Member ladybanksia

This is the first time I've done Cornmeal Pancakes. While these would be perfect for a springtime breakfast on the patio, I'm going a different direction with these. (Hopefully, they won't be too sweet for this use.) I didn't have any corn tortillas and yet planned to make tacos or something along those line for dinner. Instead, I'll be trying a 'taco stack' with these with all the typical fixin's. Pancake, beans, pancake, taco meat, cheese, tomato, lettuce, salsa, sour cream & guacamole. Although these are very good they way they are, I may up the flour just a bit - they are a little thinner than I thought they'd be. Thoughts?

1 out of 2 people found this helpful.

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