Cornmeal Pancakes

cornmeal pancakes

My family isn’t crazy about regular pancakes. In fact, my son won’t even eat them, but put a cornmeal pancake in front of him, and it disappears in the blink of an eye.

stack of pancakes

recipe photo

Yield: Serves 6

Cornmeal Pancakes

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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


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.

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.

Serve pancakes with syrup.

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*Nutritional Information is not guaranteed for 100% accuracy.

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