Cornmeal Pancakes

Cooking Time

10 minutes

Prep Time

10 minutes

Serving Size

4 servings

Recipe creation by @xxrlilly

Pancakes are more than just breakfast—they’re a tradition, a moment, a memory in the making. This Cornmeal Pancakes recipe is a fresh take on a beloved classic, bringing a touch of rustic texture and rich flavor to your morning table. Whether you’re gathered with family or sharing a quiet weekend brunch, these pancakes create simple, meaningful moments together.

Made with Wesson Corn Oil, each pancake turns out perfectly golden and crisp at the edges—no fuss, just reliably delicious results. With Wesson, making something special for those you love is easier than ever.

CONTAINS:

eggs, milk

Ingredients

Cornmeal Pancakes

Cornmeal 1 cup.

All-purpose flour 1 cup.

Sugar 3 1/2 tbsp.

Baking powder 1 tbsp.

Salt 1/2 tsp.

Eggs 2 .

Whole milk 1 cup.

Wesson Corn Oil 1/4 cup.

Wesson Corn Oil 1 tbsp, to grease griddle.

Garnishes (optional)

Fresh strawberries 1 cup, sliced.

Mini chocolate chips 1/2 cup.

Shredded coconut 1/2 cup.

Strawberry jam 1/3 cup.

Maple syrup 1/2 cup.

Method

In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Stir until well combined.

In a small bowl, combine the eggs, milk, and Wesson Corn Oil. Mix well to combine. Gradually add the wet ingredients to the dry, mixing gradually until a thick and smooth batter forms.

Assembly Method

Heat your griddle or frying pan to medium heat. Add 1 tbsp Wesson Corn Oil, evenly coating the surface to prevent your pancakes from sticking.

Pour small circles of batter onto the hot griddle. Flip pancakes once the top bubbles, about 2 minutes. Continue to cook for another 2 minutes or until golden brown.

Top your cornmeal pancakes with your favorite toppings and enjoy!