Cornmeal Buttermilk Pancakes


For  Single recipe    (makes about 18 pancakes)

Dry Ingredients:

Moist Ingredients:


  1. In a large bowl stir together flour, cornmeal, sugar, baking powder, baking soda and salt.
  2. In another bowl whisk together buttermilk, eggs, vanilla and melted butter.
  3. Pour moist ingredients over the dry ingredients and gently mix them together with a spatula until just combined.
  4. Heat to medium an oiled griddle (if you don't have a griddle use a shallow, non-stick sauté pan).
  5. Spoon ⅓ cup batter onto griddle for each pancake and gently swirl into 3-inch rounds (a gravy ladle works great for this step).
  6. Cook until the top of each pancake is speckled with bubbles that have popped open.
  7. Turn each pancake and cook until the underside is lightly browned.


Serve immediately or keep warm in a 200° oven while you finish cooking the rest.

Serve with butter and maple syrup.

For more traditional pancakes try my buttermilk pancakes recipe.

Categorized in

Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).