Buttermilk Cornmeal Pancakes
These easy cornmeal pancakes made with buttermilk and cooked in bacon grease are a unique spin on your traditional pancake recipe. Johnny Cakes are a delicious way to enjoy the great flavors of cornbread or breakfast!
Servings: 20 pancakes
Calories: 345kcal
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons sugar
Wet Ingredients
- 2 large eggs lightly beaten
- 2 1/2 cups buttermilk
- 6 tablespoons butter melted
Cooking & Serving
- Bacon grease for cooking
- Butter and maple syrup for serving optional
Instructions
- In a large bowl, whisk the dry ingredients together
- In a separate bowl, whisk the wet ingredients together.
- Add the wet ingredients to the dry ingredients and whisk just until well combined.
- Heat a non-stick skillet over medium-high heat.
- Add a dab of bacon grease or butter to your pan and using a pastry brush, spread a thin layer over the pan.
- Pour 1/3 cup of the batter onto your hot greased skillet. Repeat making as many pancakes as your pan will accommodate, while spacing them out the a few inches apart.
- After 2-3 minutes when bubbles start forming on the top of the pancakes, use a spatula turner to lift the edge of the pancake up, checking for a golden brown color.
- Once golden brown, flip the pancakes and cook about 2 more minutes, or until the other side is golden brown.
- Serve the pancakes immediately, or keep warm on a warm plate covered with foil, while you cook the remaining pancakes.
Notes
Store leftover cooked pancakes in an airtight container for up to three days in the refrigerator. Alternatively, you can freeze pancakes in a sealed airtight bag for up to one month.
Reheat pancakes in a microwave or toaster.
Nutrition
Serving: 3pancakes | Calories: 345kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 947mg | Fiber: 2g | Sugar: 10g