Best 5 Buttermilk Cornmeal Pancakes Recipes
Indulge in a delightful Southern breakfast tradition with our collection of buttermilk cornmeal pancake recipes. These golden-brown pancakes, often referred to as "hoecakes" or "johnnycakes," are a delightful fusion of cornmeal's rustic charm and the tangy richness of buttermilk. Discover the secrets to achieving fluffy interiors and crispy edges, creating pancakes that are both hearty and flavorful. Explore variations that cater to different dietary preferences, including gluten-free and vegan options. From classic Southern buttermilk cornmeal pancakes to creative twists like sweet potato cornmeal pancakes and savory bacon cornmeal pancakes, our recipes offer a diverse range of options to satisfy every palate.
Here are our top 5 tried and tested recipes!
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: Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for 5-10 minutes before cooking will help the cornmeal absorb the liquid and make the pancakes more tender.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes with your favorite toppings: Butter, syrup, fruit, whipped cream, or nuts are all great options.
Conclusion:
Buttermilk cornmeal pancakes are a delicious and easy breakfast option. They're perfect for a lazy weekend morning or a quick weekday meal. With just a few simple ingredients, you can make a batch of pancakes that the whole family will love. So next time you're looking for a tasty and satisfying breakfast, give these buttermilk cornmeal pancakes a try.
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