Cornmeal Pancakes are light and fluffy buttermilk pancakes with a hint of sweetness, a little texture from the cornmeal (like cornbread), and a rich flavor from the buttermilk and butter.You may have enjoyed pancakes like this as a kid, especially if your pancakes had a little extra substance to each bite! For more pancakes with a hearty texture, try my Sweet Potato Pancakes, too, another delicious and satisfying way to start the day.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cornmeal: Cornmeal is the key ingredient in this recipe that gives the pancakes that slightly crunchy texture and a subtle, earthy flavor like cornbread.

(I love it in pancakes!) I prefer yellow cornmeal for its finer texture and more vibrant color.Although less common in recipes like this, you could use white cornmeal as a substitute.Sugar: Granulated sugar adds some sweetness to the pancakes, balancing the flavor of the cornmeal.

Buttermilk: If you don’t have any on hand, make your own buttermilk for these pancakes.Butter: Melt and let the butter cool before adding it to the pancake batter.This keeps the batter a little smoother and gives the pancakes a better texture.

Of course, I like to have extra butter on top of my pancakes, too! Can I Make Pancake Batter Ahead Of Time? Yes, you can mix the batter and store it in the refrigerator for

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