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Cornmeal pancakes on a plate with blueberries and a pat of butter on top
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Meaningful Eats

Fluffy Cornmeal Pancakes

4 servings
These cornmeal pancakes are the perfect alternative to traditional pancakes! They’re made with sour cream and buttermilk for a super moist, light, and fluffy texture! Easily made gluten-free!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Erin Collins

Ingredients

DRY INGREDIENTS:

  • 1 ½ cups cornmeal 210 grams (be sure it's gluten-free!)
  • 1 cup gluten-free 1:1 baking flour 150 grams
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

WET INGREDIENTS:

  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter melted
  • butter or oil for cooking

Instructions

  • In a large bowl, stir together the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
  • In a large measuring cup or medium bowl, whisk together the buttermilk, sour cream and eggs, breaking up the eggs until totally smooth. Stir in the melted butter.
  • Add the wet ingredients to the dry and gently stir to combine. Let the batter sit for 10 minutes before cooking.
  • Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook 2-3 tablespoon-size scoops of batter for 2-4 minutes on each side, until golden. (NOTE: Make these pancakes smaller than you'd think! They expand and cook better when they're smaller.)
  • Serve immediately with butter, maple syrup or honey butter. Enjoy!

Notes

RECIPE NOTES
  • I love topping these pancakes with fresh blueberries, strawberries or other fresh fruit, but you can also add fruit compote, honey, maple syrup, or powdered sugar.
  • If you don't have buttermilk, you can add one tablespoon of vinegar to one cup of milk and let it sit until it sours.
  • Don't overmix the pancake batter! Overmixing can lead to rubbery pancakes that aren't as light and fluffy.
  • Make these pancakes smaller than you'd think! They expand and cook better when they're smaller.

Nutrition

Calories: 338kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 513mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 500IU | Calcium: 262mg | Iron: 2.1mg