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Buttermilk Cornmeal Pancakes recipe

Hearty, tasty buttermilk cornmeal pancakes– great pancakes for breakfast, brunch and dinner.

Recipe: Buttermilk CornmealPancakes

6 large eggs
2 1/2 cups buttermilk
2 1/4 cups yellow cornmeal
1 cup all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons (about) butter, melted

  • Preheat oven to 250°F (120°C).
  • Beat eggs in large bowl to blend. Addbuttermilk, cornmeal, flour, sugar, baking powder, baking sodaand salt. Beat until smooth. Mix in 6 tablespoons melted butter.
  • Add 1/2 tablespoon melted butter to largenonstick skillet over medium heat. Working in batches, pour batterby 1/4 cupfuls into skillet, spacing apart. Cook pancakes untilgolden brown on bottom, bubbles form and edges appear dry, about2 minutes. Turn pancakes over; cook until bottoms are goldenbrown, about 2 minutes. Transfer pancakes to baking sheet; placein oven to keep warm. Repeat with remaining batter, adding moremelted butter by 1/2 tablespoonfuls to skillet as necessary.
  • Serve pancakes with maple syrup.

    Makes 6 to 8 servings.

    Making Buttermilk Cornmeal Pancakes.wmv

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  • Comments



    You got it! Corn flour is just a really fine grind of cornmeal. You can use cornmeal to make the pancakes I just like using corn flour because the texture comes out nice and smooth


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