Hearty Cornmeal Flapjacks (Printer-Friendly)

Golden flapjacks combining cornmeal and fresh corn kernels for a hearty breakfast delight.

# What You’ll 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 the pan

# How-To Steps:

01 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, beat the eggs. Add the buttermilk, whole milk, and melted butter, whisking until blended.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
04 - Fold in the corn kernels and let the batter rest for 5 minutes.
05 - Heat 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 set, about 2–3 minutes. Flip and cook for another 2 minutes until golden and cooked through.
07 - Repeat with the remaining batter, greasing the skillet as needed.
08 - Serve warm with butter, maple syrup, or preferred toppings.

# Expert Advice:

01 -
  • The cornmeal creates a subtle crunch and deeper flavor that regular pancakes can't touch.
  • They're sturdy enough to hold up to toppings without falling apart, yet still fluffy in the middle.
  • Fresh corn kernels make each bite a little surprise, keeping things interesting from one flapjack to the next.
02 -
  • Don't skip letting the batter rest for 5 minutes; it makes a visible difference in how fluffy and tender they turn out.
  • Medium heat is your friend here; too high and the outside burns before the inside cooks through, too low and they become dense.
03 -
  • If you don't have buttermilk on hand, make a quick substitute by stirring 1 tablespoon of lemon juice into a cup of whole milk and letting it sit for 5 minutes.
  • The secret to getting crispy edges while keeping the inside tender is using medium heat and not flipping too early, even though the temptation to check is real.
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