Cornmeal Pancakes

A copycat recipe of IHOP’s Corn Cake Pancakes, these Cornmeal Pancakes are a sweet change with a delicious texture from cornmeal.

Give me all of the pancake recipes! If you love these Cornmeal Pancakes, make sure you also try these Lemon Ricotta Pancakes or these Red Velvet Pancakes.

We definitely love pancakes in every size, shape, and flavor. And as much as I love our favorite homemade pancake recipe, we do also love to switch it up.

And when I get my vote, I usually vote for these Cornmeal Pancakes.

This pancake recipe is based off of a copycat recipe for a past IHOP past pancake. And while these pancakes are made with cornmeal, they are different than Johnnycakes, which are almost like pancake shaped cornbread.

These pancakes have less cornmeal, but enough to give them a different and interesting texture. And they are sweeter than most pancakes, so while they are delicious topped with syrup, I even like to eat the alone.

This is a great recipe for when you want to change up your pancake breakfast!

Ingredients

• Flour: I use all-purpose flour.
• Cornmeal: The cornmeal gives these pancakes a unique texture.
• Baking Powder and Baking Soda: You’ll use both baking powder and soda for this recipe to make them nice and fluffy.
• Salt:The salt balances and enhances the flavors.
• Eggs: Use eggs that are at room temperature for best results.
• Sugar: This pancake recipe uses more sugar in the batter than most, and it contributes not only to the sweetness, but the texture of these cornmeal pancakes.
• Milk and Buttermilk: I love that this recipe uses both regular milk (I use 2%) as well as buttermilk. It’s a great combination to give them the perfect texture without making them overly tangy or fluffy like buttermilk pancakes.
• Butter: The melted butter gives flavor, helps with the texture, and helps these pancakes to get nice and golden brown.

How to Make Cornmeal Pancakes

1. Mix together your dry ingredients – the flour, cornmeal, baking soda, baking powder, and salt.
2. In another bowl, whisk together the sugar and eggs. Then add both milks, as well as the melted butter.
3. Stir both the wet and dry mixtures together. Let this sit for 20 minutes.
4. Heat a griddle or skillet and add some butter to the griddle. Cook the batter until golden brown, then flip and cook the second side.

Cornmeal Pancakes Video

If you are a visual person, you can watch the video above to see how to make these Cornmeal Pancakes.

Tips and Tricks

You will want to make sure you wait at least the 10 minutes before pouring the batter on the griddle. The batter is super thin to start, but will thicken slightly as it sits. If the pancakes are still spreading too much when you put them on the griddle, wait another 5 minutes and try again.

I like to use butter on the griddle to cook the pancakes in. But if you want to cut a few calories, you can use nonstick cooking spray.

We usually just top these pancakes with butter and maple syrup, but they would be delicious with berries, too. Or you could top them with Strawberry Syrup or Buttermilk Syrup.

Storage and Freezing

Store any leftover pancakes in an airtight container in the refrigerator.

Reheat the pancakes in the oven or the microwave just until warm.

These pancakes freeze well! I like to lay the cooled pancakes in a single layer on a large baking sheet and place that in the freezer. Once they are frozen, you can stack them in a freezer safe bag or container.

More Pancake Recipes

Strawberry Pancakes
Homemade Pancake Mix
Buttermilk Pancakes
Oatmeal Pancakes with Chocolate Chips
Lemon Pancakes
Cottage Cheese Pancakes
Dutch Baby (German Pancake)

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Cornmeal Pancakes

4.67 from 3 votes

Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Course: Breakfast

Cuisine: American

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A copycat recipe of IHOP’s Corn Cake Pancakes, these Cornmeal Pancakes are a sweet change with a delicious texture from cornmeal.

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Ingredients

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/3 cup yellow cornmeal
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 eggs
• ▢ 2/3 cup granulated sugar
• ▢ 1 cup milk
• ▢ 3/4 cup buttermilk
• ▢ 1/3 cup butter melted

Instructions

• Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
• In another bowl, whisk together the eggs and the sugar. Add the milk, buttermilk, and melted butter and mix until combined.
• Mix the wet ingredients into the dry ingredients and mix until combined. Let the mixture sit for 20 minutes.
• Preheat a griddle or large skillet over medium to medium-high heat.
• Melt a bit of butter on your griddle or skillet. Use a 1/4 cup measuring cup to scoop the batter and pour on the griddle. Cook for 2 to 3 minutes per side, until golden brown.
• Serve hot with butter and maple syrup.

Video

Recipe Notes:

If the batter is spreading too much, let the batter sit an extra 5 minutes before pouring onto the hot griddle.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Calories: 558kcal (28%), Carbohydrates: 84g (28%), Protein: 12g (24%), Fat: 19g (29%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 140mg (47%), Sodium: 679mg (30%), Fiber: 2g (8%), Sugar: 38g (42%)

Keywords: cornmeal pancakes