Cornmeal Pancakes

"I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by alligirl photo by alligirl
photo by Baby Kato photo by Baby Kato
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

Questions & Replies

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  1. I made these pancakes this morning. It was an excellent, reliable recipe, with great flavor, texture and rise. I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc. I'll let you know how that works!<br/><br/>Just a note to those in low-humidity areas: the batter was a little thick, so next time I may add just a little more liquid to the recipe. I live in the desert, so our flours hold less moisture than in other regions.
  2. I've been cutting the recipe in half when making these. I found the batter was too thick with only 2/3 c of milk, but when I tried it a second time with 1 c milk (for half the recipe), the consistency was just right.
  3. These are hands down my new favorite pancakes! The cornmeal gives them a great texture and they're not overly sweet, which is always a plus for breakfast. I lived them!
  4. I used corn flour and it turned out great.
  5. My husband and I both really enjoyed this recipe. It is VERY tasty and easy to make. This will now be my go to corncake recipe. :D


  1. I make cornmeal pancakes for my family once a month. I soak my cornmeal in 1 cup of boiling water for 10 minutes to soften covered with a towel.
  2. We were out of Milk, so I used •Butter Toffee Coffee Creamer. We did not have Canola Oil, so I used •Coconut Oil. The Pancakes turned out DELICIOUS, no syrup needed. -Emily McDonnell
  3. I made these with gluten free all purpose flour and almond milk, and they were excellent!
  4. Increased the amount of milk.
  5. I used Robin Hood gluten free flour, butter instead of canola oil, 1 tsp cinnamon need to increase the milk by approx 1/3 of a cup also added 1 tsp of vanilla. These turned out crispy and fluffy we enjoyed them very much .


I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.
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