Hearty Cornmeal Flapjacks (Printable)

Hearty golden flapjacks crafted from cornmeal and fresh corn kernels, ideal for breakfast or brunch.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 1/4 cups buttermilk
09 - 1/2 cup whole milk
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 cup fresh or thawed frozen corn kernels

→ For Cooking

12 - Butter or oil for greasing the pan

# How to Make:

01 - Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
02 - Beat the eggs in a separate bowl, then whisk in buttermilk, whole milk, and melted butter until blended.
03 - Pour wet ingredients into dry and stir gently until just combined, avoiding overmixing.
04 - Fold corn kernels into the batter and let it rest for 5 minutes.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per flapjack onto the skillet. Cook until bubbles form and edges are set, about 2 to 3 minutes. Flip and cook for 2 more minutes until golden and cooked through.
07 - Continue with remaining batter, re-greasing the skillet as necessary.
08 - Serve warm with butter, maple syrup, or preferred toppings.

# Expert Tips:

01 -
  • The cornmeal gives these pancakes a subtle crunch and natural sweetness that feels indulgent without trying too hard.
  • They're sturdy enough to hold up to real toppings without falling apart, unlike some flapjacks that turn to mush.
02 -
  • Don't overmix the batter; this is the single most important rule, and I learned it the hard way by making rubbery pancakes that nobody wanted to eat.
  • If your flapjacks aren't browning evenly, your heat might be too high; dial it back slightly and give the pan a moment to recover between batches.
03 -
  • If you don't have buttermilk on hand, make your own by stirring 1 tablespoon of lemon juice into whole milk and letting it sit for a few minutes until it thickens.
  • Let your melted butter cool completely before adding it to the wet ingredients, or you'll end up cooking the eggs and creating weird scrambled bits in your batter.
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