Lightly sweetened with maple syrup, these cornmeal pancakes have a light, fluffy interior and delicate crunch on the outside.
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.
- 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
- 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.