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Buttermilk Cornmeal Pancakes

Courses: Dessert
Serves: 6 people

Recipe Ingredients

6   Eggs
2 1/2 cups 592mlButtermilk
2 1/4 cups 140g / 4.9ozYellow cornmeal
1 cup 62g / 2.2ozAll-purpose flour
1/3 cup 65g / 2.3ozSugar
1 tablespoon 15mlBaking powder
1 teaspoon 5mlBaking soda
3/4 teaspoon 3.8mlSalt
8 tablespoons 120mlButter - melted

Recipe Instructions

Preheat oven to 250 degrees.

Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.

Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom, bubbles form and edges appear dry, about 2 minutes.

Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm.

Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary.

Serve pancakes with maple syrup.

This recipe yields 6 to 8 servings.

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