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Fluffy Cornmeal Pancake Recipe

Pancakes are the easiest breakfast, brunch or anytime of day recipe to mix up in little time. These cornmeal pancakes are fluffy and light, 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Brunch, Finger food, Game night, Lunch, Snack, Starter
Cuisine American
Servings 8 pancakes

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Metal spatula
  • Sauté pan with lid
  • 1/4 cup measure

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

Serve with

  • Butter maple syrup, berries, jam, cream

Instructions
 

  • 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. 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.

Notes

  • Keep an eye on the heat, reduce it if its too hot we don’t want the pancakes getting too much color and burning
  • Check the tips above for more information of getting the perfect fluffy pancakes