Cornmeal Buttermilk Pancakes Recipe

Name: Cornmeal Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all purpose flour; 3/4 cup yellow cornmeal; 2 tablespoons sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted, cooled; Vegetable oil

Servings: persons

3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
Vegetable oil

1
Sift first 6 ingredients into large bowl.
2
Whisk buttermilk, eggs and melted butter in medium bowl to blend.
3
Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
4
Preheat oven to 300F.
5
Lightly coat bottom of heavy large skillet with oil.
6
Heat over medium heat.
7
Working in batches, pour 1/4 cup batter into skillet for each pancake.
8
Cook until bottoms are golden, about 1 1/2 minutes.
9
Turn pancakes and cook until second sides are golden, about 1 minute.
10
Transfer to baking sheet; place in oven to keep warm.
11
Repeat with remaining batter, adding more oil to skillet as necessary.

806

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.

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: 3/4 cup unbleached all purpose flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, 1/2 teaspoon baking powder, and more.

Yes, Cornmeal Buttermilk 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.

Cornmeal Buttermilk Pancakes

How did you like this recipe?

Frequently Asked Questions