Total Time
20mins
Prep 10 mins
Cook 10 mins

This is one of our favorite breakfast pancakes. A bit of butter and a splash of syrup... Yum!

Ingredients Nutrition

Directions

  1. Sift together flour, salt and baking soda.
  2. Stir in cornmeal.
  3. Add egg and buttermilk and beat just until smooth.
  4. Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
  5. Bake until golden brown on both sides.
  6. Serve hot.
  7. Makes about 10 pancakes.
  8. * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.
Most Helpful

4 5

My mom had a hankerin' for some buttermilk pancakes and also loves cornmeal so she decided to make these. She used half buttermilk and half water b/c we didn't have enough buttermilk. My mom thought these pancakes were a little dry and didn't hold together as well as we hoped. She came to the conclusion that using just buttermilk would have made a them better. Thank You for the recipe!!

5 5

Quite a change from regular pancakes! Not sweet, crispy/crunchy in texture, and absorbed syrup quickly. The texture of my batter came out quite thin(I used buttermilk) and spread thinly and cooked up very quickly. I did not find them to be very "heavy" like regular buttermilk pancakes can be, but instead they were quite light. Nice!

Great flavour. After reading the reviews I increased the amount of cornmeal and flour and decreased the milk ay about 1/8 of a cup. I also added vanilla and increased the baking soda to 3/4 tsp. They turned out really great. Because of this though, I do not feel as though I should give it a rating as I played with the recipe too much.