Easy Buttermilk Cornmeal Pancakes
Sweet and homey buttermilk cornmeal pancakes with a special blueberry maple syrup topping.
Servings: 6 people
Ingredients
- 1 1/3 cup all-purpose flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups buttermilk
- 2 eggs
- 4 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- Neutral oil, such as canola or vegetable, for the pan
- 2 cups blueberries (optional)
- 1 recipe Blueberry Maple Syrup, to serve (optional; recipe follows)
Instructions
- Make your Blueberry Maple Syrup, if using. Set aside. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir well to combine.
- In another bowl, whisk together the buttermilk, egg, vanilla, and melted butter. PRO TIP: Avoid melted butter seizing up into little butter shards when it's added to the cold buttermilk by tempering it. Pour a small amount of the buttermilk -- maybe two or three tablespoons -- into the melted butter, and stir to emulsify. Then, pour it all back in to the buttermilk.
- Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the center, and stir to combine. Do not overmix; small lumps are fine. Let the batter sit for about 10 minutes to hydrate the cornmeal and let the buttermilk and leavening do their thing.
- Heat your griddle or skillet over medium-low heat. Add a nice glug of oil, and spread it evenly around the pan using a balled-up paper towel.
- Ladle 1/3 cup of batter into the skillet. You can add as many pancakes as fit, as long as they do not touch. If you're making blueberry pancakes, add several blueberries to each pancake now. When bubbles appear on the top of the pancakes (about three minutes, give or take), flip them and cook about one more minute on the second side, or until golden brown. Repeat, lightly re-greasing the pan as necessary.PRO TIP: To keep your pancakes warm but not soggy, spread them on a cooling rack set on top of a sheet pan. Keep them warm in a 195°F oven until ready to serve.
- Serve with warm blueberry maple syrup and salted butter.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
