CORNMEAL PANCAKES

Name: Cornmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; ¾ cup yellow cornmeal; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¼ cup white sugar; 1 ¼ cups buttermilk; 2 large eggs; 3 tbsp melted butter; Optional: splash of vanilla extract or pinch of cinnamon; Optional: blueberries or mini chocolate chips

by: Julie

Published: March 21, 2025

Stack of crispy golden cornmeal pancakes with butter and syrup

CORNMEAL PANCAKES aren’t just another breakfast option—they’re a whole vibe. Imagine that cozy, slightly sweet, golden bite between a flapjack and your favorite cornbread. That’s what these pancakes bring to the table. The first time I made them, I didn’t expect much. I figured they’d be good—but y’all, they blew my expectations out of the water. That soft, fluffy middle with just a little crunch on the edges? Yeah, they’re that good.

What makes these different from your average pancake is the cornmeal. It adds this subtle, hearty texture that soaks up maple syrup like a dream. You get a bit of rustic comfort in every bite. And let’s not even get started on the buttery crust you get when you cook them just right—crispy edges, fluffy inside, all kinds of magic.

They’re also super easy to throw together. No special tools or hard-to-find ingredients. Most of the stuff’s probably already in your pantry. If you’re into cozy breakfasts that feel like a warm hug, these are it. And if you love that vibe, you’ve got to check out these Baked Apple Fritters—they’re just as nostalgic, just as comforting, and perfect for a slow morning.

So whether you’re cooking up brunch for your besties or just treating yourself to a slow Saturday morning, CORNMEAL PANCAKES are the move. Let’s get into why these beauties deserve a spot in your regular breakfast rotation.

Why You’ll Love These Pancakes

Honestly, these CORNMEAL PANCAKES are just good for the soul. They’ve got that down-home, comforting vibe you usually only get from a lazy weekend at Grandma’s. You know the kind—crispy edges, warm buttery centers, and that perfect golden color that makes you wanna snap a pic before you even take a bite.

What sets these apart from your average flapjack is the cornmeal. It gives the pancake a little grit—in a good way!—that adds a whole new texture and flavor. It’s not overly sweet, which means you can go wild with toppings or keep it plain and simple. And if you’ve got little ones or picky eaters, don’t worry. These pass the “kid-approved” test in my house every time. One bite, and my youngest dubbed them “cornbread cakes.” Name stuck.

They also reheat like champs. I usually make a double batch and keep a few in the fridge. Pop one in the toaster or warm it in a skillet, and you’ve got a weekday breakfast that feels anything but rushed.

And hey, if you’re on a cozy breakfast streak, you’ve gotta try these Banana Bread Cinnamon Crunch Bagels. They’ve got that same warm, homemade feel and make an awesome pairing with these pancakes.

These are the kind of pancakes that feel fancy enough for brunch with friends but are simple enough for a solo Tuesday breakfast. Sweet, rustic, and satisfying—what more could you want?

Cornmeal pancake ingredients arranged in bowls for prep

Ingredients for Cornmeal Pancakes

You don’t need anything fancy to make a killer batch of CORNMEAL PANCAKES. Honestly, most of the stuff is probably already hanging out in your kitchen. That’s part of the magic—low effort, big payoff. Here’s what you’ll need and why each one matters.

Dry Ingredients:

All-purpose flour (1 ¼ cups) – Gives your pancakes structure so they don’t fall apart.
Yellow cornmeal (¾ cup) – The star! It brings in that hearty texture and warm, rustic flavor.
Baking powder (1 tsp) & baking soda (½ tsp) – This duo is your lift-off team. They help your pancakes puff up and stay fluffy.
Salt (½ tsp) – Because every sweet bite needs a little savory to balance it out.
White sugar (¼ cup) – Adds just enough sweetness without making it dessert.

Wet Ingredients:

Buttermilk (1 ¼ cups) – It’s the tangy MVP that gives moisture and a soft crumb.
Eggs (2 large) – Help bind everything together and add richness.
Melted butter (3 tbsp) – For buttery goodness and crisp, golden edges.

Optional Add-Ins:

A splash of vanilla extract or a pinch of cinnamon for extra flavor
Stir in blueberries or mini chocolate chips if you’re feelin’ wild

And if you love recipes that are equally easy and tasty, you should try these Matcha Pancakes next—they’re colorful, fun, and just as simple to whip up.

Prep these ingredients ahead, and next time you’re in a breakfast mood, you’ll be flipping in no time.

