Cornmeal Buttermilk Pancakes
Fluffy, golden, and bursting with rustic charm, these Cornmeal Buttermilk Pancakes marry the hearty texture of cornmeal with the tangy richness of buttermilk for a breakfast experience like no other. Perfectly balanced with a touch of vanilla and a hint of sweetness, these pancakes are lightly crisp on the outside and delectably tender on the inside. Ready in just 25 minutes, they’re an easy and versatile option for busy mornings or leisurely weekend brunches. Whether topped with classic maple syrup, a pat of butter, or fresh fruit, these savory-meets-sweet pancakes are sure to be a crowd-pleaser. Ideal for pancake lovers craving a twist on the traditional stack, this recipe is your go-to for cozy mornings packed with flavor. Keywords: cornmeal buttermilk pancakes, fluffy pancakes recipe, homemade pancakes, breakfast.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Spoon about 1/4 cup of batter per pancake onto the hot skillet or griddle. Use the back of the spoon to gently spread the batter into a circle if needed.
Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Carefully flip the pancake with a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet or griddle as needed between batches.
Serve the pancakes warm with butter, maple syrup, or your favorite toppings.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 51.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 650 mg | 50% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
