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These Cornmeal Pancakes are a quick and easy breakfast. Lightly sweet and topped with butter and syrup, this is a breakfast pancake that will keep you full a lot longer for a busy day. These can also be eaten as a savory meal with an egg on top as well!
Cornmeal Pancakes
Cornmeal isn’t something you think would go well in pancakes, but I am sure you will be pleasantly surprised. For those of us who love a little hit of sugar in the morning for breakfast, this fits the bill but also has vitamins and minerals in it as well. With the addition of cornmeal, these pancakes are a solid breakfast that won’t leave you hungry within the hour – two of these each were enough of a meal for us!
Types of Cornmeal to Use
The types of cornmeal vary from brand to brand. Some cornmeal is coarse ground and isn’t the best choice for making pancakes. You may have to put two brands side by side to compare when you are shopping. The fine ground cornmeal works the best as it blends better into the batter and cooks faster in a pancake without leaving the cornmeal crunchy.
Cooking Tip
These Cornmeal Pancakes must be cooked on low heat as they brown very fast. Cooking them slowly is key, and watching the bottoms carefully.
How to Make Cornmeal Pancakes
- Mix -In a large bowl beat the egg until light and fluffy. Add in the milk, molasses, and melted butter. Stir until combined.
- Mix– in a separate bowl whisk the flour, cornmeal, and baking powder. Add to the liquid mixture and stir to combine.
- Rest– Let the batter rest while heating your griddle to low medium.
- Cook– Take a 1/4 cup measure and scoop the batter into it, then pour onto the griddle. Cook the pancakes until puffed up and the pancake is cooked around the edges. Flip and cook the other side until golden brown. (to keep pancakes warm, stack them on a covered plate with paper towels in between)
More Great Pancakes
How To Store Leftovers
These cornmeal pancakes are easily packed in the fridge for later. They should be packed in an airtight container once they are cooled, and they should last for about 3 days in the fridge. Cornmeal Pancakes are easily reheated in the microwave for a quick meal.
Trying these Cornmeal Pancakes was a pleasant surprise! The light sweetness from the molasses and the golden cornmeal made a very satisfying breakfast. These hearty pancakes are a nice change of pace and will be on my table regularly this summer. Try maple syrup for the best taste, in my opinion, and definitely make them for dinner one night!
Happy Cooking
Love,
Karlynn
Cornmeal Pancakes
Ingredients
- 1 large egg
- 3/4 cup milk
- 1 tablespoon molasses
- 2 tablespoons melted salted butter
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- 3 teaspoons baking powder
Instructions
- In a large bowl beat the egg until light and fluffy. Add in the milk, molasses and melted butter. Stir until combined.
- In a separate bowl whisk the flour, cornmeal, and baking powder. Add to the liquid mixture and stir to combine.
- Let the batter rest while heating your griddle to low medium.
- Take a 1/4 cup measure and scoop the batter into it, then pour onto the griddle. Cook the pancakes until puffed up and the pancake is cooked around edges. Flip and cook other side until golden brown. (to keep pancakes hot stack on hot plate with paper towels in between)
Notes
- These are very dense pancakes and this recipe makes 2 medium-sized pancakes per person.
- If you prefer sweeter pancakes, add a tablespoon or two of white sugar.
Nutrition
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