Easy Cornmeal Pancake Recipe – Butter & Vanilla Flavors

Last Updated on 5 months ago by Neha Deshmukh

Easy Cornmeal Pancake Recipe – Butter & Vanilla Flavors

Hey everyone! If you’re anything like me, a lazy weekend morning needs a stack of fluffy pancakes. But sometimes, you want something a little different, a little more… interesting than your standard pancake. That’s where these cornmeal pancakes come in! They’ve got a lovely texture and a subtle sweetness that’s just perfect with a drizzle of maple syrup (or whatever your heart desires!). I first made these when I was craving something comforting and a little rustic, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

These aren’t your average pancakes, trust me. The cornmeal adds a delightful grainy texture that keeps things interesting. Plus, the butter and vanilla create a flavor combination that’s just heavenly. They’re also super easy to make – perfect for a relaxed weekend breakfast or brunch. And honestly, who doesn’t love a good pancake?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 3 tbsp sugar
• 0.75 tsp salt
• 2 tsp baking powder
• 2 eggs
• 50 gm butter, melted (that’s about ⅓ cup!)
• 1.33 cup milk (about 315ml)
• 1 tsp vanilla essence

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Cornmeal: I like to use a medium-grind cornmeal for these pancakes. It gives them a nice texture without being too gritty. You can find it in most supermarkets, often in the baking aisle.
• Butter: Don’t skimp on the butter! Good quality butter really elevates the flavor. I prefer using unsalted so I can control the saltiness, but salted works too – just reduce the added salt slightly.
• Vanilla Essence: A good vanilla essence is a game changer. It adds such a lovely warmth and depth of flavor. I always reach for pure vanilla extract when I can.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, and baking powder. Make sure everything is nicely combined.
2. In a separate pitcher, whisk together the eggs, melted butter, milk, and vanilla essence. Give it a good whisk until everything is smooth and happy.
3. Now, pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Seriously, don’t overmix! A few lumps are okay – overmixing will make your pancakes tough.
4. Heat a griddle or non-stick pan over medium heat. A little patience here is key! You want it hot enough to cook the pancakes through, but not so hot that they burn. Lightly grease with butter or cooking spray.
5. Pour about ¼ cup of batter onto the hot griddle for each pancake. Spread it slightly to adjust the thickness.
6. Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown. Usually about 2-3 minutes per side.
7. Repeat with the remaining batter. Serve warm with your favorite toppings!

Expert Tips

Here are a few things I’ve learned over the years to make these pancakes perfect every time:

• Don’t overmix the batter! I can’t stress this enough. Lumps are your friend.
• Check the griddle temperature. A small drop of water should sizzle and evaporate quickly.
• Use a light hand with the grease. You just need enough to prevent sticking.
• Keep the cooked pancakes warm in a low oven while you finish the batch.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and an egg replacer (like flaxseed meal mixed with water) for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandma always added a dash of nutmeg!
• Breakfast/Brunch Adaptations: Add blueberries, chocolate chips, or mashed banana to the batter for extra flavor and fun.

Serving Suggestions

These pancakes are amazing on their own, but they’re even better with toppings! Here are a few of my favorites:

• Maple syrup (classic!)
• Fresh berries
• Chocolate drizzle
• Whipped cream
• A dollop of yogurt and a sprinkle of granola

Storage Instructions

Got leftovers? No problem!

• To store: Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Place the cooled pancakes in a single layer on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer bag and store for up to 2 months. Reheat in the toaster or microwave.

FAQs

Let’s answer some common questions:

• What is the best type of cornmeal to use for pancakes? Medium-grind cornmeal works best for a good texture.
• Can I make the pancake batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out a bit before cooking.
• How do I prevent my pancakes from sticking to the griddle? Make sure your griddle is properly heated and lightly greased.
• What are some healthy topping options for these pancakes? Fresh fruit, yogurt, and a sprinkle of nuts are all great choices.
• Can I freeze leftover pancakes? Absolutely! They freeze beautifully and are perfect for a quick breakfast.

Enjoy! I hope you love these cornmeal pancakes as much as my family does. Let me know in the comments how they turn out for you!