Buttermilk Cornmeal Pancakes
These Buttermilk Cornmeal Pancakes are fluffy, lightly sweet, and fiber-rich, offering a satisfying, protein-packed breakfast that’s quick and easy to make. Perfect for mornings or breakfast-for-dinner, they combine the tangy richness of buttermilk with the hearty texture of cornmeal for a wholesome, crowd-pleasing treat.
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.
