Description
A copycat recipe of IHOP’s Corn Cake Pancakes, these Cornmeal Pancakes are a sweet change with a delicious texture from cornmeal.
Scale
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.
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
- Serving Size: about 3-4 pancakes
- Calories: 558
- Sugar: 38 g
- Sodium: 679 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 84 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 140 mg
Keywords: cornmeal pancakes