Ultimate Cornmeal Pancakes

Adapted from 2teaspoons.com

Ultimate Cornmeal Pancakes


  • 1 cup (140g) fine cornmeal (I like Arrowhead Mills Organic Yellow Cornmeal)
  • 1 1/3 cup (166g) all-purpose flour (or 170g ATK gluten free flour blend)
  • 4 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon sea salt
  • 4 tablespoons olive oil
  • 2/3 cup milk or buttermilk
  • 2 large eggs
  • 1 can creamed corn (I like Green Giant Cream Style Creamed Corn)



Mix all ingredients.


Grease a griddle or non-stick pan and place over medium heat.


Once hot, pour 1/4 cup batter onto as many spots that will fit on the surface of the pan or griddle. Cover and cook for about 1 minute.


Check the underside and flip when the pancakes are well browned. Take care as these are VERY tender and delicate pancakes.


Flip and allow to cook another minute, uncovered.

Rating: 5 out of 5.

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