Cornmeal Pancakes
These cornmeal pancakes are light, fluffy, and easy to make! They’re a delicious spin on traditional pancakes. Just add butter and syrup!
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 whole large eggs
- ¾ cup buttermilk
- ½ cup milk
- 4 Tablespoons butter melted and cooled, plus more for the griddle
Instructions
- In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt until combined.1 cup all-purpose flour, 1 cup cornmeal, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl beat together eggs, buttermilk and milk until well incorporated.2 whole large eggs, ¾ cup buttermilk, ½ cup milk
- Add the milk mixture to the flour mixture and pour in the melted butter. Mix until just combined.4 Tablespoons butter
- Let rest for 10-15 minutes while your griddle or skillet preheats.
- Heat griddle to medium high heat. Brush well with butter. Scoop ½ cup of batter for each pancake onto the hot surface. Cook for 3-4 minutes, flip and cook for an additional 2-3 minutes.
- Remove and serve immediately.
Nutrition
Calories: 487kcal | Carbohydrates: 70g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 476mg | Potassium: 509mg | Fiber: 5g | Sugar: 17g | Vitamin A: 605IU | Calcium: 202mg | Iron: 3mg
