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Breakfast » Cornmeal Pancakes

Cornmeal Pancakes

by Lynne Webb on May 11, 2018 (Updated August 9, 2021) // Leave a Comment

Lightly sweetened with maple syrup, these cornmeal pancakes have a light, fluffy interior and delicate crunch on the outside.
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A stack of cornmeal pancakes on a plate topped with a pat of butter, maple syrup and fresh blueberries.

This recipe for cornmeal pancakes is an adaptation of our standard pancake recipe that replaces half of the flour in the batter with finely ground cornmeal and uses maple syrup instead of sugar.

Adding cornmeal to the batter produces pancakes that have a delicate crispness on the outside and a moist, light interior.

RELATED: To get some additional pancake-making tips and links to more recipes, check out our post on How to Make Perfect Pancakes.

Cornmeal Pancakes

Cornmeal Pancakes

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Lightly sweetened with maple syrup, these cornmeal pancakes have a light, fluffy interior and delicate crunch on the outside.
Prep Time: 10 minutes mins
Cook Time : 10 minutes mins
Total Time : 20 minutes mins
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Ingredients 

  • 3/4 cup cornmeal, we recommend using a fine grind
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 4 tablespoons melted butter
  • 2 tablespoons maple syrup
  • Vegetable oil

Instructions 

  • Combine the cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
  • In a separate bowl, combine the eggs, buttermilk, melted butter, and maple syrup.
  • Add the wet ingredients to the dry ingredients and whisk together until blended.
  • Lightly oil a nonstick pan or griddle and heat over medium-high heat.
  • Pour about 3 tablespoons of batter onto the griddle for each pancake.
  • Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
  • Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
  • Serve with additional butter, maple syrup, and fresh blueberries if desired.

Nutrition Information

Nutrition Facts
Cornmeal Pancakes
Amount per Serving
Calories
243
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
6
g
Cholesterol
 
126
mg
42
%
Sodium
 
559
mg
24
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Breakfast & Brunch
 | 
Cuisine: American

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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