Old-fashioned cornmeal griddle cakes

Old-fashioned cornmeal griddle cakes are pancakes made with cornmeal and topped with real maple syrup. The cornmeal gives these pancakes have a hearty texture and give yummy corn flavor.

 

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Today is National Pancake Day and you know that's a day we have to celebrate here on the blog! I have posted so many pancake recipes over the years as well as this round-up of 25 pancake recipes. Our family loves pancakes for weekend breakfasts, or as a breakfast for dinner.

This recipe is based on one of the recipes from an old Pennsylvania Dutch cookbook I have. It's similar to this Pennsylvania Dutch Cooking book.

 

I shared many other Pennsylvania Dutch recipes here in the past including these Old-fashioned flannel cakes, German egg pancakes, Pennsylvania Dutch ham, potatoes, & green beans, ham, bean, & rivel soup, and more. My mother's family is from western Pennsylvania and some of these dishes are ones we grew up eating.

I like these pancakes, or griddle cakes, because I love cornbread and corn muffins. The cornmeal provides a terrific texture and flavor to these griddle cakes.

These pancakes are not very sweet and they are a little dense since they are an more old-fashioned recipe. The real maple syrup on top is what provides the sweetness needed. You can top them with honey as well and, of course, any fresh fruit you'd like.

Visit the bottom of this post for more pancake recipes from some of my blogger friends!

Yield: 6-8 servings

Old-fashioned cornmeal griddle cakes

Old-fashioned cornmeal griddle cakes are pancakes made with cornmeal and topped with real maple syrup. The cornmeal gives these pancakes have a hearty texture and give yummy corn flavor.

ingredients:

• 2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 2 cups buttermilk
• 2 tablespoons unsalted butter, melted, plus more for cooking

instructions:

How to cook Old-fashioned cornmeal griddle cakes

1. Whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. In a medium bowl or large glass measuring cup, whisk together the eggs, buttermilk*, and butter.
2. Stir the wet ingredients into the dry until just combined (lumps are okay).
3. Heat a griddle pan over medium heat. Lightly grease with butter. Pour the batter 1/4 cup at a time for each pancake. Flip when they begin to bubble and turn golden. Cook on the second side until golden and cooked through.
4. Serve with butter, real maple syrup, and/or your favorite berries.

NOTES:

*If you don't have buttermilk, put 2 tablespoons of lemon juice in a large glass measuring cup or bowl. Fill the rest with milk until you reach 2 cups. Let sit for 5-10 minutes.

Created using The Recipes Generator

I hope you give these cornmeal griddle cakes a try! Let me know in the comments below. 

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Check out all the other delicious pancake recipes:

• Andes Chocolate Mint Pancakes from Daily Dish Recipes
• Black Forest Pancakes from Our Good Life
• Easy Pancake Mix from Hezzi-D's Books and Cooks
• Hotteok (Korean Sweet Pancakes) from Caroline's Cooking
• Mandarin Pancakes with Moo Shu Pork from Karen's Kitchen Stories
• PB&J Stuffed Pancakes from Kate's Recipe Box
• Sheet Pan Bananas Foster Pancakes from Palatable Pastime

Want even more pancake recipes? Check out this round-up of 25 Pancakes to Celebrate Maple Season!