This Cornmeal Pancake Recipe is a delicious twist on a traditional breakfast. These gluten-free pancakes are quick and easy to make and come out light and fluffy with perfect golden edges. Serve them sweet or savory with any meal you like!
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This recipe is perfect for special breakfasts or an easy weeknight dinner. Personally, I loved breakfast for dinner as a kid!
If you've never had cornmeal pancakes, then you're in for a real treat. Cornmeal pancakes are similar to traditional pancakes, except they include yellow cornmeal. This gives them a grainier texture more similar to that of cornbread.
📖Why My Recipe Works
- Gluten-Free or Not. This recipe makes delicious gluten-free pancakes, but you can also use white flour if you don't eat gluten-free.
- Light and Fluffy. The keys to amazing pancakes are baking powder, warm (not hot) milk), and letting the batter sit for 10 minutes before cooking the pancakes.
- Sweet or Savory. Top your pancakes off with all the best sweet pancake toppings or enjoy them with more savory add-ons. You can't go wrong!
🧾Ingredient Notes
- Cornmeal - The MVP of this recipe. You can use finely ground cornmeal or stone-ground cornmeal. Do not use corn flour in this recipe.
- Flour - For gluten-free pancakes, use a 1:1 gluten-free flour blend. If you're not worried about gluten, feel free to use regular all-purpose flour.
- Xanthan Gum - You'll need this only if your flour blend doesn't already contain it! Double-check first, so you don't add too much. The xanthan gum is necessary to help stabilize the pancakes.
- Milk - I use whole milk, but you can use whatever type of milk you have on hand.
- Butter - You can use salted or unsalted butter. Salted butter is better for savory pancakes.
- Granulated Sugar - Adds just the right amount of sweetness. If you prefer more savory cornbread pancakes, you can reduce the sugar by half or eliminate it entirely.You can also use coconut sugar or honey in this recipe.
- Egg - I prefer to use room-temperature eggs so it doesn't chill the batter.
- Oil - You need just a little bit of vegetable oil to grease the pan so the pancakes don't stick. You can also use bacon drippings.
💭 Pancake Variations
- Use buttermilk - Want to make these into buttermilk cornmeal pancakes instead? Feel free to swap the whole milk out for buttermilk! The buttermilk will react more strongly with the baking powder and your pancakes will be fluffier.
- Make them dairy-free - These pancakes can be easily made dairy-free too by just swapping the milk out for almond milk or another non-dairy milk of your choice.
- Add mix-ins - If you love your pancakes with a little extra texture, you can totally add in any of the classic pancake mix-ins. Try chocolate chips, frozen or fresh blueberries, nuts, you name it.
- Savory- Skip the sugar. You could also go even more savory with it and add Cajun spice, bacon bits, diced jalapeños, or even a handful of cheddar cheese.
⏲️Tips for Making Cornmeal Pancakes
Warm the Milk
In a small pan, heat the milk and butter over low heat until the butter is melted. You don't want it to be scalding hot or ice cold, but a little bit of warmth is good! Warming the milk first helps create a fluffier texture.
Make the Batter
Pour the warm milk and butter into the dry mixture, add the egg, then stir to combine. A few small lumps are fine, but you want to be sure to whisk the cornmeal enough that there are no large chunks.
Once the batter is fully mixed, set it aside to rest for 10 minutes. Resting the pancake batter rehydrates the flour for a soft and fluffy pancake texture.
Cook the Pancakes
Brush a griddle or cast iron skillet with the oil and allow it to warm for a couple of minutes over medium heat. The pan should be warm before you add the batter so the cornbread pancakes get that nice crispy edge.
Next, pour ¼ cup of the batter into the pan, when bubbles start to form and pop on top of the pancake, it's time to flip.
Carefully flip the pancake over to the second side, and cook until it's golden brown. This usually takes about 2-3 minutes per side, but add time as needed.
You can keep the cooked pancakes warm as you finish the rest by placing them in the oven set to 200ºF.
🥗How to Serve Cornmeal Pancakes
Sweet: Top your pancakes off with maple syrup, pumpkin pancake syrup, blueberry pancake syrup, fresh fruit, or whipped cream.
Savory: Pile them with shredded beef, or roasted eggplant, or use them in place of the polenta in my polenta and eggplant recipe. You can also dip them in Cajun garlic butter sauce, classic garlic butter sauce, or homemade romesco sauce.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Fluffy Cornmeal Pancakes
Ingredients
- 1½ cup whole milk
- 2 Tablespoons unsalted butter
- 1 cup cornmeal
- ½ cup gluten-free flour blend or regular flour if not GF
- 2 Tablespoons granulated sugar omit or reduce for savory
- 2 teaspoons baking powder
- 1 large egg beaten
- Vegetable Oil for pan
Instructions
- In a small pan, heat milk and butter over low heat until the butter is melted.1½ cup whole milk, 2 Tablespoons unsalted butter
- Whisk together the dry ingredients. Pour in the warmed milk. Add the egg and stir to combine. Rest the batter 10 minutes to rehydrate.1 cup cornmeal, ½ cup gluten-free flour blend, 2 Tablespoons granulated sugar, 2 teaspoons baking powder, 1 large egg
- Brush griddle with oil. Pour ¼ cup of batter into the pan. Turn when bubbles on top begin to pop; cook until the second side is golden brown. About 2 minutes per side. Work in batches to cook all the pancakes.Vegetable Oil
Video
Notes
- For savory pancakes reduce the sugar by half or omit it entirely
- While cooking the remainder of the pancakes, keep the cooked pancakes warm in a 200 F degree oven on a baking sheet.
- If making gluten free be sure to use flour with xanthan gum,
- Cooked pancakes can be kept in the fridge or the freezer. Reheat on the stovetop or in a toaster.
- Because of the reaction with the baking powder, all the pancake batter should be used up immediately and not saved for later.
Equipment
Nutrition
Common Recipe Questions
What is the difference between a cornmeal pancake and a johnnycake?
Cornmeal pancakes and johnnycakes are two different terms for the same thing: a pancake made with cornmeal.
Can cornmeal pancakes be made in advance?
Yes, cornmeal pancakes can be made in advance. These pancakes freeze beautifully, so they're a great make-ahead recipe. Simply cook the pancakes as instructed, and let them cool.
Then store them in an airtight container for up to 1 month in the freezer. Be sure to separate any layers with parchment paper to prevent sticking. When you're ready to serve, thaw the pancakes in the fridge, then reheat them in a pan over medium-low heat to warm and re-crisp.
Kathy says
Super Easy, Absolutely delicious. I will make again soon. Be sure to use a larger bowl for the final mix as when the batter rests, it nearly doubles in size. I am really a waffle girl, but this could change my status. My guest loved them as well. Note: The batter does take at least the 2 min per side to cook.