Cornmeal Pancakes

Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.

Serves 20 · Grains

contains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

2 tablespoons butter (or margarine) → plant butter, ghee (mostly lactose-free), or olive oil
1 cup evaporated milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Wash hands with soap and water.
Measure, place in a bowl and mix cornmeal, baking powder, salt, and sugar.
Measure fat (butter or margarine), and add to cornmeal mixture. Bring water to a boil. Measure 1 3/4 cups boiling water, and add to cornmeal mixture. Beat until well mixed.
Measure evaporated milk, and pour into a small bowl. Measure vinegar, and stir into evaporated milk. Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg. Makes batter for 20 medium-sized pancakes.
Heat griddle or fry pan. (If electric fry pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/4 cup measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.

This is a variation — USDA MyPlate edition. Base recipe: Cornmeal Pancakes →

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)