Best 5 Buttermilk Cornmeal Pancakes Recipes
Buttermilk cornmeal pancakes are a delicious and versatile breakfast food that can be enjoyed by people of all ages. They are easy to make and can be served with a variety of toppings, making them a perfect option for a quick and easy meal. With their slightly tangy and sweet flavor, these pancakes are sure to become a favorite in any household. Whether you are looking for a classic breakfast recipe or a new way to use up leftover buttermilk, these buttermilk cornmeal pancakes are a great choice. They are sure to be a hit with everyone who tries them.
Check out the recipes below so you can choose the best recipe for yourself!
CORNMEAL BUTTERMILK PANCAKES
Make and share this Cornmeal Buttermilk Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt and baking soda.
- Stir in cornmeal.
- Add egg and buttermilk and beat just until smooth.
- Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
- Bake until golden brown on both sides.
- Serve hot.
- Makes about 10 pancakes.
- * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.
BUTTERMILK CORNMEAL PANCAKES
Categories Milk/Cream Egg Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Cornmeal Pan-Fry Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
- Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
BUTTERMILK CORNMEAL PANCAKES
These buttermilk cornmeal pancakes are an Iceman race breakfast favorite.
Provided by Sharperjme
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
- Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
- Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 46.3 g, Cholesterol 35.9 mg, Fat 7 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 1.1 g, Sodium 313.5 mg, Sugar 14 g
CORNMEAL BUTTERMILK PANCAKES
Categories Milk/Cream Dairy Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Father's Day New Year's Day Cornmeal Winter Anniversary Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 pancakes
Number Of Ingredients 10
Steps:
- Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
- Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.
GLUTEN-FREE BUTTERMILK CORNMEAL PANCAKES RECIPE - (4.3/5)
Provided by flour_arrangements
Number Of Ingredients 18
Steps:
- Mix all dry ingredients together well in a large bowl, with a fork, then add the wet ingredients; mix well until no longer lumpy--until smooth. Cook on a low/medium flame until bubble form on the top, then flip and cook for another 1-2 minutes, until the bottoms are slightly golden.
Tips:
- Use fresh buttermilk and cornmeal. Fresh buttermilk will give your pancakes a tangy flavor, while fresh cornmeal will give them a slightly gritty texture.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest for 5-10 minutes before cooking. This will allow the cornmeal to absorb the liquid and make the pancakes more tender.
- Cook the pancakes over medium heat. Cooking them over too high heat will make them burn on the outside before they're cooked through on the inside.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Buttermilk cornmeal pancakes are a delicious and easy-to-make breakfast option. They're perfect for a lazy weekend morning or a quick weekday breakfast. With just a few simple ingredients, you can make a batch of pancakes that your whole family will love. So next time you're looking for a tasty and satisfying breakfast, give buttermilk cornmeal pancakes a try!
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