These cornmeal pancakes are everything you want in a delicious breakfast—golden brown on the outside, tender and fluffy on the inside, with a wonderful texture that sets them apart from your standard stack. The cornmeal gives each bite a slight crunch and a warm, nutty flavor that pairs beautifully with a drizzle of maple syrup. There’s a subtle sweetness from the corn, and the pancakes soak up just the right amount of syrup without getting soggy. Whether you serve them with fresh fruit or keep it classic with butter and syrup, these pancakes are hearty, satisfying, and made to be savored. This cornmeal pancake recipe is perfect served with crispy bacon and warm syrup for a cozy, well-rounded breakfast.
When I was growing up, my mom made cornmeal pancakes with yellow cornmeal almost every weekend. I loved the texture and how the corn flavor came through, especially under a generous pour of maple syrup. They weren’t the fluffiest, but they had a cozy, rustic charm. As an adult, I wanted to recreate that same delicious breakfast—this time with a fluffy traditional pancake texture that still kept all the cornmeal goodness and wonderful texture I remembered.
If you’re looking for more breakfast inspiration, try our Maple Dutch Baby with Breakfast Sausage or our cozy Morning Glory Muffins —both are perfect for slow, satisfying mornings.
Why You’ll Love This Cornmeal Pancake Recipe
- Fluffy and hearty – These cornbread pancakes have the light, airy feel of classic pancakes, but the cornmeal adds a delicious texture that makes them extra satisfying and substantial.
- Perfectly golden brown – They crisp up beautifully on the griddle, giving you that golden edge and soft center combo everyone loves.
- Comfort food with a twist – It’s a nostalgic recipe with a modern, fluffy upgrade, reminiscent of cornbread pancakes, perfect for weekend brunch or cozy mornings in.
Ingredients (and Substitutes)
- All-Purpose Flour – Helps create a fluffy pancake texture and balances out the cornmeal. For a slightly heartier bite, you can use white whole wheat flour. A gluten-free 1:1 blend also works well here.
- Cornmeal – This is where the magic happens. Cornmeal gives the pancakes that signature cornbread texture and rich, corn-forward flavor. I’ve found that masa harina yields the best flavor and texture—it gives the pancakes a soft, fluffy interior with just the right amount of bite. If using regular yellow cornmeal, go with medium grind.
- Sugar – Adds a touch of sweetness to balance the corn flavor. Feel free to use maple syrup or honey instead—just reduce the milk slightly to keep the batter from getting too thin.
- Baking Powder + Baking Soda – This combo helps the pancakes rise, making them light and airy. Make sure your leavening agents are fresh for best results.
- Salt – A little goes a long way in bringing out the flavor in both the cornmeal and the sweet notes.
- Milk – I usually use whole milk, but any kind will do. Buttermilk is also a great option—it adds a bit of tang and pairs beautifully with the cornmeal.
- Eggs – Two large eggs help bind everything together. Room temperature eggs work best for even mixing.
- Butter – Adds richness and moisture. Unsalted butter is best, but if you only have salted butter, just reduce the added salt.
How to Make Cornmeal Pancakes (with pictures)
Mix dry ingredients: In a small bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a medium bowl, whisk the eggs and milk together. Slowly add the melted butter while constantly whisking.
Combine: Add the dry ingredients to the wet and stir just until combined. Don’t overmix—this keeps the pancakes light and fluffy.
Cook: Lightly oil a skillet or griddle and heat over medium heat. Once hot, pour ¼ cup of pancake batter onto the pan. Cook for about 3 minutes per side, or until golden and set. Serve with butter, maple syrup, and your favorite pancake toppings. *note: the sugar in the batter can cause the pancakes to brown quickly—adjust the heat as needed.
Tips and Tricks for Making this Cornmeal Pancake Recipe
What’s the best type of cornmeal to use for these pancakes?
I’ve tested this cornmeal pancake recipe with a few different types, and masa harina gives the fluffiest texture and best corn flavor. Medium grind cornmeal also works beautifully—it adds a light crunch without making the pancakes too coarse.
What toppings go well with cornmeal pancakes?
These pancakes pair well with classic toppings like butter and warm maple syrup, but they also shine with fresh berries, honey butter, or a dollop of yogurt. For a savory twist, try topping them with crispy bacon, sour cream, or a fried egg.
Why are my pancakes browning too quickly?
Because the batter for this cornmeal pancake recipe has sugar, it can brown (or burn!) fast if the pan is too hot. Try lowering the heat slightly—medium or medium-low heat is usually the sweet spot for a golden brown finish without overcooking.
Cornmeal Pancake Recipe
Ingredients
- 1 cup flour
- ¾ cup cornmeal *see note* masa harina works best
- 3 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup milk
- 2 large eggs
- 3 tbsp butter melted
Instructions
- Mix Dry Ingredients: In a small bowl mix together flour, cornmeal, sugar, baking powder, baking soda, and salt
- Mix Wet Ingredients: In a medium bowl whisk the eggs into the milk. While constantly whisking pour in the butter and stir to combine.
- Combine: add the dry ingredients to the wet, stirring until it has just come together. Note – don't overmix the batter because it will not rise.
- Cook: lightly oil a non-stick pan or griddle and heat to medium high heat. Once the pan is hot pour the pancake batter onto the hot surface. Each pancake should be approximately 1/4 cup of batter. Cook for approximately 3 minutes per side. Be cautious of the pan becoming too hot as the pancakes will burn quickly due the sugar in the batter.
- Serve: Serve pancakes immediately with butter, syrup and any of your favorite pancake toppings.
Yum!