Cornmeal Pancakes

These cornmeal pancakes are lightly sweet, soft and fluffy in the middle, and beautifully golden with a subtle corn flavor that makes them taste extra cozy. They sit right in that sweet spot between classic diner-style pancakes and sweet southern cornbread, so they’re perfect for breakfast, brunch, or one of those breakfast-for-dinner nights. Serve them hot with a pat of butter and real maple syrup, and you’ve got a simple stack that feels a little special without any extra work.

Why You'll Love These Cornmeal Pancakes

I’ve made a lot of different types of pancake recipes over the years, from these cottage cheese pancakes to tres leches pancakes. Since pancakes have always been my favorite kind of breakfast, I love trying to create new pancake recipes. Once I saw that a little cornmeal could make pancakes fluffier and take on a different, delicious flavor, I had to test it. I went down the rabbit hole and tried a bunch of versions, including batches with no flour, batches with water, and a few that came out either too gritty or way too dense. After enough rounds, this is the one I kept coming back to.

What makes these cornmeal pancakes so good is the balance. The cornmeal gives you a subtle golden flavor and a gentle bite, but not so much that the pancakes feel heavy. They still cook up soft and extra fluffy, with crisp edges that taste unreal with butter and real maple syrup. If you want a pancake recipe that feels a little nostalgic and a little upgraded, this is the stack to make.

Ingredients You’ll Need

• 1 cup finely ground cornmeal
• 1 cup all-purpose flour
• 3 tablespoon granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk
• ¼ cup vegetable oil
• Nonstick cooking spray or vegetable oil, for greasing the griddle
• Butter and maple syrup for serving

How To Make Cornmeal Pancakes

Step 1: Make the Batter

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 and lump-free.

Step 2: Heat the Griddle

Lightly grease a nonstick griddle or skillet with cooking spray or oil. Heat over medium-high heat until hot, then turn down to medium.

Step 3: Cook the Pancakes

Pour about ¼ cup of batter onto the hot griddle. The batter should sizzle when it hits the pan. Cook for about 3 minutes, until bubbles form across the surface, 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.

Expert Tips To Make The Best Fluffy Cornmeal Pancakes

• Use finely ground cornmeal. Fine cornmeal gives you that subtle corn flavor and a gentle bite without making the pancakes gritty. If all you have is medium or coarse cornmeal, pulse it in a blender for a few seconds or let the batter rest longer so it softens up.
• Let the batter rest (this is the secret for better texture). After mixing, let the batter sit for 10 minutes before cooking. This gives the cornmeal time to hydrate so the pancakes cook up tender and fluffy instead of feeling grainy.
• Don’t overmix the batter. Whisk just until the flour disappears. A few small lumps are totally fine. Overmixing develops gluten and can make pancakes chewy or tough instead of soft and fluffy.
• Let the griddle get properly hot before the first pancake. Preheat the griddle slightly over medium heat for a few minutes, then test with a drop of water. If it sizzles and dances, you’re ready and can turn the pan down to medium. A hot pan gives you better rise, more even browning, and less sticking.
• Use the right heat and adjust as you go. Medium is usually perfect. If the outside is browning too fast before the middle sets, turn the heat down a notch. Cornmeal pancakes can brown a little quicker than regular pancakes, so steady heat matters.
• Watch for bubbles across the surface. Flip when you see bubbles forming all over the top and the edges look set, not wet. If you only see a few bubbles at the edges, give it another 20–30 seconds so you don’t end up with a raw center.
• Flip once and don’t press. One clean flip keeps them fluffy. Pressing the pancake with a spatula knocks the air out and makes them dense.
• Adjust sweetness if you want them more dessert-style. These are meant to be lightly sweet with a cozy corn flavor. If you like sweeter pancakes, add 1 extra tablespoon of sugar to the batter, or finish with honey, cinnamon sugar, or a sweet topping like berry compote.
• Keep them warm properly. To hold pancakes while you cook batches, place them in a 200°F oven on a baking sheet in a single layer. This keeps them warm without drying them out or making them soggy.

Cornmeal Pancakes FAQs

Are cornmeal pancakes the same as johnnycakes?

No. Johnnycakes are typically made with mostly cornmeal, and they cook up denser and more cornbread-like. Cornmeal pancakes use a mix of cornmeal and flour, which makes them much lighter and fluffier with just a subtle corn flavor and a gentle bite.

What kind of cornmeal is best for cornmeal pancakes?

Finely ground cornmeal works best because it keeps the pancakes tender. Coarse cornmeal can make the batter gritty unless you let it rest longer. If you only have medium grind, a 10 to 15 minute rest usually fixes the texture.

Can I make the batter ahead of time?

Yes. You can mix the batter and refrigerate it for up to 12 hours. The cornmeal will settle, so stir gently before cooking. If the batter thickens in the fridge, add a small splash of milk to loosen it back up.

How do I store leftover cornmeal pancakes?

Can I freeze cornmeal pancakes?

Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet for about 30 to 60 minutes before transferring to a freezer bag. They keep well for up to 2 months. Reheat in the toaster for crisp edges, or warm in a 350°F oven until hot.

Why are my cornmeal pancakes gritty?

A gritty texture usually means the cornmeal did not have enough time to hydrate. Let the batter rest for at least 10 minutes before cooking. Using finely ground cornmeal also makes a big difference.

How do I keep cornmeal pancakes fluffy?

Do not overmix the batter, and do not press the pancakes after flipping. Cook on medium heat so the inside sets before the outside gets too dark. A short batter rest also helps the pancakes rise better and cook up softer.

Can I make cornmeal pancakes gluten free?

Yes, if you swap the flour for a 1:1 gluten-free baking blend. The texture will be slightly different, but they still cook up tender. Letting the batter rest helps a lot with gluten-free versions.

Can I use buttermilk instead of milk?

Yes. Buttermilk makes the pancakes slightly tangier and extra tender, which pairs really well with cornmeal. If you use buttermilk, you may need a tiny splash of milk to thin the batter if it looks too thick.

What’s the best topping for cornmeal pancakes?

Butter and real maple syrup are the classic move, especially if you like that sweet corn flavor with a rich finish. Honey butter is amazing if you want something more dessert-like, and fruit compote or fresh berries add a bright pop that balances the cozy cornmeal flavor.

My Final Thoughts

These cornmeal pancakes are golden, fluffy, and just a little different from the usual stack in the best way. With their subtle corn flavor and soft texture, they’re a comforting breakfast you’ll want to make again and again. Whether served sweet or savory, they’re a timeless classic that always delivers. Try these pancakes out and leave me a comment and review below so I can hear your thoughts.