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Classic Buttermilk Cornmeal Pancakes

A stack of three golden brown, perfectly cooked Cornmeal Pancakes served on a white plate.
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Make light and slightly gritty pancakes using cornmeal and buttermilk for a satisfying breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, fine grind
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt.
  2. In a separate medium bowl, whisk the egg and buttermilk together until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 4 tablespoons of melted butter. Let the batter rest for 5 minutes.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • For crispier edges, use slightly more butter on the griddle for each batch.
  • If you prefer a sweeter pancake, increase the sugar to 3 tablespoons.
  • If you do not have buttermilk, substitute with 1 1/2 cups regular milk mixed with 1 1/2 teaspoons white vinegar or lemon juice; let it sit for 5 minutes before using.

Nutrition

Find it online: https://flavorvista.com/cornmeal-pancakes-classic-buttermilk-recipe/