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.

Can I use any kind of cornmeal in this recipe?

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!

How long do these pancakes keep?

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!

What should I do with the leftover buttermilk?

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!

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Buttermilk Cornmeal Pancakes

Name: Buttermilk Cornmeal Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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

Buttermilk Cornmeal Pancakes

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5 from 2 reviews

Buttermilk teams up with cornmeal to make fluffy delicious buttermilk cornmeal pancakes that are perfect for breakfast…or breakfast for dinner!

Author: Kate Morgan Jackson
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

Scale

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

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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.

Find it online: https://www.framedcooks.com/buttermilk-cornmeal-pancakes/