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Cornmeal Buttermilk Pancakes


  • 1        cup all-purpose flour spoon into measuring cup and level top
  • 2        Tbsp. medium-grind cornmeal like Bob's RedMill*
  • 1        tsp. sugar optional
  • 1/2     tsp. baking soda
  • 1/4     tsp. baking powder
  • 1/4     tsp. salt*
  • 1        cup buttermilk* low fat or not
  • 1        egg
  • 2        Tbsp. butter melted


  • Whisk together dry ingredients in a medium bowl. Warm up buttermilk, just a bit, in a microwave oven; whisk in the egg. 
  • Add to dry ingredients along with melted butter. Stir gently just until combined; batter should be lumpy. Let rest 5-10 minutes.
  • To make pancakes, pour the desired amount of batter onto a preheated, non-stick skillet or lightly greased skillet. Cook on medium heat until bottom side is brown, turn; cook until center springs back when lightly touched.


This recipe doubles nicely. Use 1-2/3 cup buttermilk to start; add more if batter is too thick and not pourable. 
Rosie's Whole Wheat Banana-Walnut Pancakes:  Use 1 cup whole wheat flour instead of all-purpose flour. Add 1 banana, sliced, and 1/2 cup chopped walnuts.
Buttermilk substitution: If you don’t have buttermilk, pour 1 tablespoon white vinegar or cider vinegar into a 1-cup liquid measuring cup. Fill to the 1-cup level with whole or 2% milk. Let stand for 5 to 10 minutes for milk to clabber. Stir, then whisk in egg before adding to dry ingredients.
*Alber's cornmeal is a typical supermarket brand. It's a bit less coarse, so if you like a little crunch, replace a couple tablespoons of flour with extra cornmeal.
Use double-acting baking powder. It’s the most common, and actually may be the only baking powder available for everyday consumer use (Argo brand, Rumford etc).
Salt is iodized “table salt” in all my recipes. Table salt has more sodium than kosher salt: 590mg per 1/4 tsp vs 280mg sodium per 1/4 tsp for kosher salt.