These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
These came out awesome!!!! I used 1 TBS Vinegar & milk instead of the buttermilk and they were delicious! Great consistency with no alterations. See Photo :)
Read MoreNah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy. review by a nine year old well i would eat the pancakes if it was my only option but if i didnt have to i wouldnt
Read More These came out awesome!!!! I used 1 TBS Vinegar & milk instead of the buttermilk and they were delicious! Great consistency with no alterations. See Photo :)
Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crunchy crust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!
Great cornmeal flavour. I didn't have buttermilk, so I used 2% milk, and I only used 1 tbsp sugar as there is plenty if you're topping it with real maple syrup. I'd probably add a bit of vanilla next time. This recipe made about eight 6-inch pancakes.
I followed the recipe and it was great. I have a stupid question, when you modify the recipe the rating you give it is it for the original or the modified? Ratings should be based on the recipe. IF you modify it and it does not taste good then don't rate the recipe to mislead people due to your modifications.
This recipe is fabulous as is! Since we tried it, we've made these once a week (it's been several weeks). I always think I'll just save the leftovers in the freezer... yeah. No leftovers. **tip** Sometimes I save time by mixing all the dry ingredients together the night before, cover and leave them on the counter. In the morning, I just preheat the pan while I mix together my 3 wet ingredients and breakfast is on in no time!
These are kind of like a sweet cornbread but in pancake form. Like a johnnycake almost. If you are expecting pancakes and not a pancake version of cornbread, you will be disappointed. Adjust the sugar to reflect the amount of sweet you like in your cornbread. I think I put in 3 teaspoons, and it was fine. I will make these again.
It was very tasty and easy to make. I gave it a four instead of a five only because it was way too thick as-is and I had to add a half a cup of whole milk. Otherwise, it was delicious. Thanks for sharing it!
Delicious recipe! I'm keeping this! A couple things I did wrong (not because the recipe told me so!) that I wanted to share, just in case: *Don't mix the butter in with the flour and cornmeal first! If you do, you'll get lots of little lumps of cornmeal/butter floating in floury milk. I don't know HOW I thought this would work... but it was not good. I blended the sucker with a submersion blender and then it was all good. *Coarse, stone-ground cornmeal makes for VERY crunchy pancakes! Again, this problem was mostly solved by the submersion blender - but next time I'm sticking to something finer ground. The batter doesn't cook for as long as cornbread, so I think the cooking time doesn't give the really coarse cornmeal grains a chance to soften. Those mistakes were my own, though, and not the recipes's - these suckers taste delicious! Thank you!
Nice. They have a beautiful golden hue and fluffy texture, perhaps because I added more b/p and b/s. No buttermilk so I soured milk with a T. of vinegar. It was a surprising change from cornbread and my family enjoyed it. Thank you.
Made these this morning- Everyone wanted more and to give it more than five stars!
I have been making and eating these pancakes for 45 years. I always have on hand all the ingredients except the buttermilk. But I have found a satisfactory substitute when I have no buttermilk on hand. Its called Saco brand cultured, blended buttermilk, in dry, instant form, in packets, that make one cup of buttermilk, just add milk,or water. One packet makes one cup. And it has a long shelf life, comes 4 packets to a box. Available at most grocery stores in baking goods section. Very handy and very good.
Excellent recipe; thank you. These pancakes are easy to make and come out delicious. No changes to the recipe are needed. I served ours with maple syrup to my husband and daughter. Not a single pancake was left over!
I made these tonight with minor changes...I read some reviews that said they were a little sweet, so when I doubled the recipe instead of doubling the sugar, I used the original 2 Tbsp as instructed. I also changed the flour to 1 cup of all-purpose flour, and 1/2 a cup of Masa flour (for making tamales) and used the full 1 1/2 cups of yellow cornmeal. They were delicious and went perfectly with the soup I made for dinner. I'll be making these again! If I hadn't doubled the recipe, I would have used 1/2 cup all-purpose flour, 1/4 cup Masa flour, and 3/4 cup cornmeal. That would be in keeping with what I did tonight. (oh, and only use half the sugar for a less sweet pancake). This was just what I was looking for - thank you for posting the recipe!
Thank you for this delicious recipe! Very light and flavorful. I did not have buttermilk but used one tablespoon of vinegar with 2% milk and they were amazing.
Nah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy. review by a nine year old well i would eat the pancakes if it was my only option but if i didnt have to i wouldnt
Absolutely brilliant recipe. I left out the butter and sugar and used milk with 1tbls vinegar instead of Buttermilk. Cooked like a dream, super fast and tasty. We added maple syrup and butter at the table.
excellent...the only change i made was that I added some corn from corn on the cob leftover from the night before...nice crunch to the pancake...with pure maple syrup...pure heaven...will be making these again
Our first pancakes were very thin, so we added 1/2 c. more flour. These pancakes do not get light & fluffy. They are a heavier pancake. My family wasn't crazy about them. If you like cornmeal flavor you will like these, you can definitely taste the cornmeal. Thanks.
Made these for the family tonight..they loved them:) The only changes I made was to use ubleached flour and raw sugar. Thanks for sharing!
My family loved them! They are much better than the cornmeal griddle cake recipe I usually use - very moist and fluffy. (Gotta love buttermilk!) I have been trying prepare higher fiber foods, and this recipe fit the bill.
Good pancakes...they are a bit heartier than regular pancakes and not sweet. (You might consider adding extra sugar if you are looking for some sweetness.) I added a splash of vanilla but otherwise followed the recipe.
These were very good for something a little different. I did thin them out a bit more w/added milk only because I like thinner corn cakes. Thank you! I got enough for 2 cakes per serving(5 people), making them about 6".
Mmm, delicious and fluffy pancakes! Cures the cornbread craving if you're like me and too lazy to wait for cornbread to bake! I ran out of buttermilk so used about 1 cup buttermilk and 1/4 whipping cream, and I also used corn flour instead of cornmeal. Not much difference in flavor, but it has a finer texture.
These sounded interesting & we wanted to try something like a johnnycake but I had a hard time finding a recipe for a good johnnycake so I made these. They are good for a one time thing, but we prefer regular pancakes so we probably won't make them again. Definately like cornbread in a pancake version..
Prepared exactly as written...not horrible but not something we'd like again. I didn't find it overly cornbread tasting nor too sweet, we just didn't like the texture, taste was so-so...not what we were hoping for.
I really loved this recipe. I have a bunch of cornmeal that I need to use and this was a perfect way. I actually made waffles instead of pancakes. i took the advice of another person on the list by adding vinegar to regular milk to sour it. Yummmmy
Made this past weekend. Good but not exceptional. Not much different than regular buttermilk pancakes.
Never even thought of making anything like this. Very good recipe. Hardly needed any additional butter or syrup. Will definitely make again.
Great recipe! I didn't have buttermilk at home so I substituted plain yogurt and changed the baking soda and baking powder accordingly. Next time I will try it with buttermilk because the yogurt made the pancakes a little heavy. That's why I still gave the recipe 5 stars since I changed the ingredients.
These just didn't work - the batter was way too thin, and almost no cornmeal flavor at all. I ended up adding an extra 1/4 cup cornmeal and some more baking powder and they turned out okay. I think I'll just stick with cornbread.
Three stars for taste and four stars for texture. These were light and fluffy, and the cornmeal added a delightful texture that I really liked. The flavor, though, was just okay. While it didn't taste bad by any means, the flavor was just too reminiscent of corn bread. I do like corn bread, but that wasn't what I was looking for in my pancakes. 3.5 stars.
I was amazed to find the initial mixture was far too thick. I needed to add one whole cup more milk to pour the batter. Also, I doubled the salt as they were quite tasteless otherwise. I fried them in 2 small non- stick frying pans so they turned out perfectly round. The end result was excellent but I cannot understand why only one other reviewer said they had to add extra milk, and even they only added half a cup.
