The Best Buttermilk + Cornmeal Pancakes

Breakfast is the best way to start the day filled with an easy pancake recipe. Try our  Best Buttermilk + Cornmeal Pancakes recipe with bourbon aged syrup!

The Best Buttermilk + Cornmeal Pancakes

Around our house pancakes are always a hit. On any given Funday (that’s Monday through Sunday)  there’s a pretty good chance you will find us enjoying breakfast for breakfast, breakfast for lunch or breakfast for dinner. Do you get the feeling we kinda sorta’ really love breakfast food? I  mean it is a foregone conclusion that breakfast is the most important meal of the so why not have it as often as possible? At least that’s our logic.

Related Buttermilk Pancake recipe to try: Easy Buttermilk Pancakes with Pistachios

That’s right. pancakes aren’t regulated to the early mornings or weekends anymore. And if you’re making pancakes, why not just go hard in the paint and do the kind of pancakes breakfast dreams are made of? Now, I have had a variety of pancakes, from regular pancakes to banana pancakes and potato pancakes. But for me and mine, the all-time world champion of pancakes recipes is the buttermilk pancake. Nothing soothes the soul and satisfies something deep down and fundamental as a piping stack of The Best Buttermilk + Cornmeal Pancakes!

Then we sweeten the deal with some granulated sugar.

When done right, they’re the best pancakes ever! And it doesn’t take a rocket scientist to pull this recipe off, with just a few kitchen staples you are going to have a goldarn pancake flippin’ good time and your family will absolutely love you for it.

Then we add the oh-so-subtle hint of cornmeal to give these buttermilk pancakes a bit of rustic and flavorful character.

But the belle of the ball is the rich and creamy buttermilk.

Of course, we add a few other essential ingredients, and the result is light, not too fluffy, and delicious buttermilk + cornmeal pancakes you’ll fall in love with!

We added our favorite bourbon aged maple syrup, and breakfast is served!

There is something so comforting about warm, buttery, and maple syrup-drenched pancakes!  Our little guy approves. And we think you will too!

How to make buttermilk pancakes

Ingredients:

• 2 1/2 cups all-purpose
• 2 tablespoons cornmeal
• 3 1/2 tablespoons granulated sugar
• 1 3/4 teaspoons baking soda
• 1 3/4 teaspoons baking powder
• 1 1/4 teaspoons sea salt or Kosher salt
• 2 3/4 cups buttermilk (room temperature)
• 2 eggs + 1 egg yolk
• 1 1/2 tablespoons pure vanilla extract
• 5 tablespoons unsalted butter (melted)

Directions:

1. In a large bowl combine all of the dry ingredients: add the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and sea salt, mix well.
2. Using a separate bowl, add two whole eggs and one egg yolk and beat well. 
3. Add the buttermilk, melted butter, and pure vanilla extract to the eggs and continue to mix well. 
4. Little by little add the wet ingredients to the dry ingredients, mix until the mixture is just combined. Overbeating will result in tough pancakes, and who wants that?
5. Cover the pancake batter with a large dish towel and let it sit for 10 minutes.
6. Place a large cast-iron skillet over low-medium heat and add two tablespoons of melted butter, or use canola or vegetable oil.
7. When the skillet is hot add two and a half (2 1/2) tablespoons of pancake batter, use a spoon to spread the batter into a circle.
8. Watch the pancake closely, when small air bubbles start to appear on the surface flip the pancake over, cook until golden brown. 
9. When finished add a bit of melted butter and store pancakes in a warm oven until they’re all done.
10. Add your favorite toppings, like yogurt, fruit, traditional maple syrup or bourbon barrel-aged maple syrup. 
11. Serve and enjoy.

Get a recipe on making homemade syrup.

The Best Buttermilk + Cornmeal Pancakes

5 from 4 votes

Print Pin Rate

Servings: 0

Author: This Worthey Life

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Ingredients

 

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• Ingredients:
• 2 1/2 cups all-purpose
• 1 tablespoon + 1/2 teaspoon cornmeal
• 3 1/2 tablespoons granulated sugar
• 1 3/4 teaspoons baking soda
• 1 3/4 teaspoons baking powder
• 1 1/4 sea salt
• 2 3/4 buttermilk room temperature
• 2 eggs + 1 egg yolk
• 5 tablespoons unsalted butter melted

Instructions

Directions:

• In a large bowl combine all of the wet dry ingredients: add the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and sea salt, mix well.
• Using a separate bowl, add two whole eggs and one egg yolk and beat well. Add the
• Add the buttermilk, and melted butter and continue to mix well.
• Little by little add the wet ingredients to the dry ingredients, mix until the mixture is just combined. Overbeating will result in tough pancakes, and who wants that?
• Cover the pancake batter with a large dish towel and let it sit for 10 minutes.
• Place a large cast iron skillet over low-medium heat and add two tablespoons of melted butter, or use canola or vegetable oil. When the skillet is hot add two and a half (2 1/2) tablespoons of pancake batter, use a spoon to spread the batter into a circle.
• Watch the pancake closely, when small air bubbles start to appear on the surface flip the pancake over, cook until golden brown. When finished add a bit of melted butter and store pancakes in a warm oven until they're all done.
• Add your favorite topping, like yogurt and fruit or the traditional maple syrup.
• Serve and enjoy.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

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Easy Buttermilk Pancakes with Pistachios

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