Skip to Content

Cornmeal Pancakes

  • Save Recipe
  • Prep 25 min
  • Total 25 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.
By Angie McGowan
Updated Dec 12, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    To cook better pancakes, remember not to press them with a spatula after flipping, and only flip them once.
  • tip 3
    For blueberry cornmeal pancakes, add 1 teaspoon vanilla with the buttermilk, and fold in 1 cup fresh blueberries just before cooking.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved