Cornmeal Pancakes Recipe

Name: Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup white cornmeal, preferably stone-ground; 1/2 teaspoon baking powder; 1 tablespoon sugar; Pinch of salt; 1 egg; 2 tablespoons melted butter; 1 cup milk; Soft butter for greasing skillet or griddle and for serving; Warm maple syrup

Servings: persons

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

1
Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
2
Beat the egg with the melted butter and milk.
3
Stir into the dry ingredients.
4
The batter should not be perfectly smooth.
5
Heat a griddle or skillet, and brush with butter.
6
Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side.
7
If this first pancake turns out well, put it on a warm serving platter.
8
But often, the first pancake serves to season the pan and does not brown evenly.
9
It is best discarded before getting on with cooking the rest.
10
Brush more butter on the griddle or skillet as needed.
11
Serve the pancakes with butter and maple syrup.

273

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup white cornmeal, preferably stone-ground, 1/2 teaspoon baking powder, 1 tablespoon sugar, and more.

Yes, 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.

Cornmeal Pancakes

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