Essential Tools for Making Cornmeal Pancakes

Now don’t worry—you don’t need a chef’s kitchen to make awesome CORNMEAL PANCAKES. A few simple tools can make the process smoother (and less messy, let’s be real). These are the go-to items I reach for every time I make a batch.

1. Mixing Bowls

Grab at least two—one for the dry stuff and one for the wet. If you’ve got a big one for the batter, even better. Nobody likes cornmeal flying all over the place.

2. Measuring Cups & Spoons

Yeah, eyeballing works sometimes, but for baking? Not worth the risk. Accurate measuring = fluffy pancakes that cook evenly.

3. Whisk or Hand Mixer

A whisk is perfect for blending the wet ingredients and getting rid of lumps. If you’re making a big batch, a hand mixer makes quick work of it.

4. Griddle or Nonstick Skillet

This one’s key. A good, flat griddle gives you those even, golden edges. Nonstick is your best friend here—you don’t want your first pancake to become scrambled batter.

5. Spatula

Get a wide, flexible one that slides under the pancake easily. You want smooth flips, not pancake carnage.

6. Ladle or Ice Cream Scoop

This keeps your pancakes the same size and helps with that perfect pour.

7. Optional: Warming Tray or Oven

If you’re cooking for a crowd, keep finished pancakes warm in a low oven (200°F works great).

Bonus tip? Keep a towel nearby—you’ll need it when things start sizzling. And if you’re into simple baking recipes, check out these Earl Grey Sugar Cookies for a sweet treat that’s just as fuss-free.

How to Make Cornmeal Pancakes

Alright, let’s get to the good stuff—cooking these CORNMEAL PANCAKES. The steps are simple, but if you follow these tips, you’ll end up with pancakes that are crispy on the outside, fluffy on the inside, and straight-up irresistible.

Step-by-step making of cornmeal pancakes in a kitchen

Step 1: Mix the Dry Stuff

In a large bowl, whisk together your flour, cornmeal, sugar, salt, baking powder, and baking soda. Mixing dry ingredients first helps everything stay even and lump-free.

Step 2: Mix the Wet Stuff

In another bowl, beat your eggs, then pour in the buttermilk and melted butter. Whisk until combined. If your butter’s hot, let it cool a bit before adding—nobody wants scrambled eggs in their batter.

Step 3: Combine and Rest

Pour the wet ingredients into the dry bowl. Stir gently until just combined—don’t overmix. A few lumps? Fine. Let it rest for 5–10 minutes. This helps the cornmeal soften and gives you a smoother batter.

Step 4: Heat Your Pan

Preheat your griddle or skillet over medium heat. Lightly grease it with butter or oil. When a drop of water dances on the surface, you’re good to go.

Step 5: Pour and Flip

Use a scoop or ladle to pour your batter. When bubbles form on the top and the edges look set, flip it. Cook for another minute or two until golden brown.

Step 6: Stack and Serve

Stack ’em high, top with butter, syrup, fruit—or all three. Then dig in while they’re still warm.

Craving more skillet magic? These Mongolian Ground Beef Noodles are packed with flavor and just as satisfying!

Swaps & Substitutions for Cornmeal Pancakes

Whether you’re dairy-free, egg-free, gluten-free—or just in the mood to switch things up—these CORNMEAL PANCAKES are super easy to tweak. That’s what I love about them. They’re flexible, forgiving, and always delicious.

No Dairy? No Problem.

Swap out the buttermilk for almond milk, oat milk, or soy milk. Just add a tablespoon of lemon juice or white vinegar per cup and let it sit for 5 minutes—that’s your DIY buttermilk.
Use plant-based butter or coconut oil instead of regular melted butter.

Egg-Free Options

You can skip the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water = 1 egg). Let it sit for a few minutes to thicken.
No flax? Unsweetened applesauce works too—about 1/4 cup per egg.

Gluten-Free Adjustments

Just use a 1:1 gluten-free flour blend in place of regular flour. Most blends work great.
Oh, and double-check that your cornmeal is certified gluten-free—cross-contamination can sneak in during processing.

Sugar & Flavor Swaps

Cut back on the sugar or use coconut sugar or maple syrup in the batter for natural sweetness.
Want to zhuzh up the flavor? Add a dash of cinnamon, a splash of vanilla, or a bit of lemon zest. Game-changer.

