Cornmeal Pancake Recipe
These fluffy cornmeal pancakes are golden brown on the outside, tender on the inside, and full of cozy corn flavor. Made with masa harina or yellow cornmeal, they have a wonderful texture that’s both hearty and light. Perfect for weekend brunch, especially topped with butter and warm maple syrup.
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.
Notes
Note - I find the best cornmeal to use for this recipe is masa harina which has a fine grind and helps the pancakes rise without losing the flavor and texture of the cornmeal.