Prep 30 mins
Cook 30 mins
- 3⁄4 cup whole wheat flour
- 1⁄3 cup all-purpose flour
- 1⁄3 cup old fashioned oats
- 1⁄3 cup yellow cornmeal, preferably stone-ground
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 cups buttermilk
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1⁄4 cup pure maple syrup
- In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy).
- Lightly butter, oil, or spray a griddle or skillet.
- Preheat over medium heat, or if using an electric griddle, set to 350°.
- If you want to hold the pancakes until serving, preheat your oven to 200°.
- Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve with butter and syrup.
Very tasty pancakes! I liked the texture and the flavor from the cornmeal. The cinnamon and syrup in the batter was a great combination. Thanks for sharing your recipe! Made for My-3-Chefs 2012