Buttermilk Cornmeal Pancakes Recipe

Name: Buttermilk Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 2 1/2 cups buttermilk; 2 1/4 cups yellow cornmeal; 1 cup all purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 8 tablespoons (about) butter, melted; Pure maple syrup

Servings: persons

6 large eggs
2 1/2 cups buttermilk
2 1/4 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons (about) butter, melted
Pure maple syrup

1
Preheat oven to 250F.
2
Beat eggs in large bowl to blend.
3
Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt.
4
Beat until smooth.
5
Mix in 6 tablespoons melted butter.
6
Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat.
7
Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart.
8
Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes.
9
Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
10
Transfer pancakes to baking sheet; place in oven to keep warm.
11
Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary.
12
Serve pancakes with syrup.

1726

kcal

Calories

154

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large eggs, 2 1/2 cups buttermilk, 2 1/4 cups yellow cornmeal, 1 cup all purpose flour, and more.

Yes, Buttermilk Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cornmeal Pancakes

How did you like this recipe?

Frequently Asked Questions