Cornmeal Pancakes

These griddle cakes highlight cornmeal, a foundational ingredient across Indigenous culinary traditions of North America, blended with flour and buttermilk for a tender, slightly crisp-edged pancake with a subtle corn sweetness. Serve stacked with maple syrup and butter for a satisfying breakfast.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons melted butter, plus more for the griddle
• to taste Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine. Let the batter rest 5 minutes so the cornmeal softens slightly.
4. Heat a griddle or nonstick skillet over medium heat and lightly butter the surface.
5. Pour 1/4 cup of batter per pancake onto the griddle. Cook 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip and cook another 1-2 minutes until golden brown on both sides.
7. Repeat with the remaining batter, buttering the griddle between batches.
8. Serve warm stacked with butter and maple syrup.