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Cornmeal Pancakes

Cornmeal Pancakes
  • Prep 25 min
  • Total 25 min
  • Servings 4
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 December 12, 2013


  • 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.

  • 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.

No nutrition information available for this recipe
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