Breakfast & Brunchbonappetit4.3
Cornmeal Pancakes
These fluffy, crisp-edged pancakes are made with cornmeal for hearty texture and buttermilk for extra tenderness and a subtle tang.
👥 10 Servings🔥 Cook: 25 min👤 Ken Haedrich📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 300°. Sift ¾ cup (120 g) fine- or medium-ground yellow cornmeal, ¾ cup (94 g) unbleached all-purpose flour, 2 Tbsp. sugar, ½ tsp. baking powder, ½ tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into a large bowl. Whisk 2 large eggs and 1¼ cups buttermilk in a medium bowl to combine. Add to dry ingredients and whisk until mostly blended. Drizzle 3 Tbsp. unsalted butter, melted, cooled over the batter, and continue whisking until butter is incorporated and no dry spots remain (a few lumps are fine).
. sugar2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge eggs2¼ cups buttermilk1. unsalted butter, melted, cooled3 Tbsp
2
Lightly coat the bottom of a large heavy skillet with vegetable oil and heat over medium. Scoop ¼-cupfuls of batter into pan, spacing evenly apart. Cook pancakes until golden brown underneath, 2–⏱️ 3 minutes. Flip and cook until golden brown on other side, about ⏱️ 2 minutes. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining batter, working in batches and adding more oil to pan between batches as needed. Editor’s note: This cornmeal pancake recipe was first printed in April 2008 as “Cornmeal Buttermilk Pancakes;” it has been edited for style. Head this way for more great brunch recipes →
Vegetable oil (for skillet)
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