Cornmeal Molasses Pancakes
Start your morning with a hearty twist by whipping up these irresistibly rustic Cornmeal Molasses Pancakes. Combining the earthy sweetness of molasses with the nutty texture of fine yellow cornmeal, these pancakes are as wholesome as they are flavorful. Infused with a hint of cinnamon and perfectly fluffy thanks to buttermilk, their golden-brown exterior gives way to a tender, melt-in-your-mouth center. Ready in just 30 minutes, this recipe is ideal for a cozy breakfast or weekend brunch. Serve these pancakes warm with a pat of butter and a drizzle of maple syrup, or get creative with your favorite seasonal toppings for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 cup Fine yellow cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 large Egg
- 0.25 cup Molasses
- 1.5 cups Buttermilk
- 3 tablespoons Unsalted butter, melted
- as needed Cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium-sized bowl, beat the egg. Stir in the molasses, buttermilk, and melted butter until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; the batter will be slightly lumpy, and that's okay.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Using a 1/4-cup measuring cup, pour batter onto the skillet for each pancake, spacing them apart to allow room for spreading.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges start to look set. Flip carefully with a spatula and cook an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet between batches as needed.
Serve warm, topped with butter, maple syrup, or your preferred pancake toppings.
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 78.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 656 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2046 mg | 44% | |
*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.
