Whole-Grain Cornmeal Pancakes
There’s nothing like a good whole-grain pancake for breakfast, or for any time!
Sometimes my daughter-in-law’s parents, who are farmers in Georgia, give me fresh cornmeal and I use it to make these.
Whole-Grain Cornmeal Pancakes
Hearty and full of flavor, these easy whole-grain cornmeal pancakes are sure to start your day off right. Serve with fresh fruit and pure maple syrup.
Print Recipe
Ingredients
- 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
Instructions
- 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 melt some butter on it.
- Pour about 1/3 cup batter onto skillet, leaving space for each pancake to spread.
- When the batter starts to bubble, flip and continue cooking until lightly browned on the other side.
- Serve with butter, pure maple syrup, and fresh fruit.
Servings: 12 pancakes
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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