Made it just like the recipe (except I made my own buttermilk with milk and vinegar) and they were wonderful with pinto beans, fresh diced onions, and fried ham. Yum! The only thing different was that I halved the recipe because it's just my husband and I. And we still have leftovers for tomorrow!
These pancakes were great! I didn't have cornmeal so I just used a box of Jiffy corn muffin mix (the back of the box listed the ingredients as: wheat flour, cornmeal and sugar - perfect!) and then I added the rest of the ingredients that this recipe called for. I had to substitute skim milk + vinegar for the buttermilk and I also added a little brown sugar. The edges turned out a little crispy and the insides were nice and fluffy. My husband and I both loved them! They are a fun spin on traditional pancakes and they taste great topped with blueberries and maple syrup.
These were tasty. I wanted to try a different type of pancake and came across this one. Made it for me and hubby. We both liked them. They rock with some melted butter and maple syrup! Yummy. Thanks for the recipe!
I accidentally increased buttermilk to 1 1/2c; & didn't accidentally decrease sugar to 1T & butter to 2T. 'Can't say I liked them better than traditional; but, on the off-chance I'm short of flour & want pancakes, I'll make again. They weren't too cornbready, almost couldn't tell. I used regular, not stoneground cornmeal. Update, next morning: Not-so-good. They got pretty stiff & cornbready. :D I'll save them for cornbread dressing soooo okay when fresh, not leftovers.
Nice change of pace from the normal pancake. I add a little bit more flour as the batter was a little to liquidy. My family really like these and I will be making them again.
These were very good. I had to modify mine because I have celiacs disease and can not eat wheat gluten. By simply substituting my gluten free flour mixture cup for cup for the wheat flour and adding a teaspoon of xantham gum these came out excellent. I would highly recommend them to anyone.
I know what's for our breakfast! They sound awesome! Thanks for this wonderful recipe. The next star will come after we enjoy this terrific idea!
These have very good flavor and texture, but they are flat, not fat. I'm used to big fat fluffy pancakes. These didn't rise much, but otherwise very good and not too heavy.
I just made these and I didn't know what to rate them...4 stars for flavor but two for texture so I went with the average. As other reviewers said, they are very dense and flat. I kind of expected that though since cornmeal muffins and bread are not exactly light and fluffy. However, these were very tasty! I agree with another person who said they were too sweet though, especially if you are going to put something sweet on top like syrup. I will make these again but leave out the sugar and add 1/2 cup more flour. I added 1/4 after making 4 pancakes to see if it would make them a little thicker and/or fluffier and it did make a little difference. I also think I will use a little less butter, maybe 2 TBS since I noticed that as they were frying, you could see the butter oozing out. So I suggest if you love cornmeal...make these, you'll probably like them like we did. However, if you want a light fluffy pancake, these aren't for you.
I made it this morning with no variation from the recipe. I have been making buttermilk pancakes for years, but the idea of using cornmeal intrigued me. I loved the crispiness, the inside was light with an almost gritty consistency. The recipe made 15 - 4 inch pancakes. I made them in batches of 4, topping them with a bit of butter and real maple syrup. The first batch was made with butter to grease the pan, but it tended to burn so I switched to coconut oil for the rest.
Very good- I substituted white whole wheat flour for the all-purpose flour and they still turned out delicious. I only wish there was a stronger corn flavor.
The pancakes were not nasty but they were not the bet I ever had, they were easy to make and i did add vanilla and alittle more sugar, but I couldnt get past the corm meal taste, i will make again but with less corn meal
I used 1 c. whole wheat flour and 1/2 c. cornmeal, slightly less butter than called for and half the sugar. These were a big hit. They were definitely not too dense or heavy and didn't have as grainy a texture as cornbread (as some reviewers experienced). I beat the wet ingredients really well before folding them in to the dry very gently. Maybe that helped? We love pancakes in this house and will be making these again!
