Golden Cornmeal Buttermilk Pancakes
Start your morning off right with these delightful Golden Cornmeal Buttermilk Pancakes! This fluffy and hearty recipe combines the sweetness of cornmeal with the tangy richness of buttermilk, creating a perfect breakfast treat for family and friends. These pancakes are simple to prepare, making them an ideal choice for weekend brunches or a special breakfast any day of the week. Serve them warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar for an added touch of sweetness.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
1 cup (sifted)
Yellow cornmeal
1 cup (fine or medium grind)
Sugar
2 tablespoons (granulated)
Baking powder
2 teaspoons (fresh)
Baking soda
1/2 teaspoon (fresh)
Salt
3/4 teaspoon
Buttermilk
2 cups (room temperature)
Large egg
1 (beaten)
Butter
2 tablespoons (melted and slightly cooled)
Instructions
1
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt. Whisk them together until well blended.
2
In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter until thoroughly combined.
3
Create a well in the center of the dry ingredient mixture and pour in the buttermilk mixture. Carefully stir with a wooden spoon until just moistened. Do not overmix; it’s okay if the batter has some lumps.
4
Preheat a griddle or non-stick skillet over medium-high heat. Lightly brush the surface with oil or melted butter to prevent sticking.
5
Using a 1/4 cup measuring cup, pour the batter onto the griddle, spacing each pancake about 2 inches apart.
6
Cook the pancakes until bubbles form around the edges and the surface appears slightly set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
7
Remove the pancakes from the griddle and keep warm while you repeat the process with the remaining batter. Serve hot with your favorite toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Cornmeal Buttermilk Pancakes?
They are fluffy and hearty breakfast pancakes that combine the sweetness of yellow cornmeal with the tangy richness of buttermilk.
What ingredients do I need for this recipe?
You will need all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt, buttermilk, one large egg, and melted butter.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What type of cornmeal is best for these pancakes?
The recipe recommends using fine or medium grind yellow cornmeal for the best texture.
Can I substitute the buttermilk?
While buttermilk is preferred for its tangy flavor and reaction with baking soda, you can use a mixture of milk and lemon juice or vinegar as a substitute.
Should the buttermilk be at room temperature?
Yes, using room temperature buttermilk helps the melted butter stay liquid and ensures even mixing.
How do I prevent the pancakes from being tough?
Stir the batter until just moistened and do not overmix; it is perfectly fine if the batter has some lumps.
What is the best way to cook the pancakes?
Preheat a griddle or non-stick skillet over medium-high heat and lightly brush it with oil or melted butter.
How much batter should I use for each pancake?
Use a 1/4 cup measuring cup to pour the batter onto the griddle for consistent sizing.
When is the right time to flip the pancakes?
Flip the pancakes when bubbles form around the edges and the surface appears slightly set, usually after 2-3 minutes.
How long should I cook the second side?
Cook the second side for about 1-2 minutes or until it is golden brown and cooked through.
What are some recommended toppings?
These pancakes go great with maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Can I make these pancakes ahead of time?
While they are best served hot, you can keep them warm in a low oven while finishing the rest of the batch.
Is this recipe suitable for brunch?
Yes, these pancakes are an ideal choice for weekend brunches or special family breakfasts.
What role does baking soda play in this recipe?
Baking soda reacts with the acidic buttermilk to create carbon dioxide bubbles, which helps the pancakes rise and become fluffy.
Can I use white cornmeal instead of yellow?
Yes, white cornmeal can be used, though the pancakes will lack the traditional golden color and have a slightly different flavor profile.
Do I need to sift the flour?
The recipe suggests using sifted all-purpose flour to ensure a light and airy texture.
How far apart should I space the pancakes on the griddle?
Space each pancake about 2 inches apart to allow room for flipping.
Can I use oil instead of butter in the batter?
While melted butter provides a rich flavor, a neutral oil can be used as a substitute if necessary.
Are these pancakes sweet?
They have a mild sweetness from the cornmeal and 2 tablespoons of sugar, making them perfect for pairing with syrup.
Can I add mix-ins like blueberries?
Yes, you can gently fold in blueberries or chocolate chips after mixing the wet and dry ingredients.
How do I store leftover pancakes?
Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze them for longer storage.
What is the best way to reheat them?
Reheat them in a toaster or a low oven to maintain their texture; avoid the microwave if you want to keep them from becoming soggy.
Is this recipe kid-friendly?
Yes, the fluffy texture and sweet corn flavor make these pancakes a favorite for children.
Why is my batter too thick?
Cornmeal absorbs liquid quickly; if it sits too long, you may need to add a splash more buttermilk to reach the desired consistency.
Can I make these gluten-free?
You can try substituting the all-purpose flour with a gluten-free 1-to-1 baking blend, though the texture may vary.
What if I don't have a griddle?
A large non-stick skillet works just as well for cooking these pancakes.
Does the egg need to be beaten?
Yes, beating the egg before adding it to the buttermilk ensures it incorporates evenly into the batter.
Can I use salted butter?
Yes, but you may want to slightly reduce the additional salt in the recipe if you are sensitive to sodium.
Are these pancakes very filling?
The addition of cornmeal makes these pancakes more hearty and filling than traditional flour-only pancakes.