As someone who’s been making homemade pancakes for years, I can tell you that these cornmeal pancakes are always a hit at my family’s table! They’re made with simple pantry ingredients you probably already have on hand! Whether you’re planning a cozy weekend brunch, need a quick but filling option for busy mornings, or love the idea of breakfast-for-dinner, this tried-and-true cornmeal pancakes recipe is one you can count on to come out delicious every time.
My family absolutely loves this cornmeal pancakes recipe because it is the perfect balance between hearty and comforting. The cornmeal gives the pancakes a little crunch around the edges while still keeping them soft and fluffy in the middle, which makes every bite feel special.
It’s one of those recipes that feels homemade and cozy without being complicated. I can whip it up with basic pantry staples, and it always turns out just right. There’s something about stacking a plate high with these golden pancakes that makes breakfast feel like a treat, even on a busy weekday morning.
What really makes this recipe a family favorite, though, are the toppings. We all have our go-to choices, but blackberry syrup, chai tea syrup, and blueberry syrup are hands-down the winners in our house! Though you'll usually find my daughters adding chocolate chips because she adds chocolate chips to everything!
These pancakes have become our weekend tradition, and I can honestly say they’re one of the breakfasts we look forward to the most.
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You Will Love this Cornmeal Pancakes Recipe!
Cornmeal pancakes have got that little nutty flavor and a bit of crisp around the edges that makes them so good! The nice thing is you don’t need anything fancy to make them, just the stuff you already have in your kitchen and pantry.
And you can take enjoy them any way you would like! Pour on some maple syrup if you’re craving sweet or go savory with butter and eggs. Honestly, they’re the kind of breakfast everyone at the table is going to be happy about!
Cornmeal Pancake Ingredients
- Yellow cornmeal. Medium grind works best for texture. If you have some extras, make some cornbread with self rising flour or sweet potato cornbread.
- All-purpose flour. This helps to lighten up the pancakes.
- Sugar. Sugar is optional, but it adds some more flavor to the pancakes.
- Baking powder and baking soda. These are the leavening ingredients that we will use to help make the pancakes light and fluffy.
- Eggs. To keep the batter together.
- Buttermilk. If you can't find buttermilk in the grocery store, you can make your own by mixing whole milk with 1 tablespoon vinegar or lemon juice. Let it sit for about 5 minutes and then add it to the wet ingredients.
- Melted butter or neutral oil. The fat keeps the pancakes tender and flavorful.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Use a gluten-free flour blend. Swap all-purpose flour for a gluten-free flour mix to make these pancakes gluten free.
- Add savory mix-ins! Mix in chopped scallions, shredded cheese, or crumbled bacon for a savory twist.
- Add sweet mix-ins! Add blueberries, diced apples, or chocolate chips to the batter for a fruity or indulgent version.
- Use plant-based alternatives. Use almond, oat, or soy milk and replace eggs with flax or chia “eggs” to make the recipe dairy and egg-free.
- If you don't have buttermilk, you can use regular milk instead. Whole milk works great as does 2% milk.
How to Make Cornmeal Pancakes
Step 1
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 2
Mix well with a whisk or a wooden spoon.
Step 3
In a liquid measuring cup or a separate bowl, whisk together the eggs, buttermilk, and melted butter.
Step 4
Pour the wet mixture into the dry ingredients and stir until just combined.
Step 5
Grease your hot skillet or griddle. Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3
minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
What to Serve with Cornmeal Pancakes
- Fresh fruit. Berries, banana slices, or apple slices are delicious with most pancakes including these.
- Maple syrup or honey. Classic and simple, a drizzle of syrup takes these pancakes to the next level.
- Yogurt or whipped cream. Adds creaminess and a little tang, perfect for breakfast or brunch. I love making my own homemade yogurt in my Instant Pot when I meal prep at the beginning of the week.
- Eggs and bacon or sausage. Add some protein to your breakfast with some sausage or bacon.
- Nut butter or fruit compote. Peanut butter, apple butter, pear butter, almond butter, or your favorite homemade fruit compote adds flavor and richness.
Storing Pancakes with Cornmeal
Storing these pancakes is simple and convenient, which makes them perfect for busy mornings. If you plan to eat them within a few days, let the pancakes cool completely and store them in an airtight container in the refrigerator for up to three days.
For longer storage, they freeze beautifully! Place the cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to two months in the freezer.
To reheat, simply warm them in the toaster, oven, or microwave until heated through. You can also make cornmeal pancakes ahead of time by preparing the batter the night before and keeping it in the fridge. The next morning, just cook them as usual for a quick, delicious breakfast that feels freshly made.
Frequently Asked Questions
Cornmeal pancakes are not gluten-free. This recipe contains gluten because of the all purpose flour. However, you can make gluten-free cornmeal pancakes by substituting the all-purpose flour with a gluten-free flour blend.
Cornmeal pancakes can actually be pretty healthy since cornmeal has fiber and nutrients like iron and B vitamins. Pair them with some fresh fruit or a little yogurt, and you’ve got a breakfast that’s hearty, filling, and totally satisfying.
Cornmeal pancakes are often called johnnycakes or hoecakes, depending on the region and recipe. Johnnycakes are usually made with just cornmeal, water, and salt, while hoecakes are a similar cornmeal-based pancake that sometimes include eggs or milk. Both are traditional, slightly crispy pancakes with a long history in American and Caribbean cooking.
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📖 Recipe
Pancakes with Cornmeal
Ingredients
- 1 cup Cornmeal Medium grind
- 1 cup All Purpose Flour
- 2 tablespoon Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Eggs
- 1 ¾ cup Buttermilk Store bought or homemade
- 2 tablespoon Melted Butter or a Neutral oil
Instructions
- Heat a griddle or skillet over medium heat.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a liquid measuring cup, whisk together the eggs, buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Grease your hot skillet or griddle. Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
Notes
- Depending on how big you make the pancakes will depend on how many pancakes you get. You can make them large pancakes or you can make them silver dollar pancakes.
- Serve these pancakes with whipped cream, butter, or maple syrup.
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