Sweet Cornmeal Pancakes

"The healthiest pancakes your kids will LOVE. I felt somewhat guilty serving 'cake' to my kids for breakfast and found this recipe. Even my 2 year old gobbles up at least two or three of em!! I freeze the leftovers between wax paper and pop them in the toaster for quick serving."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
10 pancakes




  • place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
  • stir.
  • pour batter on lighty greased pan or griddle.
  • flip when suface bubbles appear.
  • Serve with maple syrup or regular pancake sryrup.

Questions & Replies

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  1. karencooks
    Great recipe! We chose these to serve smothered in chili and cheese for dinner. I remembered having pancakes like this when I was growing up. Found this nice recipe to be just what I was looking for. Thanks for posting
  2. sugarpea
    Dh and I both loved these pancakes. The cornmeal gives them a distinctive taste that we thoroughly enjoy. I froze them as recommended and Dh pops one in the toaster for his breakfast before work.
  3. marion01
    For some reason, my pancakes came out very dry. I made the recipe. I have a problem with my cornbread coming out like that, too. The idea is good though. I may try adding more flour in proportion to cornmeal, another egg, or adding some fruit for more moisture. I'll also study the other cornmeal pancake recipes for ideas. The flavor was fair enough but the dryness detracted from my enjoyment.
  4. maedae66
    These were pleasant tasting, but a bit too thick and heavy for my taste. I felt as though I'd eaten a hockey puck, the way it sat in my stomach. I may try them again with a bit more moisture. Thanks for posting.
  5. coronajf
    This recipe was o.k. I had to add sugar to sweeten them up a little bit, without the sugar they were very bland. Even with the sugar there was a very little difference between these and normal pancakes, couldn't really taste the cornmeal at all.


  1. Munkees Mom
    Made these pancakes for breakfast today and my family gobbled them up! They are filling and had plenty left to freeze for a quick breakfast for my 2 y.o. I did make a few adjustments based on some reviews. I used more cornmeal than flour and halved the salt. I did'nt have buttermilk on hand so I did the vinegar and milk trick which worked out fine. I used butter instead of margarine and added 4tbs of brown sugar for some added sweetness(didn't make the recipe overly sweet at all). Some butter and syrup and YUM!! I think next time i'll throw in some blueberries or even try a savory version without the sugar and add some cheddar, mmmm....the possibilities! ;) Thanks for the recipe!
  2. Chef Emma Jo
    I tried making these pancakes non-dairy by substituting the buttermilk for oat milk with vinegar. The vinegar obviously would not curdle oat milk, but maybe it added some flavor. I also used safflower oil instead of butter and then tossed in some blueberries. They came out light and yummy.



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