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Cornmeal Pancakes

User Rating 5 Star Rating (3 Reviews)


Cornmeal Pancakes With Syrup

Cornmeal Pancakes

Photo: Diana Rattray
These cornmeal pancakes taste great with butter and maple syrup, or use another syrup or fruity sauce. This recipe makes a nice big batch, perfect for a big family breakfast.


  • 1/2 cup cornmeal
  • 1 1/2 cups cold water
  • 1 1/4 cups buttermilk
  • 2 cups sifted all purpose flour, 9 ounces
  • 1/3 cup granulated  sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 egg, beaten
  • 2 tablespoons melted butter


Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn the cornmeal mixture into a mixing bowl; stir the buttermilk into the cornmeal mixture.

Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture. Stir in beaten egg and melted butter.

Cook pancakes on lightly greased griddle. If the batter is too thick, add a little more buttermilk or regular milk to get a good consistency.

Makes about 24 pancakes, about 3 to 4 inches in diameter.


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User Reviews

Reviews for this section have been closed.

 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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