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Best Easy Cornmeal Pancakes Recipe

Name: Best Easy Cornmeal Pancakes Recipe
Total time: 25 min
Yield: 120 g
Ingredients: yellow cornmeal 1 cup; all-purpose flour 3 4 cup; baking powder 2 tsp; milk 1 cup; large egg 1 piece; unsalted butter (melted) 2 tbsp; sugar 2 tbsp; salt 1 2 tsp

Hearty cornmeal pancakes with a slightly gritty, golden texture offer a rustic twist on the vegetarian breakfast classic. These family-friendly griddle cakes pair perfectly with butter, honey, or maple syrup.

Cook 25 min Difficulty EASY 280 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

yellow cornmeal 1 cup
all-purpose flour 3 4 cup
baking powder 2 tsp
milk 1 cup
large egg 1 piece
unsalted butter (melted) 2 tbsp

Seasonings/Sauce

sugar 2 tbsp
salt 1 2 tsp

Nutrition summary

Carbohydrates 45 g 64%

Protein 7 g 10%

Fat 7 g 23%

Serving size 120g

Cooking steps

1

In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt, stirring thoroughly until evenly distributed.
2

In a separate bowl, whisk together the milk, egg, and melted butter until smooth and fully incorporated.
3

Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Do not over-mix to prevent tough pancakes.
4

Heat a griddle or non-stick skillet over medium heat and lightly grease with a small amount of butter.
5

Pour 1/4 cup batter per pancake onto the hot surface; cook for 2–3 minutes until edges look set and bubbles form, then flip and cook an additional 1–2 minutes until golden and cooked through. Adjust heat as needed to prevent scorching.

Personalized Q&A

Q. What's the key ingredient in this Cornmeal Pancakes recipe?

The yellow cornmeal is the key ingredient here, providing both the distinct rustic flavor and the classic golden, slightly gritty texture that separates these pancakes from traditional flour-based versions.

Q. How should I control the heat for the best pancake results?

Heat the griddle or skillet over medium heat, ensuring it's hot but not smoking. Adjust as you cook; too high heat can burn the pancakes before they're cooked through, while too low will make them pale and dense.

Q. How do I prevent cornmeal pancakes from turning out tough or dry?

Avoid over-mixing the batter, as this can cause tough pancakes. Stir the wet and dry ingredients until just combined, and monitor cooking time closely—flipping when edges are set and bubbles appear prevents under- or over-cooking.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving provides about 280 kcal, with approximately 45g of carbohydrates (64%), 7g protein (10%), and 7g fat (23%). This ratio favors carbs, typical for pancakes, but still offers a balanced vegetarian breakfast.

Best Easy Cornmeal Pancakes Recipe

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