Cornmeal Pancakes

Cornmeal Pancakes


  • Cast iron griddle


  • 1 cup King Arthur unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp fine salt
  • 1 cup boiling water
  • 3/4 cup Bob's Red Mill Coarse Grind Cornmeal
  • 1 1/4 cup buttermilk (can substitute with milk or soured milk)
  • 2 large eggs
  • 4 tbsps unsalted cultured butter, melted


  • Heat griddle on stovetop, using medium to medium-low heat. Do not grease griddle.

Prepare batter

  • In medium mixing bowl, mix together flour, baking powder, baking soda, and salt.
  • Put cornmeal in large mixing bowl.
  • Pour boiling water over cornmeal.
  • Stir until thick.
  • Add buttermilk and eggs.
  • Stir until combined.
  • Stir in flour mix.
  • Stir in melted butter.

Cook pancakes

  • Spoon batter onto hot griddle, approx. 1/4 cup batter per pancake.
  • Turn pancakes when bubble come to surface and edges are slightly dry.
  • Cook a little less time on second side, then remove and serve.


Adapted from Bob’s Red Mill.