Cornmeal Pancakes

  • 1 cup cornmeal
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 medium egg
  • oil for frying

In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.

Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.

Click Here to Leave a Comment Below

Amanda - July 21, 2009

I’m going to try the cornmeal pancakes is there anyway I can use self-rising cornmeal.

    The Hillbilly Housewife - July 24, 2009

    Of course you can. You’ll just end up with even fluffier pancakes and I don’t think that’d be a bad thing. :)

Ruth - November 1, 2009

These tase just like what my grandma used to make, I have been looking for years to match her recipie.

O - July 9, 2010

I found this recipe this morning.. easy and good. They come up light and fluffy. I added blueberries after i put them on the griddle and that pushed these over the top. I bet a light sprinkle of chopped japalenos might be good too. Thanks :)

Lurleen - December 26, 2010

These’re tasty and not too crunchy for my tooth!

Dan - January 3, 2011

yea, these are very very good, i made them about 3 times, soooper good. way better than ordinary pancakes, very moist, delicious and they cook thick in oil. might I add easy to cook, they don’t fall apart or anything. taste and smell great.

Santi - January 22, 2011

This recipe makes very tasty batter for veggie fritters. I mixed with sauteed shredded vegetables (red peppers, carrots, turnips, onions, etc. 3 cups or so cooked) Golden brown! Savory! Thank you.

Kim - February 1, 2011

These sound delicious! Am heading down stairs now to try them. It is a snowy blizzardy cold day here in MA and these sound comforting and delicious. Thanks for such a simple easy versatle recipe!

Kelley - February 7, 2011

added fresh blueberries and topped with pure maple syrup… best pancakes i’ve EVER had!

Amy - March 31, 2011

I made these this morning, for my 2 year old that LOVES pancakes. I used brown sugar and honey. To make them a little sweeter. I also added about 1 tsp of pure vanilla. I make pancakes a little thin. (on purpose) They came out perfectly. Crunchy on the outside and moist in the middle. My son loved them.

Brandy - July 31, 2011

These are uh-mazing! I loved every bite.

Olivia - February 6, 2012

These are wonderful! My dad told how his grandfather would make these. Made these on impulse this morning using Pungo Creek Indian corn meal. I also added an extra tbs of honey. 😉

katie - March 4, 2012

These are easy to make and taste great. I have made other recipes that turned out dry and crumbly, these are perfect! Try with a few chopped walnuts and yellow raisins, gives them a cuban twist.

Evin Cooper - March 27, 2012

THANK YOU! I search endlessly for a recipe for these that don’t start with a Jiffy mix. If you’re feeling adventurous, try these in a well greased waffle iron!

jackie gilbert - December 7, 2012

These pancakes were awesome. I added bananas one time and blueberries another time….even more delicious!

ruth guy - January 9, 2013

i wounder how many carbs one pancake would husband is a diabetic and i would use splenda and splenda brown sugar.they sound great and he has been hungry for pancakes so i thought maybe this would not be as bad as just using flour.. thank you

Debbie Selof - January 19, 2013

This is a great, simple, not fussy, recipe. I think that the boiling water is the ingredient that makes all the difference.

I made them gluten free by using gluten-free flour (I used King Arthur), gluten-free cornmeal, and just a pinch of xanthum gum to make sure they would hold together. Fabulous.

For diabetics, you could cut down on the sugar by substituting Blue Agave syrup for the honey.

Thank you for your recipe! Thank you, thank you, thank you!

Tinker Joe - June 13, 2013

Just gotta say that I’ve been making these for a few years now and they are a favorite! I add 2-3 T butter to the hot mix and stir it in as it melts. I’ve also adapted it to waffles too! Delicious with pecans in ’em! Great recipe! Thank you!

Leave a Reply: