Vanilla Cornmeal Griddle Cakes with Pears
Elevate your breakfast game with these irresistible Vanilla Cornmeal Griddle Cakes with Pears! Combining the subtle sweetness of vanilla with the rustic texture of cornmeal, these golden griddle cakes are a delightful twist on classic pancakes. Each cake is perfectly fluffy with just the right amount of crispness, making them an ideal pairing for tender, cinnamon-kissed pears sautéed to caramelized perfection. Quick to prepare in just 35 minutes, this recipe brings together pantry staples like buttermilk, melted butter, and a touch of sugar for a crowd-pleasing treat. Serve these stacks warm with a drizzle of honey or maple syrup for a sweet and satisfying start to your day. Perfect for brunch or a cozy weekend breakfast, these griddle cakes are a must-try for pancake lovers craving something extra special!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups buttermilk
- 0.5 cups milk
- 1 large egg
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 ripe pears, thinly sliced
- 0.5 teaspoons ground cinnamon
- honey or maple syrup (optional, for topping)
- 2 tablespoons neutral oil or additional butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, milk, egg, vanilla extract, and melted butter. Beat until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing; the batter can have small lumps.
Heat a large nonstick skillet or griddle over medium heat. Add a small amount of oil or butter and spread evenly.
Pour approximately 1/4 cup of batter onto the skillet for each griddle cake, spacing them apart. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the griddle cakes and cook for an additional 2-3 minutes, or until golden brown. Remove and keep warm while you cook the remaining batter.
In the same skillet, add a bit more butter or oil. Toss in the sliced pears and sprinkle with cinnamon. Cook over medium heat for 4-5 minutes until the pears are softened and lightly caramelized.
Serve the griddle cakes stacked, topped with sautéed pears and a drizzle of honey or maple syrup, if desired.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 88.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 639 mg | 49% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1376 mg | 29% | |
*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.