Very good. I did double the baking powder to make the pancakes a little fluffier.
These are probably the best pancakes I have ever made! Paired with some homemade buttermilk syrup they are to die for. My fiancé isn't even a huge fan of pancakes but he keeps raving about these.
Ran out of pancake mix but had some masa so I used this recipe. I used whole milk and added some vanilla and they were gobbled up by my 3 kids. Don't skimp on the sugar. They are thin but we like thin pancakes. They aren't crepe like thin though, just right.
I made the recipe as is. I let the batter set while I cooked bacon on my griddle.... scraped and toweled the griddle while still on the burners. The griddle was the just right temperature and they turned out beautifully browned. They were soft, fluffy and flavorful. I think letting them sit for that 12 minutes softened the cornmeal and activated the baking powder. Then the cakes got a second burst of rising when they hit the hot griddle. Perfect recipe. I only wished I had thawed out some blueberries to put on a top.
I've made the original version several times and have tried a couple of variations. This morning, for example, I halved the recipe and instead of using 3/4 cup of 2% milk, I used half a cup of that plus 1/4 c of olive oil. I also used 'fake butter' rather than the real thing. My fiancee, who was eating alone, said they were 'fabulous' -- as good or better than other versions I've made. Maybe because I went a little heavy on the butter, and 'lightly greased' the pan with bacon drippings. (I gave only a four rating because I think the buttermilk ingredient is an unnecessary complication: How many people just happen to have that on hand on a spur-of-the-moment 'pancake morning?)
I made these. And will make them again! Loved the texture! We only eat pancake while traveling-it’s a “treat”. But wanted to change up on this cold morning from hot cereal.
These are pretty good--I followed the recipe other than the buttermilk, which I had none of so I used regular milk with vinegar. I don't know why some of the reviewers said the batter was too thick because I thought it was too thin. The pancakes I got were very flat, but did have a nice cornbread flavor.
I had to use Jiffy corn muffin mix because I didn't have any corn meal other than that but followed the rest of the directions and I found it was still a bit too runny so I added about a 1/4 cup to 1/3 cup more flour and I also added vanilla extract and these were great. I also used the vinegar in the milk in place of the buttermilk. Very good I will make these again. I only give it 4 stars because it was so runny and I had to thicken it otherwise very good.
This recipe turned out very well for breakfast this morning. We had never had cornmeal pancakes before, but both enjoy cornbread. We'll be making these again!
What a super recipe. Great proportions/ratios. I decided to give it a try as an alternative to making a big skillet of cornbread. I've been playing around with it, too. To make it a bit more Southern, I omitted the sugar ...great! A an easy foil to chili and/or Mexican foods, I added garlic and cumin and a bit of red pepper ...tasty! Now I'm seeing how well I can freeze them. Here's a question for the gang: my wife is suddenly vegan. Any good ideas on how to replace the eggs in this recipe? I'm certain that eggs add a necessary leavening. Thanks again! Mike
Delicious! By the way, this is the recipe for McDonald’s hot cakes, which was once available as Kraft Complete Pancake & Waffle Mix. About 30 years ago, Kraft and McD made an exclusive contract for the mix. Grrr! The secret ingredient is the cornmeal. Use the finest size of cornmeal you can find!
These were great as is... the first batch was not as fluffy.. with the second batch, I let the batter sit for a few minutes and they were much fluffier. Great flavor..
Tried these out and the kids loved them. I needed to add roughly 1/8 - 1/4 cup flour because I found the batter too runny, but once that was fixed they were delish. My family prefers these to regular flour pancakes now. Winning!
Best pancakes I ever had! I was impressed that I made them. Definately a must try. I will never go back to normal pancakes. I think the cornmeal and buttermilk really make the difference.
I replaced all-purpose flour in this recipe with corn flour and did not add sugar (except for maple syrup when it was all done). Was very good!
