These cornmeal pancakes strike the perfect balance between fluffy pancakes and hearty cornbread, making them ideal for brunch, or even breakfast-for-dinner. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
With a soft, fluffy texture and subtle bite, these cornmeal pancakes feel nostalgic and comforting—like something you’d make on a slow weekend morning.
In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the eggs, milk, and vegetable oil, then whisk until the batter is smooth.
STEP 1: MAKE THE BATTER
STEP 2: HEAT THE GRIDDLE
Lightly grease a nonstick griddle or skillet with cooking spray or oil. Heat over medium-high heat until hot.
STEP 3: COOK THE PANCAKES
Pour about ¼ cup of batter onto the hot griddle.Cook for about 3 minutes, until bubbles form across the surface and begin to pop and the edges start to look set.
STEP 4: FLIP
Flip the pancakes and cook for another 1 to 1½ minutes, until the second side is golden brown and cooked through.
STEP 5: SERVE OR KEEP WARM
Serve immediately with butter and maple syrup, or keep pancakes warm in a 200°F oven on a parchment-lined baking sheet while you finish cooking the rest.
PRO TIPS
- Use finely ground cornmeal to keep the pancakes tender, not gritty
- Avoid over-mixing the batter to keep the texture fluffy
- Add mashed banana for natural sweetness
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.