I’ll be completely honest here, some food bloggers may avoid this recipe for obvious reasons but I think these pancakes have a hilarious name. Now that we got that out of the way, these pancakes are my favorite. When I was younger my family and I used to go to a pancake house that served corn pancakes. They had actual corn kernels but they were the best pancakes I’ve ever had.
These remind me of those. I wanted to add corn kernels but wanted to stick to the traditional recipe. Or at least what I believe is traditional. Serve these with coffee, butter, and syrup. They’re so good.
Serve these delicious corn-based pancakes with some warm butter and sweet syrup for a delicious breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Breakfast
- Cuisine: American
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 Tsp baking powder
- pinch of salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- In a large bowl, whisk the eggs, vegetable oil, and buttermilk.
- Add the all purpose flour, cornmeal, baking powder, and salt.
- Heat a lightly buttered griddle over medium heat and then pour about 1/4 cup of batter onto the griddle.
- Cook for about 2 minutes on each side and serve with butter, syrup, and enjoy!