Best 3 Cornmeal Pancakes With Honey Pecan Butter Recipes

Indulge in a delightful breakfast experience with our irresistible cornmeal pancakes, perfectly complemented by the luscious honey pecan butter. These cornmeal pancakes are a delightful fusion of Southern charm and modern culinary finesse. Made with a blend of cornmeal and all-purpose flour, they boast a slightly gritty texture and a delicate sweetness that pairs wonderfully with the rich, nutty flavor of the honey pecan butter. Dive into a stack of these fluffy pancakes, topped with a generous drizzle of the honey pecan butter, and let the flavors dance on your palate. This recipe also includes variations for gluten-free and vegan pancakes, ensuring that everyone can enjoy this delectable breakfast treat. Additionally, we share a recipe for a classic maple syrup, a timeless companion to pancakes, and a step-by-step guide to making homemade buttermilk, an essential ingredient that adds a touch of tang and lightness to the pancakes.

Here are our top 3 tried and tested recipes!

FLUFFY CORNMEAL PANCAKES

Fluffy Cornmeal Pancakes image

Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

Provided by Elizabeth

Time 30m

Number Of Ingredients 11

Ingredients

1 cup finely ground cornmeal ((5 ounces cornmeal; 142 grams))
1 cup all-purpose flour ((4 ½ ounces; 127 grams))
3 tablespoons granulated sugar ((1 ⅓ ounces 38 grams))
1 tablespoon baking powder
½ teaspoon salt
2 large eggs ((out of shell: about 4 ounces; 113 grams))
1 cup milk ((8 ounces; 226 grams))
¼ cup vegetable oil
Nonstick cooking spray or vegetable oil for greasing the griddle
Butter
Maple syrup

Steps:

Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
Serve. Serve with butter and syrup, if desired.
Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

CORNMEAL PANCAKES

Cornmeal Pancakes image

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

Steps:

Preheat the oven to 200 degrees F.
Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

CORNMEAL PANCAKES

Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

Ingredients

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

Use fresh cornmeal. Fresh cornmeal will give your pancakes a more flavorful and authentic taste.
Don't overmix the batter. Overmixing the batter will make your pancakes tough.
Let the batter rest for a few 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 the pancakes over too high heat will make them burn.
Serve the pancakes immediately with your favorite toppings. Cornmeal pancakes are delicious with butter, honey, syrup, or fruit.

Conclusion:

Cornmeal pancakes are a delicious and versatile breakfast food. They are easy to make and can be enjoyed with a variety of toppings. Whether you like them plain or topped with your favorite fruit or syrup, cornmeal pancakes are a surefire way to start your day off right.