Recipes

Simple Fluffy Cornmeal Pancakes for Breakfast or Dinner

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September 22, 2020

You’ll Flip for This

What says breakfast more than a stack of hot pancakes fresh off the griddle? It’s a morning favorite, but we have a recipe that’s so versatile, you’ll want pancakes for dinner too! Our fluffy cornmeal pancakes are a little sweet and a little savory, so they’re perfect for pleasing every palate in your household. Topped with anything from maple syrup to jalapeno jam, they’re easy, delicious and—you guessed it—fluffy!

Give them a whirl, and post a pic with #TakingOnHealthy.

Dry Ingredients

2/3 cup fine yellow cornmeal
1/3 cup whole-wheat pastry flour
1 tablespoon sugar
1 tablespoon baking powder
Pinch of salt

Wet Ingredients

1 cup milk (substitute almond milk to make vegan)
2 tablespoons melted butter (substitute avocado oil to make vegan)

Directions

Mix all dry ingredients together.
Add the oil to the milk and mix together.
Slowly stir the wet ingredients into the dry ingredients. The batter should be thick, and you may not use all the milk mixture. Small lumps are fine. Do not overmix.
Let stand for 10 minutes.
Preheat your griddle over medium heat (not too hot). Spritz with a non-stick oil.
Scoop ¼ cup of batter per pancake. Cook until batter bubbles and sides are dryー about 3 to 4 minutes. Flip and cook for about 2 minutes on the other side.

Bonus! Try this quick fruit compote: Pour ½ cup orange juice into a saucepan. Add 2 diced fresh peaches and 3 tablespoons of maple syrup and heat. Stir in 1 teaspoon of cornstarch to thicken, and continue to cook until desired consistency. Dig in!