Cornmeal Buttermilk Pancakes

Nutty cornmeal and sour buttermilk add great texture and flavor to these little golden pancakes. Serve them with butter and maple syrup, honey, or sorghum syrup.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3 Tbsp. sugar
  • 1⁄2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups buttermilk
  • 1⁄2 cup sour cream
  • 2 large eggs
  • 3 Tbsp. butter


  • In a large bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and soda.
  • In a medium bowl, whisk together buttermilk, sour cream, and eggs until smooth.
  • Add buttermilk mixture to flour mixture and stir with whisk until combined. Let batter stand while preparing griddle.
  • Heat a heavy skillet over medium heat until a drop of water sizzles on the hot surface. Lightly grease griddle with butter. Ladle 1⁄4 cup scoops of batter onto griddle. Cook for 3 to 4 minutes, or until edges begin to dry and bubbles form on top. Carefully flip pancakes and cook for 1– 2 minutes or until golden.
  • Serve immediately.