Cornmeal Pancakes
Take breakfast to the next level with these golden, fluffy Cornmeal Pancakes—a delightful twist on a classic. Combining the rustic charm of cornmeal with the light, airy texture of all-purpose flour, these pancakes boast a subtly sweet flavor with a satisfying hint of vanilla. The batter comes together effortlessly in just minutes, with a key resting period that allows the cornmeal to soak and create a tender yet hearty texture. Perfectly crisp on the outside and soft on the inside, these pancakes are a versatile canvas for endless toppings, from a drizzle of maple syrup to a dollop of whipped cream or a handful of fresh berries. Whether you’re planning a leisurely weekend brunch or a quick weekday treat, these Cornmeal Pancakes are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Whole milk
- 3 tablespoons Unsalted butter, melted and cooled slightly
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In another bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes to allow the cornmeal to absorb some of the liquid, which helps create a tender texture.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake. Leave space between the pancakes to prevent them from spreading into each other.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown on both sides.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.
Serve the cornmeal pancakes warm with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 45.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 508 mg | 39% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1049 mg | 22% | |
*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.
