Fluffy, golden, and slightly sweet, these Buttermilk Cornmeal Pancakes turn a simple breakfast into a comforting, nutrient-rich meal.
Packed with protein from eggs and fiber from cornmeal, they deliver lasting energy without being heavy.
Quick to prepare and easy to cook, this recipe is perfect for busy mornings, satisfying brunches, or even a cozy dinner-for-breakfast treat.
Buttermilk Cornmeal Pancakes
Equipment
- 1 large mixing bowl
- 1 medium microwave-safe bowl
- whisk
- Nonstick skillet or griddle
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 3/4 cups buttermilk divided
- 1 1/4 cups cornmeal
- 1 tablespoon unsalted butter
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- Vegetable oil for greasing the pan
Instructions
- Prepare the Cornmeal Mixture: In a medium-sized microwave-safe bowl, combine 1 1/4 cups of buttermilk with 1 1/4 cups of cornmeal. Stir thoroughly until the cornmeal is evenly moistened. Add 1 tablespoon of butter to the mixture and microwave on high for 90 seconds, or until the butter is melted and the cornmeal slightly thickens. Stir the mixture well, then cover the bowl and let it rest for 5 minutes. This resting period allows the cornmeal to fully absorb the buttermilk, creating a creamy, smooth texture that will help your pancakes stay tender.
- Combine Dry Ingredients: While the cornmeal is resting, take a large mixing bowl and whisk together the dry ingredients: 3/4 cup of all-purpose flour, 2 tablespoons of sugar, 1 3/4 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing the dry ingredients first ensures even distribution of leavening agents and flavor, which will help the pancakes rise properly and develop a consistent taste.
- Prepare the Egg and Buttermilk Mixture: In a separate small bowl, beat 2 large eggs together with the remaining 1/2 cup of buttermilk until the mixture is smooth and slightly frothy. This step adds structure and moisture to the pancakes, helping them become light and fluffy while maintaining a rich flavor.
- Combine Wet Cornmeal and Egg Mixtures: Once the cornmeal mixture has rested for 5 minutes, uncover it and stir to ensure it is smooth. Gradually whisk in the egg-and-buttermilk mixture until the batter becomes uniform in texture. This combination of wet ingredients ensures that the cornmeal is evenly hydrated, and the eggs are fully incorporated, which is essential for creating pancakes that are tender but hold their shape well during cooking.
- Incorporate Wet Ingredients Into Dry Ingredients: Pour the wet cornmeal-and-egg mixture into the bowl of dry ingredients. Using a whisk or a spatula, gently fold the mixtures together until just combined. It’s important not to overmix at this stage; a few small lumps are perfectly fine and will disappear during cooking. Overmixing can lead to dense, tough pancakes instead of light, fluffy ones. Let the batter rest for an additional 10 minutes to allow the flour to fully hydrate and the leavening agents to activate.
- Preheat and Grease the Cooking Surface: Place a nonstick skillet or griddle over medium heat and allow it to preheat for a few minutes. Lightly grease the surface with vegetable oil using a pastry brush or paper towel. Proper preheating ensures that the pancakes cook evenly, develop a golden-brown exterior, and do not stick to the pan.
- Cook the Pancakes: Using a 1/4-cup measuring cup, scoop the batter and pour it gently onto the preheated skillet, leaving enough space between each pancake for spreading. Cook each pancake for approximately 2 minutes on the first side. You’ll know it’s ready to flip when bubbles form on the surface, and the edges look set. Carefully flip the pancake using a spatula and cook for another 2 minutes on the opposite side, until golden brown and fully cooked through. Adjust the heat as necessary to prevent burning or uneven cooking.
- Keep Pancakes Warm While Cooking Remaining Batches: As you cook the remaining pancakes, you can keep the finished ones warm by placing them on a baking sheet in a low oven (around 200°F / 90°C). This ensures that all pancakes are served hot and fresh together, which is particularly helpful if cooking for a family or group.
- Serve and Enjoy: Serve your golden, fluffy Buttermilk Cornmeal Pancakes immediately. Top with your favorite accompaniments such as butter, maple syrup, fresh fruit, or yogurt. These pancakes are perfect for a satisfying breakfast, brunch, or even a comforting breakfast-for-dinner meal. The combination of protein from the eggs, fiber from the cornmeal, and richness from the buttermilk makes this a nourishing, well-rounded dish.
Notes
- Cornmeal Choice Matters: Fine cornmeal produces tender, light pancakes, while coarse cornmeal adds a heartier, rustic texture. Both work well depending on your preference.
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 3/4 cups of milk with 2 teaspoons of lemon juice or vinegar. Let it sit 5 minutes before using.
- Resting the Batter: Allowing the batter to rest after mixing helps the cornmeal absorb moisture and ensures fluffier, more evenly cooked pancakes.
- Temperature Control: Cooking over medium heat prevents burning while ensuring the pancakes cook through evenly. Adjust the heat as needed depending on your stove.
- Nonstick Preference: A nonstick skillet or griddle is ideal for easy flipping, but lightly greased cast iron works too for a golden crust.
Chef’s Secrets for Perfect Pancakes
Achieving fluffy, golden pancakes starts with understanding the batter.
Resting both the cornmeal mixture and the combined batter is key—it allows the flour and cornmeal to fully hydrate and ensures even texture.
Avoid overmixing when combining wet and dry ingredients, as this can make pancakes tough.
Using a 1/4-cup measuring scoop for portioning guarantees uniform pancakes that cook evenly.
For extra richness, melt a little butter into the batter before cooking.
A lightly oiled skillet prevents sticking without adding excessive fat, and cooking at medium heat ensures a crisp exterior and soft, tender interior.
Serving Suggestions to Impress Guests
Buttermilk Cornmeal Pancakes pair beautifully with both classic and creative toppings.
Traditional butter and maple syrup are always satisfying, but you can elevate the dish with fresh berries, sliced bananas, or a dollop of yogurt for added protein.
A sprinkle of toasted nuts or a drizzle of honey adds texture and flavor complexity.
For a brunch-style presentation, serve alongside crispy bacon or sausage and fresh fruit salad.
These pancakes are equally delightful as a sweet or savory meal, making them versatile for breakfast, brunch, or even a cozy dinner.
Storage Tips for Leftovers
Cooked pancakes can be stored in the refrigerator for up to 3 days.
Allow them to cool completely, then stack with parchment paper in between to prevent sticking and store in an airtight container.
To reheat, use a toaster, oven, or microwave until warmed through.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat frozen pancakes directly in a toaster or oven for best texture.
Freezing in batches makes meal prep easy for quick breakfasts.
Frequently Asked Questions
1. Can I make these pancakes gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend.
You may need to adjust the liquid slightly to achieve the right batter consistency, as gluten-free flours absorb moisture differently.
2. Why are my pancakes turning out dense?
Overmixing the batter or skipping the resting period can cause dense pancakes.
Stir gently until combined and let the batter rest 10 minutes to allow the cornmeal and flour to hydrate.
3. Can I prepare the batter in advance?
Absolutely. You can mix the batter the night before and refrigerate it overnight.
Bring it to room temperature and give it a gentle stir before cooking to ensure even consistency.
4. What kind of cornmeal is best?
Fine cornmeal results in tender, smooth pancakes, while coarse cornmeal adds more texture and a rustic feel.
Either works well, depending on your preference for texture.
5. How can I make the pancakes extra fluffy?
Make sure to beat the eggs lightly and fold the batter gently.
Resting the batter for 10 minutes allows leavening agents to activate, giving you airy, light pancakes with a golden crust.
