These Cornmeal Pancakes bring back fond memories of childhood, which is likely why I still love serving them at breakfast whenever I can.
The use of cornmeal gives these pancakes a slightly crispy exterior, while keeping the inside fluffy and soft. For those who enjoy the combination of corn flavor with hints of vanilla and lemon, these cornmeal pancakes are a fantastic breakfast choice.
How to make cornmeal pancakes
To make delicious cornmeal pancakes, begin by preparing the batter. In a large mixing bowl, combine eggs with sugar, oil, lemon zest, yogurt, vanilla extract, and baking powder. Stir these ingredients together until they are well combined. Gradually add cornmeal and flour to the mixture. If the batter seems too thin, add a little more flour until it reaches the desired consistency.
Next, heat a large nonstick pan over medium heat and lightly grease it by sprinkling a teaspoon of vegetable oil. Once the pan is hot, take large tablespoons of the batter and drop them onto the pan, forming small pancakes. Cook the pancakes until bubbles start to appear on the surface and the edges look browned. Flip the pancakes with a spatula and cook until the other side is also browned.
These cornmeal pancakes can be served in various ways. They are delicious with butter and honey or maple syrup. Alternatively, you can serve them with jam or fresh fruits for a different delightful experience. Enjoy these pancakes warm for a perfect breakfast or brunch treat.
Hope you will have the chance to try these delightful pancakes. Don’t forget to tag me in your Instagram stories or posts if you try it out. Enjoy!
For more similar ideas check our full collection of Crepes and Pancakes.
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Ricotta Blueberry Pancakes
Strawberry Dutch Baby Pancake
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Cornmeal Pancakes
Ingredients
- 2 cups ((500g) yogurt
- 2 eggs
- 1/2 cup (100g) sugar
- 4 tbsp (56g) vegetable oil
- grated zest of 1 lemon (optional)
- 1 tsp (5g) vanilla extract
- 2 tsp (8g) baking powder
- 2 cups (280g) cornmeal
- 1 ½ cups (190g) flour
Instructions
- Mix eggs with sugar, oil, lemon zest, yogurt, vanilla extract and baking powder. Stir in cornmeal and flour. If the batter seems too thin add a little more flour.
- Heat a large nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil. Take large tablespoons of batter and cook until some bubbles appear on the surface and the edges look brown. Flip with a spatula and cook until browned on the other side.
- These pancakes can be served with butter and honey or maple syrup . Another option is to serve them with jam or fresh fruits.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Looks so yummie! Have to try that one of these mornings!
What a great way to start the day! Your plating is elegant, especially with the orange accompaniment – very appealing!
Oh so delicious!
Those look awesome
Maybe this is the kind of thing you would only do if you have kids, but whenever I make paneakcs I make more than we’ll eat and freeze them. I make a stack with wax paper in between the paneakcs and put the whole thing in a quart sized freezer bag. They taste pretty good after twenty seconds in the microwave or a couple minutes in a toaster oven.