These cornmeal pancakes are hearty, subtly sweet, fluffy in the center, and slightly crispy on the exterior. Just add your favorite pancake toppings and dig in!
In a large mixing bowl, whisk together egg, milk, and oil.
On top of wet ingredients, add flour, cornmeal, sugar, baking powder, and salt. Gently mix together before stirring into wet ingredients. Mix until just combined, some small lumps are okay.
Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.
Pour batter onto hot griddle in about 2 tablespoon portions. Cook for 2-3 minutes or until edges begin to look dry. Flip and continue to cook for 1-2 minutes or until golden brown and cooked through.
Notes
Makes about 9 pancakes
Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can freeze cornmeal pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
To Reheat: Microwave cornmeal pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.) If you’re reheating pancakes from frozen, simply add a few extra minutes to the cooking time.