Cornmeal Pancakes

A copycat recipe of IHOP’s Corn Cake Pancakes, these Cornmeal Pancakes are a sweet change with a delicious texture from cornmeal.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 558kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup milk
3/4 cup buttermilk
1/3 cup butter melted

Instructions

Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
In another bowl, whisk together the eggs and the sugar. Add the milk, buttermilk, and melted butter and mix until combined.
Mix the wet ingredients into the dry ingredients and mix until combined. Let the mixture sit for 20 minutes.
Preheat a griddle or large skillet over medium to medium-high heat.
Melt a bit of butter on your griddle or skillet. Use a 1/4 cup measuring cup to scoop the batter and pour on the griddle. Cook for 2 to 3 minutes per side, until golden brown.
Serve hot with butter and maple syrup.

Video

Notes

If the batter is spreading too much, let the batter sit an extra 5 minutes before pouring onto the hot griddle.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition