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Cornmeal Buttermilk Pancakes


3/4 cup All-Purpose Flour

3/4 cup Cornmeal

2 Tablespoons Light Brown Sugar

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt

1 1/4 cups Buttermilk

2 large Eggs

3 Tablespoons melted Butter (unsalted or salted)

Corn Oil


  • Mix dry ingredients in a medium bowl until well blended. Whisk buttermilk and eggs in measuring glass or small bowl until frothy then whisk into the dry ingredients. Add melted butter to the batter and whisk until smooth.

  • Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat. Working in batches, pour or spoon batter into hot pan to form pancakes to the desired size*. Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side.

  • Serve immediately or transfer to a warm oven to hold temperature.

  • Lightly re-oil griddle and repeat as above.

*Makes 10-20 pancakes depending on size.

NOTE: I often fold fruit of any kind into the batter: blueberries, strawberries, gooseberries, bananas, etc. Also works well to top with Roasted Strawberries.


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