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Pioneer Pancakes

Make fluffy pancakes with cornmeal and buttermilk!

Make fluffy pancakes with cornmeal and buttermilk!

Yield: 8 pancakes

Start Cooking

1 ¼ cups flour

½ cup yellow cornmeal

1 ½ tsp baking powder

¼ cup sugar

½ tsp baking soda

½ tsp kosher salt

2 eggs

1 cup buttermilk

vegetable oil

2 Tbsp vegetable oil

maple syrup (for serving)

medium bowl

dry measuring cups

measuring spoons

measuring spoons

whisk

large bowl

liquid measuring cup

skillet

cooking spray

turner spatula

1

2

3

4

5

6

Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Whisk flour, cornmeal, baking powder, sugar, baking soda, and salt in medium bowl. Set aside.

1

1 / 6

Measurements

1 ¼ cups flour

½ cup yellow cornmeal

1 ½ tsp baking powder

¼ cup sugar

½ tsp baking soda

½ tsp kosher salt

Crack eggs in large bowl. Add buttermilk and oil. Whisk until smooth.

2

1 / 6

2 / 6

Measurements

2 eggs

1 cup buttermilk

2 Tbsp vegetable oil

Add dry ingredients to wet ingredients. Whisk until just combined (some lumps are okay).

3

3 / 6

Measurements

Preheat large skillet over medium heat for 2-3 minutes. Grease with cooking spray.

4

4 / 6

Measurements

Add ¼ cup batter to skillet. Repeat for a second pancake. Cook until bubbles begin to burst, 2-3 minutes.

5

5 / 6

Measurements

Use spatula to flip. Cook until golden brown, about 1-2 min. Repeat for remaining batter. Serve with syrup. TASTE & SHARE!

6

6 / 6

Measurements

maple syrup, for serving

Hungry For More?

7 / 6

Measurements

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