Description
Fluffy Homemade Corn Pancakes are the perfect breakfast treat, combining sweet and savory flavors in a soft, delightful package that brings joy to family brunches or simple weekday mornings.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined. This mix is key to creating the fluffy texture that makes Corn Pancakes so delightful.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until well combined. This step is essential for ensuring that your wet ingredients blend seamlessly into the dry mix.
- Combine Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Gently stir until just combined. Do not overmix; it’s okay if there are a few lumps. This is the secret to keeping your Corn Pancakes fluffy!
- Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. You want a nice hot surface for perfect cooking.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Notes
- Don’t Overmix: A few lumps in your batter are perfectly fine and ensure fluffy pancakes.
- Check Your Heat: Make sure your skillet is at the right temperature; too hot will burn the pancakes, and too low will make them soggy.
- Let Rest: Allowing the batter to rest for a few minutes can lead to fluffier pancakes.
- Keep Warm: If making several batches, keep cooked pancakes warm in an oven set to low heat.
- Experiment Wisely: Adding extras like fruits or vegetables can be great but be cautious not to weigh down the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Corn Pancakes, Breakfast, Easy Recipe