I didn't add the sugar because it's sweet enough already. They were nice and thick, great taste without the sugar.
Everyone loves these just as written. Also good with regular milk in a pinch. For a lighter textured version I up the ratio of corn meal to flour from 1:1 to 1:2 with very good results as well. A great addition to weekend breakfasts with family and guests and certainly as easy as a mix.
We loved these! Didn't have all-purpose flour so used White whole wheat and they still got a thumbs up from the whole family. I think next time I will try Olive oil instead of butter just to make more healthy.
My boyfriend and I almost polished off the whole batch by ourselves. So I guess they were pretty good :)
Loved these pancakes!! My husband also enjoyed them and said I could make then again. (He usually hates pancake) Also super easy recipe!
Fantastic!! I also had to use the milk/vinegar substitute. Cooked them in a little bacon grease from the pan!
It was delicious! Modified it only because we are Gluten Free and used GF flour. The rest I kept the same and they were fluffy and light and very tasty. Thanks!!!
I made recipe with all ingredients, with exception of using milk and vinegar for buttermilk. They turned out nice and fluffy but the taste was a little bland for me. I wanted more buttery sweetness . It the maple syrup and butter made them good .
These were fantastic! Simply delicious, and a nice change to the ordinary pancake.
I really liked these pancakes. I made them for my boyfriend and he wasn't the biggest fan but I love cornmeal way more than he does. I also eat them without syrup, just some butter or honey and it's just like having cornbread for breakfast.
Just made. Yum. Bestpancakes in my life, and I’m in my 70’s! Thank you for the great recipe.
So yummy and just what I was expecting! The batter was a little thinner than I like, so I added at least a half cup more of flour and 1/4 teaspoon more baking powder and it was perfect. Also added some mini chocolate chips to mimic a chocolate chip cornbread recipe I make and it tasted exactly the same! My kids gobbled them all up.....and no syrup was needed! These have now been added to our weekend pancake rotation! Thanks!
No changes needed, and yes I will make it again. They are nice heavy pancakes that will fill you up.
My Grandmother used to make these with a big pot of Pinto Beans. We'd eat that as a meal with pan-fried potatoes.
For some reason I have been in the mood for Something made with cornmeal and this recipe was there. I followed the directions exactly and like others, used the milk/vinegar combo as a substitute for buttermilk. since I don't like syrup on pancakes ( yes I know that's weird) these will make a good snack with something spread on them or rolled up in them. This recipe was delicious and easy thank you for sharing.
Used a blend of all-purpose & whole-wheat pastry flour, as well as melted virgin coconut oil/butter blend. Exactly the taste I was looking for...Ate them with blueberries and real maple syrup.
Heavenly served warm and drizzled with honey. My husband told me I should stop making regular corn bread and make these pancakes instead. Buttery, not too sweet, and perfect in texture/thickness. I followed the recipe as listed except for subbing 1/4 cup Skim Milk (because I only had a cup of buttermilk left in the fridge). I also sifted my dry ingredients before mixing with the wet, and used a nonstick griddle heated to 350. Definitely a keeper recipe!
Loved these as is! Also amazing if you add mini chocolate chips to the batter...and then syrup isn’t needed in my opinion :)
Pretty darn good, although the listed heat is way too hot. Low heat or they burn like crazy. Try with Tabasco instead of syrup. I don't usually like Tabasco, but somehow it's amazing on these.
Very yummy. I changed the regular all-purpose flour to gluten free all-purpose flour. And topped with cherries.
I think I must be crazy because when I ate these I wasn't blown away but everyone else seems to think these are the best. I think the recipe is good, not great.
I made two changes. Only added one egg and one TBSP oil and made waffles. To die for. Awesome recipe, will try the pancakes next. Has to be wonderful too
Great pancakes! We didn't change the recipe at all (except for using whole wheat flour) and they turned out delicious. A nice change from regular pancakes! Thanks for a wonderful recipe!
