Cornmeal Buttermilk Pancakes

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READY IN: 7mins
Recipe by Burgundy Damsel

Light, thin pancakes that cook up quickly with a pretty lacey pattern.

Ingredients Nutrition


  1. Combine the first six ingredients in a large mixing bowl. Whisk to blend.
  2. In a seperate bowl, whisk together buttermilk, egg and butter.
  3. Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
  4. Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.

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