Easy Fluffy Cornmeal Pancakes
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.
Servings 4 servings
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.
Notes
For thicker or thinner pancakes, add a few tablespoons more pancake mix or milk.
Double batch: you can easily double this recipe. Use a large mixing bowl and a large skillet so you can cook a few at a time.
Berry pancakes: I use ½ cup of berries per cup of dry pancake mix, not counting the addition of egg and milk.
Seeds: for added texture and crunch, incorporate a handful of sunflower, flaxseed, or chia seeds to the pancake batter before cooking.