The Best Cornmeal Pancakes

These are the best cornmeal pancakes with simple pantry ingredients you always have on hand that will make any Saturday morning breakfast an experience the entire family will love. 

A few months ago I started doing an awesome meal plan for runners and I really loved it. Then the coronavirus happened and they stopped putting out weekly meal plans because of the lack of access to a wide variety of foods at the moment. One of the recipes on the meal plan was cornmeal pancakes. I was super intrigued and decided try them out, only to have the batter be really thin and they weren't super tasty. They also took forever to make because there were literally about 15 different ingredients in the mixture. 

The Best Cornmeal Pancakes

When those pancakes failed, I decided I still wanted to attempt a better version of cornmeal pancakes that tasted better, were slightly thick and fluffy, and didn't involve every ingredient in my pantry. We finally mastered the best cornmeal pancake recipe a few weeks ago, and they're our new go-to breakfast on Saturday mornings. 

Can Use Cornmeal for Pancakes?

The cornmeal gives these pancakes a little bit of extra sweetness without adding more sugar, and also provides a unique texture that isn't common with your typical pancake, but really enjoyable. If cornbread and pancakes had a baby, these would be it. They're just delicious. 

Can You Freeze Cornmeal Pancakes?

This recipe makes about 20-25 pancakes. We almost always have leftovers when we make these, and just put them in a plastic bag in the freezer, and then reheat them in the toaster for quick breakfasts on weekdays. 

The Best Cornmeal Pancakes

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Yield: 30

Author: Paige Flamm

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

These are the best cornmeal pancakes with simple pantry ingredients you always have on hand that will make any Saturday morning breakfast an experience the entire family will love.

Ingredients

The Best Cornmeal Pancakes

• 1 1/2 cups flour
• 1 1/2 cups cornmeal
• 1/4 cup sugar
• 2 tbsp baking powder
• 1/2 tsp salt
• 2 1/4 cups milk
• 2 eggs
• 1 tbsp white vinegar
• 1 tbsp vanilla
• 4 tbsp butter, melted

Instructions

1. Preheat your pancake griddle to 325 degrees. In a large bowl, add in your flour, cornmeal, sugar, baking powder and salt. Use a whisk to combine. Then add in your milk, vinegar, vanilla and butter. Whisk everything until smooth.
2. At first the batter appears to be super runny. If you wait 2-3 minutes before cooking and give it a second to set, the baking powder will work it's magic and thicken the batter just a little bit.
3. Grease your pancake griddle with an oil, butter, or spray of your choice. Using a 1/4 cup measuring cup, scoop the batter onto your griddle. I like using a measuring cup to ensure they're all the same size.
4. Once your pancakes start to bubble on the top (about 2-3 minutes) flip them over and let them cook all the way through on the other side (about 1-2 more minutes).
5. Serve immediately with butter, syrup, berries, whatever toppings you like!

If you liked this post, The Best Cornmeal Pancakes, you might also like:

• Gluten Free Almond Flour Pancakes
• How to Make Crepes from Pancake Mix
• Vegan Chia Seed Pancakes

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