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The Best Cornmeal Pancake Recipe

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VIDEO Whole Wheat Corn Meal Pancakes Fit Foodie Finds
VIDEO Whole Wheat Corn Meal Pancakes Fit Foodie Finds from fitfoodiefinds.com

Description

Cornmeal pancakes are a delightful twist on traditional pancakes. The cornmeal gives them a slightly crunchy texture and a delicious nutty flavor. This recipe will show you how to make the best cornmeal pancakes that are fluffy, golden brown, and full of flavor.

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Griddle or non-stick pan
  • Spatula

Method

  1. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a griddle or non-stick pan over medium heat. Once hot, lightly grease with cooking spray or butter.
  5. Using a 1/4 cup measuring cup, scoop batter onto the griddle or pan.
  6. Cook until bubbles start to form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.
  7. Repeat with the remaining batter, greasing the griddle or pan as needed.
  8. Serve hot with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Notes

  • For a more savory pancake, omit the sugar and add in 1/4 cup of chopped herbs or grated cheese.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Info

  • Serving Size: 1 pancake
  • Calories: 160
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 240mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 6g
  • Protein: 4g

Recipes FAQ

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour, gluten-free flour, or almond flour, but it may affect the texture and taste of the pancakes.

Can I make the batter ahead of time?

Yes, you can make the batter up to 1 day in advance and store it covered in the refrigerator. Give it a quick stir before using it to cook the pancakes.

Can I freeze the pancakes?

Yes, you can freeze the pancakes for up to 1 month. To reheat, simply pop them in the toaster or microwave until warm.

Recipe Tips

  • Make sure not to overmix the batter, or the pancakes will be tough and dense.
  • Use a 1/4 cup measuring cup to scoop the batter for even-sized pancakes.
  • For a richer flavor, use buttermilk instead of regular milk.
  • Experiment with different toppings, such as honey, peanut butter, Nutella, or bacon.

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