Favorite Cornmeal Pancakes

5 from 2 votes

With whole grains and a delicious flavor and texture, these Cornmeal Pancakes are a delicious breakfast to share with the kids. Plus, they work great with blueberries or as a holiday breakfast option!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 273kcal

Author: Amy Palanjian

Equipment

Greenpan Nonstick Pan

Ingredients

½ cup polenta (or finely ground cornmeal)
½ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
2 teaspoons baking powder
2 eggs
½ cup milk
¼ cup extra virgin olive oil
1 cup blueberries (optional)
fruit, maple syrup, butter (optional for topping)

Instructions

Add the polenta, flour, sugar, salt, and baking powder to a medium bowl. Stir to combine.
Add the eggs, milk, and olive oil, and stir gently to combine thoroughly.
Stir in the blueberries, if using.
Warm a medium nonstick pan over medium heat. Add a little butter or oil to grease, and when warm, add 1/4 cup portions of pancake batter to make standard size pancakes, or 1 tablespoon of batter to make mini pancakes. Cook for 2-3 minutes on each side or until lightly golden brown and cooked through.
Serve warm with butter, maple syrup, and/or fruit.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm through to serve. Or freeze in a freezer bag with as much air removed as possible for up to 6 months.
Use finely ground cornmeal or polenta.
Substitute gluten-free all-purpose flour for the regular all-purpose flour to make this recipe gluten-free.
Use nondairy milk as needed.
If your batter sits for a while and thickens up, simply add 1-2 tablespoons additional milk and stir to thin it back out.
Form into Rudolph Pancakes by adding bacon for antlers, fruit for eyes, and making a face using smaller shapes of pancakes.

Nutrition