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Cornmeal Pancakes

Blogger Angie McGowan of Eclectic Recipes shares a simple, classic breakfast treat—cornmeal pancakes. Learn to make this recipe with our how-to article.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

3/4
cup Original Bisquick™ mix
3/4
cup self-rising white or buttermilk cornmeal mix
1/2
cup yellow cornmeal
1
cup buttermilk
2
eggs
2
tablespoons sugar
2
tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
  • 2 Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • 3 Serve pancakes with syrup.

EXPERT TIPS

Expert Tips

Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.

To cook better pancakes, remember not to press them with a spatula after flipping, and only flip them once.

For blueberry cornmeal pancakes, add 1 teaspoon vanilla with the buttermilk, and fold in 1 cup fresh blueberries just before cooking.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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