Make tender buttermilk cornmeal pancakes with crisp edges, maple syrup, simple mixing tips, and a complete recipe for a cozy breakfast at home.

A slow breakfast does not need a complicated recipe. These buttermilk cornmeal pancakes have lightly crisp edges, tender centers, and a gentle corn flavor that welcomes a drizzle of maple syrup. They are a lovely reason to sit down together before a busy day, but simple enough to make whenever the pancake craving arrives.

The batter comes together in two bowls with a whisk and a spatula. A short rest gives the cornmeal time to absorb moisture while you set the table and warm the skillet. Make modest, four-inch pancakes rather than oversized ones: they are easier to turn, cook more evenly, and leave room for an extra pancake on the plate.

Choose the right cornmeal

Use fine or medium yellow cornmeal, not coarse polenta or a self-rising cornmeal mix. Coarse grains need more hydration and can stay gritty in this quick batter. All-purpose flour balances the cornmeal so the pancakes hold together while remaining tender. Measure the flour by spooning it into the cup and leveling the top rather than packing it down.

Cultured buttermilk adds tang and works with the baking soda. Shake its container before measuring. Let the melted butter cool until barely warm before whisking it into the wet ingredients; hot butter can begin cooking the eggs. A few small lumps in the finished batter are fine. Stirring until perfectly smooth can make the pancakes tough.

Recipe Card: Buttermilk Cornmeal Pancakes with Maple Syrup

Prep time: 10 minutes
Batter rest: 10 minutes
Cook time: About 20 minutes in batches
Total time: About 40 minutes
Yield: Approximately 12 four-inch pancakes, or 4 servings

Ingredients

• 1 cup all-purpose flour (120 grams)
• 3/4 cup fine or medium yellow cornmeal (about 110 grams)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups cultured buttermilk, plus 1–2 tablespoons if needed
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon neutral cooking oil, used as needed for the skillet
• Maple syrup and additional butter, optional, for serving

Numbered directions

1. Wash your hands and gather two mixing bowls, a whisk, a flexible spatula, a large skillet or griddle, and a broad turner. If keeping batches warm, heat the oven to 200°F and place an oven-safe platter inside.
2. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in the larger bowl, breaking up any visible clumps of leavening.
3. In the second bowl, whisk the buttermilk and eggs until evenly blended. Whisk in the cooled melted butter and vanilla. Pour into the dry ingredients and fold gently with the spatula just until no dry flour remains. Do not beat the batter.
4. Rest the batter for 10 minutes. It should be thick but pourable. If it becomes too stiff to spread gently, fold in extra buttermilk one tablespoon at a time. Meanwhile, preheat the skillet over medium-low heat for several minutes.
5. Brush a thin film of oil over the cooking surface. Scoop a scant 1/4 cup batter per pancake, leaving space between portions. Gently spread each to about 4 inches across. Cook for 2–3 minutes, until the edges begin to set, bubbles appear on top, and the underside is golden.
6. Slide the turner underneath and flip once. Cook another 1–2 minutes, adjusting the heat as needed. Check the first pancake by cutting into its center: it should be set and tender with no wet batter or raw flour pockets. If the outside browns before the center cooks, lower the heat and allow more time. Do not press pancakes flat.
7. Repeat with the remaining batter, adding a little oil between batches. Transfer finished pancakes to the warm platter briefly while you finish cooking, then serve promptly with maple syrup and optional butter.

Notes for a better batch

The first pancake helps you judge the pan. A pale surface suggests it needs a little more heat; dark edges with a wet center mean it is too hot. Cooking time varies with your skillet and the thickness of the batter. Keep portions consistent and use the center check as well as the color. This recipe contains wheat, milk, and eggs; check ingredient labels for other allergens.

Storage and food safety

Never taste raw batter: flour and eggs must be cooked. Wash hands, utensils, and work surfaces after handling them. Refrigerate leftover pancakes in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat until the center reaches 165°F. For longer storage, freeze pancakes with parchment between them for up to 2 months for best quality. Thaw in the refrigerator before reheating.

Shop This Recipe

Mrs. Anderson’s Baking Balloon Whisk, 9.5in — $8.99. Its stainless steel, seven-wire design is handy for blending the eggs and buttermilk and distributing the dry ingredients. It is dishwasher safe, and the featured photograph shows this kitchen helper. Switch to a spatula when combining the wet and dry mixtures.

Use the tools already in your drawer, or choose a whisk you will reach for beyond breakfast. The linked whisk was in stock when this article was published; its product page shows current availability.

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Buttermilk Recipes Cornmeal Pancakes Kiss the Cook Maple Syrup Pancake Tips

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