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Fluffy Cornmeal Pancakes

Fluffy cornmeal pancakes are a delicious breakfast for any day of the week!

Fluffy Cornmeal Pancakes

Today’s Cooking Through My Collection recipe comes from a recent addition to my collection. I shared a little bit about this cookbook in last week’s Everyday Adventures post.

The cookbook is The Complete Cook’s Country TV Show Cookbook Season 8: Every Recipe, Every Ingredient Testing, Every Equipment Rating from the Hit TV Show. Yes, that is a very long title, but this is also a very big cookbook that covers a lot of information.

It is also kind of expensive for a cookbook, but it is also 564 pages. Which is a pretty good size for a cookbook.

I have tried a few recipes from the book and can’t wait to try more.

Fluffy Cornmeal Pancakes

One of the first recipes that caught my attention in the book was this recipe for fluffy cornmeal pancakes. I loved the fact that the pancakes contained cornmeal because it made them a little bit more filling than your basic pancake.

I also knew they would be easy to adapt to gluten free because I could use gluten free cornmeal and since they only contained 3/4 cup of flour, I knew a gluten free blend would work fine.

So today I am sharing the original recipe and made notes how I made them gluten free.

If you are looking for a new pancake recipe, or a new breakfast for dinner idea, these pancakes are delicious!

Fluffy Cornmeal Pancakes

Fluffy Cornmeal Pancakes
Recipe type: Breakfast
These Fluffy Cornmeal Pancakes are a delicious breakfast or breakfast for dinner recipe.
  • 1¾ cup buttermilk
  • 1¼ cups cornmeal ( I used gluten free cornmeal)
  • 2 tablespoons butter, cut into pieces
  • ¾ cup flour ( I used Bob's Red Mill 1 to 1 gf blend)
  • 2 tablespoons sugar
  • 1¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  1. In a microwave safe bowl whisk together 1¼ cups buttermilk, cornmeal, and butter.
  2. Cover and microwave about 60 seconds or until slightly thickened around the edges. Stir and microwave 30 seconds more if needed.
  3. Let sit covered for about 5 minutes.
  4. In another bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  5. In a small bowl whisk together eggs and remaining ½ cup buttermilk.
  6. Whisk egg mixture into cornmeal mixture until well combined. Then add flour mixture and stir until well combined. It is a thick batter. Let sit about 5 minutes.
  7. Using about ¼ cup batter per pancake, cook pancakes on a heated griddle for about 2 minutes per side.
  8. Serve with butter, syrup, or desired pancake toppings.


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  1. Those look deliciously light and fluffy, and so different from the pancakes my mother used to make every Friday during Lent. I grew up thinking pancakes were dreadful and wondered why anyone would willingly eat something so dry and burnt! It wasn’t until I was married that I discovered pancakes weren’t meant to be rubbery black hockey pucks. Unlike my brothers and sisters and I, my kids grew up loving pancakes, and I think they would have liked these a lot. I have been looking at this cookbook, but haven’t really committed to buying it yet. Eventually I probably will. I really appreciate the adventurous spirit of the ATK team. They explain what works and what doesn’t and the reasons behind it. They are a great resource, and the shows are fun to watch. Their gluten free rolls that I made and disliked last week, were much better after sitting overnight. I guess I just don’t like Teff flour that much, so I will have to find a substitute! These pancakes however, will require no substitutes at all. I like a good recipe that I don’t have to change up. That’s why I like yours so much. They are always good, and they always turn out right the first time. Thank you for your hard work and for sharing. I always look forward to your posts.

    • I hope you enjoy them. I love that the corn makes them a little different than a normal pancake. As far as teff flour, my family doesn’t like it either. I use it occasionally, but we are not huge fans of it. I know it is healthier, but the taste is so strong even in just little amounts and the texture is different as well. I love ATK cookbooks and have several older ones. This is the first one that I have bought in awhile so I am looking forward to using it.

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