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Three cornmeal pancakes stacked on a plate with maple syrup and butter.

Fluffy Cornmeal Pancakes

Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 cup finely ground cornmeal (5 ounces cornmeal; 142 grams)
  • 1 cup all-purpose flour (4 ½ ounces; 127 grams)
  • 3 tablespoons granulated sugar (1 ⅓ ounces 38 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs (out of shell: about 4 ounces; 113 grams)
  • 1 cup milk (8 ounces; 226 grams)
  • ¼ cup vegetable oil
  • Nonstick cooking spray or vegetable oil for greasing the griddle

For Serving

  • Butter
  • Maple syrup

Instructions

  1. Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.

  2. Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P

  3. Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.

  4. Serve. Serve with butter and syrup, if desired.

  5. Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.