Buttermilk Cornmeal Pancakes

I recently posted a recipe for Gingerbread Pancakes with Buttered Apples (yum!), and as usual, the Southern husband was standing by in the kitchen as I worked on the recipe.  Also as usual, I was changing this and that and muttering under my breath about things that didn’t go exactly right the first time.  And one of the things that didn’t go exactly right was the griddle I used.  I have a gas stove and one of those griddles that sits on the burners, and it never heats evenly. Meaning that my pancakes took a while to cook right as I tried to figure out the best place on the griddle for each of them, heat-wise.

And so during the course of those pancakes, I may have said some not nice things about my griddle.  Which is why I came home one day recently to find a shiny new electric griddle sitting on my kitchen counter, and a Southern husband with a big old smile on his face.  He definitely knows the way to my heart, because I promptly fell in love with that griddle (and even more with him!), and decided the proper thanks would be another batch of pancakes…this time with no muttering.  And so these fluffy buttermilk cornmeal pancakes came to be!

Now, as a big fan of “breakfast for dinner,” I am totally fine with making regular pancakes for supper.  But these pancakes have a little bit of a corn flavor that makes them a little bit savory, and maybe even more perfect for the supper table.  The combination of buttermilk and cornmeal and both baking soda and baking powder creates both heartiness and fluffiness…and if you want to go ahead and drizzle maple syrup on top you should!  That’s what the Southern husband did, and he was one happy camper.  I just spread some soft salted butter on mine – no syrup – and I was in suppertime pancake heaven.

Now, these will come out fine on an nonstick skillet if you (like me until very recently) don’t have an electric griddle.  But for now I’m just going to go and gaze lovingly at my griddle.  And my Southern husband.

Adapted slightly from Cooks Country


Buttermilk Cornmeal Pancakes
Serves: 10-12 pancakes
  • 1¾ cups buttermilk
  • 1¼ cups cornmeal
  • 1 tablespoons butter
  • ¾ cups flour
  • 2 tablespoons sugar
  • 1¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  1. Whisk together 1¼ cups buttermilk and cornmeal. Stir in butter and microwave for 90 seconds. Stir, cover and let sit for 5 minutes.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Beat eggs and remaining buttermilk together and whisk into cornmeal mixture.
  3. Whisk cornmeal/egg mixture into flour mixture and let sit for 10 minutes.
  4. Grease a nonstick skillet or griddle with vegetable oil and heat over medium heat. Scoop ¼ cup amounts of batter onto skillet and cook for two minutes per side, until pancakes are golden and set.
  5. Serve with butter and/or syrup.


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  1. Karen Nelson says

    Excellent! looks great and will try this weekend.
    Love the Bacon side:-)
    PS… I like my pancakes just with butter too..
    you can then taste the pancake…
    Congrats on the new addition to the fam! What
    a great Southern Husband:-)

  2. says

    We call them ‘corn cakes’ and they’re a regular i my house! :-) …Although, now that I think about it, it’s been a while since I’ve had them….Gotta remedy that! :-))

  3. says

    I bought my roommate in college an electric griddle and let me tell you, it was the gift that kept on giving! I still miss it four years later. I love the texture in cornmeal pancakes!

  4. says

    I have one of those stove top ones and hate it for pancakes and french toast. May I ask what brand is the one you rec’d? I may put it on my Christmas wish list! My hubby teases me that I always ask for kitchen gadgets and his friends tell him it is not what a woman would want, but he counters with – My Wife Does!

  5. ruthie says

    I have a Calphalon stovetop griddle and it works great. I think it’s that the aluminum conducts heat so well that even overlapping burners it’s fine. We used to have a cast iron one, and that was not so good. /;)

    These look great. I wonder if you could use leftover cornmeal/polenta. We’re not a pancake household, but we do often have leftovers on hand that I could mix in with this recipe.

    • Kate says

      You could definitely use leftover cornmeal of any kind. The finer the grind, the less cornmeal texture you will get, but it will still taste fabulous!

  6. Kathy says

    Well that looks so yummy! I have to get cornmeal on my next shopping trip. By the way have you ever posted a picture of yourself with the southern husband? If not you should! He sounds like an awesome guy!

    • Kate says

      Ha! He’s definitely awesome…as for the picture, I always try to be on the OTHER side of the camera, but I will post one of us, one of these days. :)

  7. says

    I absolutely love homemade pancakes. Cornmeal would be a whole new animal for me, and that’s exactly what’s on the menu. I don’t think it’ll be at supper…but for breakfast…especially since I’m on vacation. The lighting on that first shot makes these look so enticing.

  8. Becca says

    I just made these – a nice change from traditional pancakes. I think they will freeze well also – and make a good quick breakfast popped in the toaster and sandwiching PB & J or cream cheese, avocado and tomato.

  9. Donna says

    So excited, can’t wait to try these. I had a southern relative who called these hoe cakes…they were the best, but she passed and I never got a recipe. BTW… “Leftover” polenta, congealed over night in a loaf pan, can be sliced and sauteed in butter until crisp and brown… a whole different thing, and really tasty… almost a new “chip”, as my daughter calls them. Most never make it to the table, getting eaten off the rack as they come out of the pan.

    • Kate says

      Oh, leftover polenta is THE BEST! It’s definitely worth making extra, just to have those delectable leftover treats!

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