These pancakes sit somewhere between breakfast and memory. Cornmeal gives them texture and weight — not heavy, just honest. They’re the kind of pancakes that don’t collapse under syrup, that hold warmth a little longer, that feel like something meant to last through a slow morning.
Cornmeal stretches what you have. It always has. And here, it does so quietly, turning a simple batter into something worth lingering over.
Recipe Details
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes
Ingredients
Pancakes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1½ cups milk or buttermilk
- 1 large egg
- 2 tbsp oil or melted butter
Honey Butter (for serving)
- Softened butter
- Honey
- Pinch of salt
Instructions
1. Mix the dry ingredients
In a large bowl, whisk together:
- cornmeal
- flour
- sugar
- baking powder
Whisk until evenly combined.
2. Mix the wet ingredients
In a separate bowl, whisk together:
- milk (or buttermilk)
- egg
- oil or melted butter
3. Make the batter
Add the wet ingredients to the dry ingredients.
Stir gently just until combined.
The batter should be thick but pourable.
If it feels too stiff, add a splash more milk.
4. Cook the pancakes
Heat a lightly oiled skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake onto the hot surface.
Cook until bubbles form, and the edges begin to set, about 2–3 minutes.
Flip and cook another 1–2 minutes, until golden and cooked through.
5. Serve
Serve warm with a pat of honey butter melting over the top.
Honey Butter (Quick Mix)
Stir together:
- softened butter
- honey
- pinch of salt
Adjust sweetness to taste.
Budget Tip
Cornmeal adds texture and stretches the flour — a small shift that feeds more people with the same pantry. Leftover batter can be poured into muffin tins and baked for quick cornbread muffins later in the week.
Salt,Ink, & Soul 