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.

Cornmeal Pancakes – Best Ever Breakfast in 6 Easy Steps

Description

Cozy, golden CORNMEAL PANCAKES with crispy edges and fluffy middles—like the perfect mashup between flapjacks and cornbread. Easy to whip up, pantry-friendly, and a total brunch upgrade.

Ingredients

Scale

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

Instructions

In a large bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda.
In a separate bowl, beat eggs, then add buttermilk and melted butter. Whisk until smooth.
Combine wet and dry ingredients. Stir gently until just mixed. Let the batter rest for 5–10 minutes.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour batter using a ladle or scoop. Flip when bubbles form and edges set. Cook until golden brown.
Serve hot with butter, syrup, fruit, or your favorite toppings.

Notes

For dairy-free, use plant-based milk with lemon juice + vegan butter. Gluten-free? Use a 1:1 gluten-free flour blend. Want extra flavor? Add cinnamon, vanilla, or lemon zest to the batter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 6g
Sodium: 310mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg

Keywords: cornmeal pancakes, breakfast, brunch, easy pancakes, fluffy pancakes