While classic American pancakes are known for their fluff, these cornmeal pancakes highlight a delicate crunch. Medium- or fine-grind cornmeal makes pancakes with a pleasant grittiness, while buttermilk keeps the interiors light and tender. Cooked in a hot skillet or on a griddle, they develop golden, crisp edges.
Customize them by swapping the sugar for honey or stir in ½ tsp. vanilla or a bit of citrus zest for extra flavor. They’re ideal for brunch with fresh fruit like blueberries or sliced peaches, a drizzle of maple syrup, and a pat of butter (or go savory with scrambled eggs, cottage cheese, and chili crisp)—but simple enough to make any morning of the week.
Tips for making cornmeal pancakes
Choose the right cornmeal: Use medium- or fine-ground yellow or white cornmeal for tender pancakes with a slight crunch. Coarse cornmeal can make them gritty, while finer-ground corn flour can make them dense.
Avoid overmixing: Thoroughly mix the dry ingredients (flour, cornmeal, sugar, salt, leavening) together and the wet ingredients (eggs, buttermilk, butter) together in separate bowls before combining. Whisk wet into dry just until no pockets of flour remain; a few small lumps are fine.
Check your batter consistency: Batter should be pourable but not too thin. If it seems runny, set it aside for 10–15 minutes to give the dry ingredients time to hydrate. Still thinner than you’d like, add 1 Tbsp. each all-purpose flour and cornmeal until satisfactory.
Choose the right pan: A hot heavy-bottomed skillet or griddle works best for golden, crisp edges. A nonstick pan will work in a pinch but may produce less browning.
Keep warm: To keep cooked pancakes warm while finishing the batch, preheat the oven to 300° and place them on a wire rack set inside a rimmed baking sheet. The rack allows airflow so the bottoms of the pancakes don’t get soggy.
Recipe information
Total Time
30 minutes
Yield
Makes about 10 pancakes
Ingredients
¾
¾
2
½
½
1
2
1¼
3
Need to make a substitution?
Preparation
Step 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).
Step 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 →