Cornmeal Pancakes

These cornmeal pancakes feature a super Southern twist: a little cornmeal. Not only are they fluffy and tender, but they’ve also got a subtly sweet corn flavor. Medium grind cornmeal adds just the right contrast of texture.

The best part about this cornmeal pancakes recipe is that there’s no need to grease the pan—just make sure you’re using a nonstick skillet. This ensures even browning, and you’d be surprised how easily these pancakes lift off.

Learn how to make cornmeal waffles. It’s everything you love about delectable buttery cornbread but with all the qualities of a perfect fluffy pancake, and once you make them, you might not go back.

Ingredients For Cornmeal Pancakes

Most of the ingredients for cornmeal pancakes are typical for most

buttermilk pancakes

, but there’s the added addition of medium grind cornmeal. You might already have most things in your pantry! Here’s a list:

• 
  Medium grind yellow cornmeal:
  
  Medium grind cornmeal is the perfect size for good texture while still incorporating into the batter—letting the batter rest also helps saturate the cornmeal for a really nice toothsome yet tender texture.
• 
  All-purpose flour:
  
  Provides the base of the batter.
• 
  Granulated sugar:
  
  Lightly sweetens the batter to balance the savory flavors.
• 
  Baking powder and baking soda:
  
  These work together (along with the buttermilk) to help the batter aerate and rise for a fluffy pancake.
• 
  Kosher salt:
  
  Enhances the overall flavors and also helps with the rise.
• 
  Whole buttermilk:
  
  Ensures a moist, tender, yet fluffy crumb.
• 
  Large eggs:
  
  Binds the batter and helps it rise.
• 
  Unsalted butter:
  
  Without using any butter to grease the pan, the melted butter combined with the batter helps the butter emulsify with eggs and milk, but it also lends a decadent rich flavor.
• 
  Salted butter and maple syrup:
  
  Finish off the perfect bite with something a little savory and something a little sweet.

Are Cornmeal Pancakes Johnnycakes?

Cornmeal pancakes are often called

Johnnycakes

, which were originally a cornmeal-based flatbread cooked without any leavening agents like eggs, baking soda, or baking powder.

Traditional Johnnycakes are a combination of cornmeal, hot water, and milk, and while some folks may call cornmeal pancakes Johnnycakes, this recipe incorporates a few more ingredients for a slightly different flavor and texture that’s more akin to a classic pancake.

What Makes Pancakes Fluffy?

The key to fluffy pancakes is leavening. Ingredients like buttermilk have natural acids that react with baking soda to help build a light, fluffy pancake.

Time is also important: Many restaurants allow their pancake batter to sit at room temperature before using to give the leavening agents time to work and properly aerate the batter.

How To Store Pancakes

Pancakes are best eaten right away, but they can be stored in an airtight container at room temperature for up to 3 days. Reheat in the microwave or toaster to taste.

Editorial contributions by

Catherine Jessee.