Fluffy Cornmeal Pancake Recipe

Name: Fluffy Cornmeal Pancake Recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup flour; 1/2 cup cornmeal; 4 tbsp castor sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 egg; 1 1/2 cup buttermilk; 1/4 cup milk; 2 tbsp melted butter/brown butter; 3/4 cup sweet corn; Butter (maple syrup, berries, jam, cream)

Pancakes are the easiest breakfast, brunch or anytime of day recipe to mix up in little time. These cornmeal pancakes are a classic fluffy and light pancake recipe, studded with sweet corn they make for the best summer recipe treat that can be sweet or savory with a little lemon zest and butter.

If there were one breakfast recipe to make this summer these cornmeal pancakes must be it! You only need a bowl and whisk to bring this batter together and it makes for the fluffiest and softest pancakes. I have added sweet corn into the pancake batter and it is so yummy yo get pieces on corn in every bite. If you know this blog long enough you would know that I LOVE corn so this recipe is a must.

If you are a as crazy about corn as I am then you might like my loaded cornbread muffins, lemon cornmeal blueberry cake or my crispy corn. The beauty about these pancakes are that you can serve them a sweet way or a savory way – it totally depends on your palate. Go sweet with berries, butter and maple syrup or go savory with sausages, green leaf salad and bacon. It is a versatile recipe which means you can make mini pancakes and top them with guacamole or salsa and serve them as a quick and easy vegetarian appetizer recipe.

This batter will give you 8-10 medium pancakes, if you want to make larger pancakes the cooking Tim might increase and you will have 4-5 pancakes instead. Alternatively you can double the recipe and feed a crowd or store them in the freezer for a quick pancake fixer breakfast in little time. It takes very little effort and a little goes a LONG way here. So let us get to it.

What is cornmeal?

Cornmeal is a meal aka coarse flour that is ground from dried corn (maize). It is used to make a quick bread also known as cornbread. You can find it used in savory and sweet recipes. There are a variety of textures/fineness you can find. There is fine corneal, coarse, medium, etc. depending on the recipe you are making you can use any of the suggested varieties.

What are cornmeal pancakes?

Cornmeal pancakes are basically a fluffy cornmeal pancake batter that is packed with sweet corn and cooked until golden, the edges are crisp and the center is light and fluffy. Its mix between cornbread and diner style pancakes.

How to make fluffy pancakes?

There are few tips to make sure your pancakes are always fluffy, here are some of my go to points:

Room temperature ingredients helps the batter mix together easily
Do not over mix your batter
Allow the batter to rest for a few minutes before you start making the pancakes
Let the griddle/pan get hot before you pour the batter onto it
Keep an eye on the heat when cooking pancakes as the pan can get extremely hot and this can affect the color and over cooking of the pancakes, burning them on the outside and leaving them raw in the middle
Once there are bubbles on the edges of the surface of the pancakes flip them and cook until they rise in the middle

What ingredients do you need to make these cornmeal pancakes?

For the dry ingredients we need all purposed flour, cornmeal, castor sugar, baking powder, baking soda, salt. For the wet ingredients you need egg, buttermilk, milk, butter and sweet corn.

What equipment do you need to make these cornmeal pancakes?

To make the batter we need a mixing bowl and whisk. I also like using a rubber spatula to fold the ingredients at the end. Use 1/4 cup as a measuring tool to pour the batter onto the pan or use a ladle. I like to cover the pancakes with a lid for the first fe seconds to create steam while they cook, this is optional but I do it. Use a flat metal spatula or offset spatula to flip the pancakes.

How to make these cornmeal pancakes?

We start by mixing all the dry ingredients in a bowl until combined. Add the wet ingredients and stir to combine. Half way through add the sweet corn and stir again. Cover the batter and let it rest for a few minutes while the griddle/pan gets hot/ add a little butter into the pan and let it sizzle, pour 1/4 cup worth of batter into the pan and cover, cook for 1-2 minutes until you have bubbles on the surface (keep an eye on the heat, reduce it if its too hot we don’t want the pancakes getting too much color and burning). Remove the lid and using a metal spatula flip the pancake and cook for another minute. Serve with butter, lemon zest and maple syrup but I love serving it with berries.

Serving these cornmeal pancakes?

The best way to serve these pancakes is warm with a generous pat of butter, jam, maple syrup and bacon. But I also like serving it with whipped cream and fruit like berries, peaches, pears etc. It is a breakfast recipe but serve it for brunch or make it into a lunch by serving it with eggs, sausages and a green leaf salad.

Storing these cornmeal pancakes?

Once these pancakes are made they are best served warm, you can store them at room temperature for 1 day or in air tight containers in the fridge for 3 days. I do like making a large batch and storing it in zip lock bags and placing them in the freezer for up to 3 months. When ready to eat, microwave the pancakes for 30-40 seconds until soft and warm. Serve with butter and maple syrup.

Looking for more pancake recipes?

Now that we have covered how to make these Cornmeal pancakes, you can have a look at the video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest or instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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