Buttermilk Cornmeal Pancakes

These homemade Buttermilk Cornmeal Pancakes are great for breakfast or brunch! They have a great texture, taste amazing and are so affordable!

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This recipe was photographed and updated 10/2022.

Pancakes are such a favorite at our house! We make them at least once or twice a week for breakfast or dinner and sometimes make extra to refrigerate or freeze for later.

These Buttermilk Cornmeal Pancakes are completely homemade and so addicting! I absolutely love the texture and they have the perfect amount of sweetness. I made them for my sister and her family recently and they all loved them too.

This is such an affordable and simple recipe for families and it's such a fast way to get breakfast on the table during the week, or on the weekends.

Kids love these pancakes too! They can even help measure and mix the batter and it's such an easy way to get them helping in the kitchen.

Keep scrolling for tips, process photos, additional pancake recipes and more! 

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What are the ingredients in this recipe?

• all purpose flour
• yellow cornmeal
• baking soda
• sea salt
• sugar
• eggs
• buttermilk
• butter
• Butter, whipped cream or maple syrup for serving

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Store leftovers in an airtight container for up to three days in the fridge, or freeze in a ziploc bag for up to one month. Reheat in a microwave or toaster.

• If you prefer, grease your hot skillet with up to one tablespoon butter or spray with non-stick cooking spray before pouring pancake batter. 

• If you don't have buttermilk, make your own substitute! Pour 2 1/2 tablespoons vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup the rest of the way to the 2 1/2 cup measuring mark with milk. Stir gently and let it sit for five minutes. 

More pancake recipes you might like:

• Gingerbread Pancakes
• Lucky Charms Marshmallows Pancakes
• Easy Homemade From Scratch Pancakes
• Leftover Oatmeal Blender Pancakes
• Oven Pancake
• Carrot Cake Pancakes with Cream Cheese Syrup

You can add or substitute with these ingredients:

• use white cornmeal instead of yellow
• add one teaspoon vanilla extract

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Our favorite kitchen supplies used with this recipe:

• Pyrex 3 Piece Glass Measuring Cup Set
• Cooks Standard Hard Anodized Nonstick Square Griddle Pan
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• OXO Good Grips 2-Piece Silicone Whisk Set
• Spring Chef Magnetic Measuring Spoons Set
• OXO Good Grips Nylon Square Turner

I hope you enjoy this recipe as much as we did!

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Yield 20 pancakes

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

5 Min

Total time

10 Min

Buttermilk Cornmeal Pancakes

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 2 tablespoons sugar
• 2 large eggs
• 2 1/2 cups buttermilk
• 6 tablespoons butter, melted
• Butter, whipped cream or maple syrup for serving, optional

Instructions

1. In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.
2. In a separate bowl, whisk together the eggs, buttermilk and melted butter.
3. Whisk the wet mixture into the dry, until just combined.
4. Heat a non-stick skillet over medium high heat.
5. Pour 1/3 cup of the batter onto the hot skillet for each pancake, making 4 at a time.
6. After 2-3 minutes when bubbles start forming, lift pancake up halfway with a spatula to check if it's golden brown.
7. If so, flip each pancake and cook about 2 minutes more until golden brown.
8. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes.
9. Serve with butter, whipped cream or maple syrup if desired.

Notes

Store leftovers in an airtight container for up to three days in the fridge, or freeze in a ziploc bag for up to one month. Reheat in a microwave or toaster.

If you prefer, grease your hot skillet with up to one tablespoon butter or spray with non-stick cooking spray before pouring pancake batter. 

If you don't have buttermilk, make your own substitute! Pour 2 1/2 tablespoons vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup the rest of the way to the 2 1/2 cup measuring mark with milk. Stir gently and let it sit for five minutes. 

Nutrition Facts

Calories

125.14

Fat

5.44

Sat. Fat

2.98

Carbs

15.64

Fiber

1

Net carbs

14.64

Sugar

2.83

Protein

3.38

Sodium

291.84

Cholesterol

30.93

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

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One year ago:

• No Cook No Bake Banana Pudding

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