And if you’re a fan of recipes that bend to your taste, check out these Sourdough Discard Bagels Without Yeast. They’re chewy, tangy, and super customizable too.

Next up: what to plate alongside your perfect stack!

What to Serve with Cornmeal Pancakes

Okay, so you’ve got your golden stack of CORNMEAL PANCAKES hot off the skillet—crispy on the outside, soft and buttery in the middle. Now the question is… what do you serve with them? Honestly, you’ve got options. These pancakes are the kind of breakfast chameleons that work with both sweet and savory sides.

Classic Breakfast Vibes

Nothing beats the basics. Pair your pancakes with crispy bacon, sausage links, or scrambled eggs. The salty-savory combo alongside the warm cornmeal goodness? It hits every time.

Go a Little Fancy

Make it a full-on brunch situation. Think avocado slices, a sprinkle of chili flakes, or even a poached egg on top if you’re feelin’ extra. You could even make a breakfast sandwich with a pancake as the bun (yup, I went there).

Fresh & Fruity

Toss some berries, banana slices, or peaches on the plate. Add a spoonful of fruit compote or jam for that sweet contrast. The texture of the pancakes goes great with soft fruit.

Sauces & Spreads

Maple syrup is a no-brainer. But don’t sleep on honey, cinnamon butter, or nut butter. Each one gives a different flavor spin.

Drinks to Match

Go with a strong cup of coffee, or a cozy chai latte, or keep it light with fresh orange juice or a berry smoothie. These pancakes are comfy either way.

Need another hearty breakfast to keep in your rotation? These Kodiak Cakes Pancakes pack in some protein and still taste amazing.

Next up: answer your most asked questions about cornmeal pancakes!

FAQs About Cornmeal Pancakes

Let’s break down some of the most common questions folks have about CORNMEAL PANCAKES. Because pancakes might be simple, but they spark a lot of curiosity!

Can I use cornmeal for pancakes?

Yep! Cornmeal adds texture and that cozy, slightly nutty flavor. It gives pancakes a more rustic bite than all-flour versions, and honestly, it’s what makes these so good.

Can cornmeal be used instead of flour?

Not on its own. You’ll still need some flour to hold everything together. Cornmeal doesn’t have gluten, so if you skip flour completely, your pancakes might fall apart or feel a little gritty.

Can you make pancakes with corn flour instead of flour?

You can, but corn flour is finer than cornmeal. The texture will be softer and less hearty. It works best when combined with eggs and leavening to help things fluff up.

What are cornmeal pancakes called?

They’re often called Johnny cakes or hoe cakes, depending on where you’re from. But whether you call ’em that or just stick with cornmeal pancakes, the flavor is always on point.

What flour substitute is best for pancakes?

A 1:1 gluten-free flour blend is your best bet. You could also try oat flour or almond flour, but they might change the texture. Adjust liquids if needed.

Is cornmeal healthier than wheat flour?

It depends on what you need! Cornmeal is gluten-free and higher in fiber, while wheat flour packs more protein. Choose what works for your body and your breakfast plans.

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And if you’re already on a gluten-free journey, you’ve got to check out these Double Chocolate Chip Sourdough Bagels—they’re rich, chewy, and perfect with coffee.

So there you have it—CORNMEAL PANCAKES that are crispy, fluffy, buttery, and anything but boring. These aren’t your average pancakes. They’ve got texture, character, and flavor that’ll have you coming back for seconds (and thirds—hey, no judgment here).

Whether you’re making a batch for brunch with friends or whipping up a few for a quiet Saturday morning, this recipe fits right in. You don’t need fancy tools or ingredients. Just a few pantry staples, a hot skillet, and a craving for something cozy. They’re easy to adapt to—gluten-free, dairy-free, or just a little extra vanilla and cinnamon? Go for it.

Honestly, they’ve become a go-to in our house. They reheat like a dream, freeze well, and play nice with just about any topping. I mean, how many recipes do you have that check all those boxes?

If you’re already planning your next weekend breakfast, don’t stop here—try something bold and rich like this Chocolate Guinness Cake. It’s decadent, super moist, and makes the perfect brunch dessert if you’re feelin’ fancy.

So grab your griddle, mix up some batter, and treat yourself to a stack of these golden beauties. And hey—if you make them, I’d love to hear how they turned out! Snap a pic, tag a breakfast buddy, or just leave a comment to let me know your favorite topping.

Here’s to slow mornings, buttery stacks, and breakfasts that feel like a warm hug.