Buttermilk teams up with cornmeal to make fluffy delicious buttermilk cornmeal pancakes that are perfect for breakfast…or breakfast for dinner!
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Why we love this recipe
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 muffin 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.
Ingredients you need
Ingredient notes and substitutions
- Buttermilk: You can find this fermented (don’t be scared!) milk in the dairy section of your supermarket. Either lowfat or nonfat will both work fine.
- Cornmeal: We like to use fine cornmeal in this recipe, but if you want a heartier texture then a coarse ground cornmeal will also work. Look for it in the baking aisle.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Whisk together 1 1/4 cups buttermilk and cornmeal. Stir in some butter and microwave it all for 90 seconds. Stir, cover (I use a dinner plate to cover it) and let all sit for 5 minutes.
STEP 3: Beat eggs and remaining buttermilk together in yet another bowl (it’s going to be worth it!).
STEP 5: Grease a nonstick skillet or griddle with vegetable oil and heat over medium heat. Scoop 1/4 cup amounts of batter onto skillet and cook for two minutes per side, until pancakes are golden and set.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Griddle: A large frying pan will work just fine for these pancakes, but nothing beats a griddle with its extra room. And it makes for easier flipping!
- Measuring Cup: We have these angled, easy to read measuring cups in all different sizes.
- Whisk: We have SO MANY WHISKS, but this one is our fave.
- Fish Spatula: I know, there is no fish in this pancake recipe, but we always use this super thin, extra large spatula for all the pancake flipping – it’s the best!
Recipe FAQs
Buttermilk is milk that has been fermented (similar to yogurt) so it is thick and a bit sour tasting. Because it is fermented it works to tenderize everything from biscuits to chicken…we even use it for tenderizing steak! It doesn’t add any taste, but it does make things soft and tender in miraculous ways.
Technically yes! However, the consistency of the cornmeal will impact the consistency of the pancakes. Fine cornmeal will almost melt into the batter, while coarse cornmeal will produce a more rustic pancake. We love them both ways!
As with regular pancakes, these will keep for a few days in the fridge, and you can also freeze them – wrap them up well. Oh, and leftover pancakes are perfect for these Pancake Ham and Cheese Sandwiches!
SO MANY THINGS! You can make your own ricotta cheese (in 10 minutes!), use it as a marinade for super tender steak, or make buttermilk fried chicken tenders!
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
Well OBVIOUSLY bacon would be perfect with these pancakes, and we do love this brown sugar bacon recipe with all our heart. Feeling more like fruit salad? Give this Mimosa Fruit Salad a whirl.
And we do love a cup of fresh mint tea with our pancake breakfast!
Other pancake recipes we love!
Looking for more breakfast inspiration? Here is our complete collection of breakfast recipes!
Buttermilk Cornmeal Pancakes
Buttermilk teams up with cornmeal to make fluffy delicious buttermilk cornmeal pancakes that are perfect for breakfast…or breakfast for dinner!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 10–12 pancakes 1x
- Category: Breakfast
- Method: Microwave and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups buttermilk
- 1 1/4 cups cornmeal
- 1 tablespoons butter
- 3/4 cups 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
- Whisk together 1 1/4 cups buttermilk and cornmeal. Stir in butter and microwave for 90 seconds. Stir, cover and let sit for 5 minutes.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- Beat eggs and remaining buttermilk together and whisk into cornmeal mixture.
- Whisk cornmeal/egg mixture into flour mixture and let sit for 10 minutes.
- Grease a nonstick skillet or griddle with vegetable oil and heat over medium heat. Scoop 1/4 cup amounts of batter onto skillet and cook for two minutes per side, until pancakes are golden and set.
- Serve with butter and/or syrup.
Notes
- Buttermilk: You can find this fermented (don’t be scared!) milk in the dairy section of your supermarket. Either lowfat or nonfat will both work fine.
- Cornmeal: We like to use fine cornmeal in this recipe, but if you want a heartier texture then a coarse ground cornmeal will also work. Look for it in the baking aisle.
Susan Fox says
Fantastic! Easy and delicious.. I live the subtle crunch…. I burned the bottom of one and it was still great… if you let the batter sit too long your pancakes will not be fluffy…
Hi Susan and I am so glad you like these pancakes! And good tip on not letting the batter sit too long. Happy New Year!
JT says
Excxellent, especially with blueberries. Next time [and there WILL be a next time!] I will mix the flour, sugar, bake pwd/soda and NaCl ahead of time, and make sure the vatter is stiff [add more flour&CM if needed; I had halved the recipe]] before baking. They may need more than 2 min/side.
Yum, they will be even better with blueberries! Enjoy! :)
Jt says
Forgot to mention that we have 1 celiac. In the house; flour is King Arthur.
King Arthur is #1 in our house, too!
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.
Oh, leftover polenta is THE BEST! It’s definitely worth making extra, just to have those delectable leftover treats!
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.
Oh my gosh, pancake sandwiches. I sure do love them – thanks for the reminder!
Rebecca Thompson says
My favourite meal for breakfast are pancakes! thanks for the recipe
Kate says
You are so welcome – hope you love them!
Foodiewife 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.
Kate says
Well, happy vacation! That’s one of the best times for pancakes – have a delicious time!
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. :)
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!
Winnie 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!
Kate says
Of course! It’s a BroilKing Professional Griddle…you should definitely put it on your wish list! (Mine is FULL of kitchen stuff!) Here’s a handy link: http://www.chefscatalog.com/product/21660-broilking-griddle.aspx?sourcecode=DW1GG1036&gclid=CN76l8Pkj7MCFcNM4Aod5RcAkg
Joanne 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!
Kate says
I know, it’s just the best…dare I say it, even better than regular pancakes!
Poetesswug 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! :-))
Kate says
Corncakes, of course! That’s all I’m going to call them now. :)
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:-)
Kate says
You and I are obviously pancake soulmates! And yes, I think I will hang on to the Southern husband. :)
Miss McBooty says
Looks great Kate! I could put cornmeal in all sorts of recipes and be a very happy foodie. This is going on my “to make” list.
Kate says
Me too about the cornmeal – isn’t it the best? :)