Whole-Grain Cornmeal Pancakes

There’s nothing like a good whole-grain pancake for breakfast, or for any time! Each year my daughter-in-law’s parents, who are farmers in Georgia, give me fresh cornmeal and I use it to make these. Serve with fresh fruit and pure maple syrup.


1 cup whole-wheat flour

¾ cup all-purpose flour

½ cup cornmeal

¼ cup rolled oats

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

2¼ cups whole buttermilk (not low-fat)

3 large eggs, lightly beaten

¼ cup butter, melted and slightly cooled

1 tablespoon honey


In a large bowl, combine flours, cornmeal, oats, baking powder, salt, baking soda, cinnamon, and nutmeg. In a medium bowl, thoroughly mix buttermilk, eggs, melted butter, and honey. Mix the egg mixture into the flour mixture until smooth.

Heat a griddle over medium heat and then melt some butter on it. Pour about 1/3 cup batter onto skillet per pancake, leaving space for each pancake to spread. When batter starts to bubble, flip and continue cooking until lightly browned on the other side. Serve with butter, pure maple syrup, and fresh fruit. Makes 10-12 pancakes.

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