Recipe by CocoBean
"These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy! "
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1 1/4 cups
butter, melted and cooled
These came out awesome!!!! I used 1 TBS Vinegar & milk instead of the buttermilk and they were delicious! Great consistency with no alterations. See Photo :)
Nah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy.
review by a nine year old
well i would eat the pancakes if it was my only option but if i didnt have to i wouldnt
Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crunchy crust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!
Great cornmeal flavour. I didn't have buttermilk, so I used 2% milk, and I only used 1 tbsp sugar as there is plenty if you're topping it with real maple syrup. I'd probably add a bit of vanilla next time. This recipe made about eight 6-inch pancakes.
I followed the recipe and it was great. I have a stupid question, when you modify the recipe the rating you give it is it for the original or the modified? Ratings should be based on the recipe. IF you modify it and it does not taste good then don't rate the recipe to mislead people due to your modifications.
This recipe is fabulous as is! Since we tried it, we've made these once a week (it's been several weeks). I always think I'll just save the leftovers in the freezer... yeah. No leftovers.
**tip** Sometimes I save time by mixing all the dry ingredients together the night before, cover and leave them on the counter. In the morning, I just preheat the pan while I mix together my 3 wet ingredients and breakfast is on in no time!
These are kind of like a sweet cornbread but in pancake form. Like a johnnycake almost. If you are expecting pancakes and not a pancake version of cornbread, you will be disappointed. Adjust the sugar to reflect the amount of sweet you like in your cornbread. I think I put in 3 teaspoons, and it was fine. I will make these again.
It was very tasty and easy to make. I gave it a four instead of a five only because it was way too thick as-is and I had to add a half a cup of whole milk. Otherwise, it was delicious. Thanks for sharing it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 90
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