Cornmeal Pancakes

Cornmeal Pancakes

Author: Stephanie Kay

These cornmeal pancakes with buttermilk are light and fluffy and perfect for breakfast or brunch.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 panckes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
Units Scale



Strawberry Compote:


  1. Place the diced strawberries, sugar, and lemon juice in a small saucepan on medium heat. Bring to a simmer and cook, stirring frequently, until the strawberries release their liquid to create a syrup-like texture, about 12-15 minutes. While the strawberry compote is cooking, make the pancakes.
  2. In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, and stir to combine.
  3. In a medium bowl, add the buttermilk, eggs, and melted butter, and whisk until well combined.
  4. Transfer the buttermilk mixture to the flour mixture, and stir gently until well mixed.
  5. Heat a griddle or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the grilled or pan and cook until golden brown, roughly 1-2 minutes. Flip and cook until golden brown on the other side, about 1 minute.
  6. Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
  7. Once complete, serve the pancakes with strawberry compote and/or maple syrup or honey.