Cinnamon Polenta Pancakes Recipe

Name: Cinnamon Polenta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup cornmeal; 1 tablespoon sugar; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt; 1 cup low-fat buttermilk; 2 large eggs, beaten; 1/4 cup olive oil; 1/4 cup water

Servings: persons

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup low-fat buttermilk
2 large eggs, beaten
1/4 cup olive oil
1/4 cup water

1
In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
2
In a bowl, whisk the buttermilk with the eggs, olive oil and water.
3
Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
4
Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.
5
When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds.
6
Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
7
Flip and cook until browned on the bottom, 1 to 2 minutes longer.
8
Serve the pancakes warm.

805

kcal

Calories

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.

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1 tablespoon sugar, 1 teaspoon cinnamon, and more.

Yes, Cinnamon Polenta 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.

Cinnamon Polenta Pancakes

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