In a medium bowl, mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes.

Next are the eggs and vanilla extract which should be thoroughly mixed with the cornmeal.

In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.


Since my family tried these pancakes, I am not allowed to cheat with store bought mixes anymore! They come out so picture perfect, and they stay with you all day. Enjoy!

Mr Breakfast would like to thank victorialara for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 14 votes.

From GJ

Rating (out of 5):

This is an awesome recipe for cornmeal pancakes. Love it. Only thing I did different is let the cornmeal sit in the water for about 2 hours then half hour after adding the buttermilk. Usually I do not like sugar in my cornmeal recipes but in this recipe it works. Thank you for sharing your recipe!

Comment submitted: 1/1/2016 (#19724)



From Loves Cornmeal

Rating (out of 5):

I will try again by making the mixture a bit thinner. I was eager for them to be excellent, but found them heavy and a bit bland without being able to taste the cornmeal :( . They were fresh and I saved a few to freeze them. We shall see how that works out. Thanks!

Comment submitted: 9/21/2014 (#19006)



From Ionie

Rating (out of 5):

This IS the BEST cornmeal pancake recipe just like the title indicates!! I made a vegan whole grain version using ground flaxseed (1 TBS to 3 TBS water) per egg and used almond milk as well as whole wheat pastry flour. I also added 2 cups of frozen blueberries right before I was ready to pour on the griddle. I followed all other parts of the recipe exactly. Delicious =}

Comment submitted: 9/14/2013 (#16495)



From BreakfastFan

Rating (out of 5):

Quite good.

Comment submitted: 4/20/2013 (#15726)



From Korky Bean

Rating (out of 5):

I added 1/4 c of brown sugar to this recipe for fun. I made the mistake of not using BOILING water, just hot. In order to fix this mistake (since the batter was really just water and cornmeal) I dumped it all into a saucer pan and boiled till thick.... then I went on as the directions say. Wait till the batter cools a bit, then add the milk. It was very good, sorta gummy but that could very well be my fault =) Great recipe I will use it again and follow the recipe EXACTLY!!

Comment submitted: 2/3/2011 (#12060)



From carnie

Rating (out of 5):

The pancakes turned out perfectly and were so tasty!

Comment submitted: 10/30/2010 (#11478)



From J.R.

Rating (out of 5):

These cakes were heavy and tasteless. I will not waste the ingredients next time making pancakes and will make cornbread instead.

Comment submitted: 4/8/2010 (#10254)



From fallbrook

Rating (out of 5):

It was the most delicious thing I have ever eaten!!!!!

Comment submitted: 1/21/2010 (#9503)



From bumper

Rating (out of 5):

Thanks. Tried the recipe this morning. They were good. I did not notice the corn meal as much as I had expected.

Comment submitted: 12/12/2009 (#9220)



From MJ

Rating (out of 5):

Followed recipe exactly. I liked it.

Comment submitted: 9/8/2009 (#8663)



From pancakes sucker

Rating (out of 5):

Not fit to eat... chucked the whole batch.

Comment submitted: 2/7/2009 (#7539)



From dryice (Team Breakfast Member)

Rating (out of 5):

I tried this recipe this morning and yum! I reduced the sugar a bit, because the family prefers their pancakes more savoury. Thanks a ton!!

Comment submitted: 12/12/2008 (#7093)



From bushymustasch (Team Breakfast Member)

Rating (out of 5):

Sunday we decided to make these and first thing I noticed was the 1 TB. of Vanilla. That is a lot so thought it was a misprint so used 1 tsp. Good move as it was still strong and too sweet and we could not really taste the corn, too thick also So we added more salt & more milk and it was much better and great texture. Next time we will omit the sugar & vanilla as corn cakes should be more savory than sweet, I think.

Then you can pour on more maple syrup if you want it sweeter.

Comment submitted: 10/29/2007 (#3874)



From I. B. Enjoying

Rating (out of 5):

Hearty, hearty, hearty cakes!

Comment submitted: 3/16/2007 (#1848)

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