Cornmeal Pancakes

A few months ago I started doing this awesome meal plan for runners and I really loved it. Then the coronavirus happened and they stopped putting out weekly meal plans because of the lack of access to a wide variety of foods at the moment. One of the recipes on the meal plan was cornmeal pancakes. I was super intrigued and decided try them out, only to have the batter be really thin and they weren't super tasty. They also took forever to make because there were literally about 15 different ingredients in the mixture. 

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When those pancakes failed, I decided I still wanted to attempt a better version of cornmeal pancakes that tasted better, were slightly thick and fluffy, and didn't involve every ingredient in my pantry. We finally mastered the best cornmeal pancake recipe a few weeks ago, and they're our new go-to breakfast on Saturday mornings. 

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The cornmeal gives these pancakes a little bit of extra sweetness without adding more sugar, and also provides a unique texture that isn't common with your typical pancake, but really enjoyable. If cornbread and pancakes had a baby, these would be it. They're just delicious. 

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This recipe makes about 20-25 pancakes. We almost always have leftovers when we make these, and just put them in a plastic bag in the freezer, and then reheat them in the toaster for quick breakfasts on weekdays. 

Ingredients: 
1 1/2 cups flour
1 1/2 cups cornmeal
1/4 cup sugar
2 tbsp baking powder
1/2 tsp salt
2 1/4 cups milk
2 eggs
1 tbsp white vinegar
1 tbsp vanilla
4 tbsp butter, melted

Directions:
Preheat your pancake griddle to 325 degrees. In a large bowl, add in your flour, cornmeal, sugar, baking powder and salt. Use a whisk to combine. Then add in your milk, vinegar, vanilla and butter. Whisk everything until smooth. 

At first the batter appears to be super runny. If you wait 2-3 minutes before cooking and give it a second to set, the baking powder will work it's magic and thicken the batter just a little bit. 

Grease your pancake griddle with an oil, butter, or spray of your choice. Using a 1/4 cup measuring cup, scoop the batter onto your griddle. I like using a measuring cup to ensure they're all the same size. 

Once your pancakes start to bubble on the top (about 2-3 minutes) flip them over and let them cook all the way through on the other side (about 1-2 more minutes). 

Serve immediately with butter, syrup, berries, whatever toppings you like!


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2 comments

  1. I'd been waiting for this recipe since you mentioned it! I made it this morning and they turned out great. My kids loved them! Thank you!

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    Replies
    1. I'm so glad you guys liked them! And helped me work through all my typos I had over here ;)!

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