Thick and fluffy, these homemade pancakes have texture from the cornmeal and are not overly sweet. Served with berries and maple syrup, they are fantastic brunch fare, a great recipe the whole family will love. The dry pancake mix can be kept in a jar for weeks.
Not-you-usual pancakes
If you need to change your regular stack of fluffy pancakes for weekend breakfast, these are wonderful, with some rusticity and texture from the cornmeal that makes them unique.
This pancake mix is perfectly balanced, down to the salt amount. But, as I always encourage you, adjust to your taste and make them your own.
The key is the same as for the buttermilk pancakes: don't overmix the batter and serve them immediately. We drench them in maple syrup. And add fresh berries to add some freshness.
Cornmeal pancakes vs. Johnny cakes
This is a common question.
Johnny cakes are typically made with only cornmeal and, depending on the coarseness of it, can be more of a corn flatbread than the fluffy, traditional pancakes we're used to. They're also known as hoe cakes.
Cornmeal pancakes contain wheat flour and cornmeal, making them softer and fluffier.
What cornmeal should you use?
Depending on how fine the grain is, it can have different textures.
Polenta, for example, is a type of coarser cornmeal than cornflour, and I use it for this recipe. It adds quite a lot of texture.
But I always encourage you to experiment, find the type you like most, and use it for this recipe. Each type of cornmeal will give you a slightly different texture.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cornmeal: I usually use medium-ground yellow cornmeal. Finely ground cornmeal makes softer pancakes. Experiment with different textures until you find your favorite.
- Baking powder: is essential for fluffiness, so make sure it hasn't expired.
- Berries and maple syrup for serving are optional but complement these pancakes very well.
Easy steps to make cornmeal pancakes
Dry mix: you can keep it in an airtight jar for a week.
The batter
The key to fluffy cornmeal pancakes is not to overmix the batter. Stir it gently; don't beat or whisk it energetically. Some small lumps are fine and even encouraged, as they create pockets of air that make the pancakes fluffy.
Cooking
We make medium-small pancakes. You can adjust the size to your taste. For best results, use a non-stick pancake skillet.
Storing pancakes
Pancakes are best eaten immediately as the texture varies afterward. But if you have to make them ahead or have leftovers, store them for later.
- Prevent sogginess by allowing the pancakes to cool completely at room temperature.
- To prevent them from sticking together, stack the pancakes on a flat surface and place a small piece of wax or parchment paper between them.
- Wrap the stack tightly with plastic warp or in an airtight container to prevent dryness.
- Store in the refrigerator for 3-4 days or in the freezer for a month.
- When ready to eat, reheat the pancakes in a toaster or toaster oven until warmed through. I don't recommend the microwave.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Vegetable milk: Instead of regular whole milk or buttermilk, you can use almond milk for this recipe.
- Cornmeal blueberry pancakes: Add cinnamon and blueberries to the dry ingredients when you cook the pancakes.
- Buttermilk cornmeal pancakes: Use buttermilk instead of regular milk. It will make the pancakes tender and help with the fluffiness.
- Homemade maple syrup: for years, I couldn't find it where I live, so I made my own. Stir 1 cup of water with ½ cup brown sugar and 1 ½ cups white sugar in a medium saucepan. Cook over medium heat until the sugar completely dissolves and the mixture boils. Add 3 teaspoons of maple syrup extract and cook for 2 minutes over low heat, stirring constantly. Taste and adjust with more extract for a stronger flavor.
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Easy Fluffy Cornmeal Pancakes
Ingredients
Cornmeal pancake mix:
- ¾ cup cornmeal
- 1 ¼ cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
To assemble and serve:
- 1 cup milk, at room temperature
- 1 egg, at room temperature
- 1 tablespoon unsalted butter, melted and warm
- ½ cup berries and maple syrup for serving
Instructions
- Combine the pancake mix ingredients in a large bowl: ¾ cup cornmeal, 1 ¼ cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon salt. You can keep this dry mix refrigerated in an airtight container (preferably gjass or a jar) for several weeks.
- Add the wet ingredients: 1 cup milk, 1 egg and 1 tablespoon unsalted butter, melted and warm, and stir without beating.
- Batter rest: Give it a 15-minute rest period before making the pancakes. This allows the dry ingredients to absorb more liquid resulting in thicker and fluffier corn pancakes.
- Heat a pancake skillet or hot griddle over medium-low heat. You can add a smidgen of butter before each pancake; I do so for the first few. Pour about ¼ cup batter into the skillet for each pancake.
- Cook for 1 or 2 minutes on one side, until bubbles appear and the surface starts to dry. Flip over and cook for 45 seconds to 1 minute more, until as golden brown as you want. Transfer to a plate.
- Eat immediately with berries and maple syrup or your choice of favorite pancake toppings.
Denise says
Thank you for the kind words about Chez Us. I am so happy that you enjoy our cornmeal griddle cake recipe - it is such a lovely and easy recipe. I completely agree about not liking sugary mixes. I look forward to trying the mix with berries such as you did.
I was eyeing your Oreo cookie recipe - thinking I need to make that soon!
Paula Montenegro says
This recipe is wonderful, especially with berries. Have a great week!
Laura Dembowski says
The pancakes look great! I just had pancakes last night for dinner for the first time in forever and loved them. It's quite sad that your grandmother's dream git crushed like that.
Cocoa and Lavender says
Paula - I love cornmeal pancakes, especially with homemade blueberry syrup or our local prickly pear cactus syrup! Being from a Vermont family - maple syrup flows in our veins instead of blood - I will reserve the maple syrup for my Gramma's traditional griddle cakes! 🙂 thanks for this! ~ David
Julia says
Stumbled on your blog & just love these pancakes with berries. Happy Anniversary too!
Nancy @ gottagetbaked says
You've only been doing this for a year, Paula?! You totally could've fooled me - your photography, culinary skills and warm, witty, hilarious voice are amazing and what keep me coming back for more. I'm so thankful I've met you this year. My own blogging experience just wouldn't have been the same without you and your support. I know we haven't met in person yet but I feel like I know you and can call you a friend. Happy blogiversary, dear Paula. These pancakes look amazing and I love the backstory. I can't wait to continue following you on your blogging, cooking journey!
thelittleloaf says
Is your blog only one? That's incredible - your recipes, writing and photo are so accomplished 🙂 Gorgeous looking pancakes, by the way!
Rhu and Sam says
I cannot think a better way to celebrate the first anniversary! Amazing pancakes and beautiful story.
Tartlet Sweets says
Happy blog birthday! Pancakes are a fantastic way to celebrate. I bet the combination of berries and cornmeal is amaze. Love it!
Kathy says
Happy Anniversary Paula! These pancakes look so yummy! Perfect for celebrating your blogoversary! I love pancakes anytime!
Renee says
Happy Anniversary Paula! I love your blog and all your recipes. It makes me smile every time I see a new post.
Amazing how something like pancakes can hold such fond memories of family. I'm a major pancake fan and these look scrumptious!
Dara Reppucci says
Yum. I love pancakes of all varieties. I've never made them with cornmeal though. Sounds great.
Lizzy Do says
Happy, happy anniversary to your beautiful blog, Paula! I'm so lucky to call you a friend...a dear foodie friend. And how wonderful you had your grandmother to foster your love of cooking and baking!
Medeja says
Happy anniversary! Thaks for your great blog and for sharing such an interesting family story!