Whole grain cornmeal pancakes are fluffy, easy, & super healthy! No buttermilk or yeast needed, these simple pancakes can be made in minutes!
How am I just now getting to the cornmeal pancake party?
This recipe is quickly becoming a breakfast staple in our house, and even my picky toddler loves them. These healthy cornmeal pancakes are easy to make, super fluffy, and seriously taste so good!
What are cornmeal pancakes?
Cornmeal pancakes are exactly what they sound like, they’re pancakes made with cornmeal! Not to be confused with johnnycakes, which are made with 100% cornmeal.
My healthy version of these includes equal parts cornmeal and whole wheat pastry flour. The flour makes them more fluffy than they are traditionally, and I think it makes them tastier, too!
Are cornmeal and polenta the same thing?
Polenta is actually cornmeal that has been boiled and cooled into a log or loaf. Polenta can be made into pancakes, but they are really dense and not very fluffy.
Cornmeal on on the other hand, is simply corn flour, and can be found in the baking section of the grocery store. It’s a dry ingredient, and comes coarsely ground or finely ground. For this healthy cornmeal pancake recipe, you definitely need to use a finely ground cornmeal.
Healthy Cornmeal Pancakes
To make these pancakes healthy, definitely use a whole wheat pastry flour rather than regular whole wheat flour or all purpose. Whole wheat pastry flour has more fiber and nutritional value than white flour, but is ground finely enough to not leave your pancakes super dense or dry!
Lately, whole wheat pastry flour has been more difficult to find in the stores, so I’ve linked to my favorite brand here:
These pancakes also have plain Greek yogurt for some added protein, and optional pea protein powder as well. The extra protein in these cornmeal pancakes makes them more filling and nutritious than traditional flapjacks.
One more thing, the toppings! These are great with honey, syrup, or butter on them (just like all pancakes) but I prefer to keep them as nutritious as possible. A healthy way to have these in the morning is to top them with chia seed jam! My baby girl LOVES them this way, and so does her mama!
RELATED: Homemade Chia Seed Freezer Jam
Freezer Friendly
I love freezer breakfasts, and this one is just that. Simply make these healthy pancakes up in advance, then freeze them for up to 3 months!
Similar to my homemade black bean burgers, I like to freeze these with parchment paper in between them. That way, they don’t stick together and you can pull out exactly how many you need!
When you’re ready to eat them, just microwave them for 1 or 2 minutes until thawed. Serve warm!
Budget Friendly
These simple and easy cornmeal pancakes are also one of the cheapest breakfasts you’ll ever make! This recipe makes 8 medium pancakes or 16 small pancakes for $3.20 total (or $.80 per serving).
Who doesn’t love a cheap, healthy recipe?
Recipe
Healthy Cornmeal Pancakes
Ingredients
- 1 cup finely ground cornmeal
- 1 cup whole wheat pastry flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup plain Greek yogurt
- 1⅓ cup unsweetened almond milk
- 3 tbsp honey
- 1½ tsp apple cider vinegar
- 1-2 scoops pea protein (optional)
Instructions
- Stir together all dry ingredients in a medium bowl. Set aside. (Add your pea protein powder here if using).
- In another medium bowl, stir together the wet ingredients. Pour wet ingredients over the dry ingredients and whisk until well combined.
- Heat your skillet or griddle on medium-low heat. (I like to spray mine with Ghee or avocado oil between each pancake to keep it from sticking).
- Pour ⅓ cup of batter (for medium pancakes) or ¼ cup of batter (for small pancakes) into the heated skillet. Cook pancake for 1-1 ½ minutes, flip, then continue to brown for 1 more minute.
- Serve cornmeal pancakes warm with butter, honey, syrup, or chia seed jam!
Notes
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If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Are you excited to join the cornmeal pancake party? I can’t wait to hear what you think!
xoxo Megan
David L Byars says
I followed the recipe and it was way too doughy. I had to think it down with more liquids, mostly water. Otherwise, delicious!
Emma Steen says
Hi Megan, I came across your name from a Starbucks email. Your cornmeal pancakes recipe sounds good; I’ll try it.
I like your explanation of cornmeal grinds. My nationality background is Italian, so I frequently make polenta which is a definite staple of northern Italians.
(I have first cousins in Italy whom I keep in touch with, thus been to Italy 5 times including studies at University of Pavia, Italy and speak Italian)
I’m a retired R.D., L.D. and was chair of several committees for several decades, 1960’s – 2000. I chaired cookbook TASTEFULLY OREGON that was prepared & published by then-Oregon Dietetic Assn.
Best wishes to you and your family, Emma Steen p.s. I note your comment of liking wine; Northern Italy produces excellent grapes and makes great wine. cheers !
Megan Byrd, RD says
Oh my goodness, I will definitely have to check that cookbook out, and some Northern Italian wine! Thank you so much for sharing! 🙂