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Given the choice between pancakes
and waffles, I will almost always choose waffles. In fact, these cheddar cornmeal pancakes were originally headed in that direction until I realized my waffle maker is broken and I need a new one. So pancakes they are.
These are pretty easy to whip up, and make a quick and easy side dish or lunch option. You could add some tuna to the batter to make a more substantial dinner if you don’t want to go to any more trouble or serve with a small salad. Or you could always top with something — barbecue or chili, or like a favorite local restaurant near me, fried artichoke hearts. These have kind of a cornbread texture, with pockets of sharp cheddar. I topped mine with hot sauce and some leftover homemade ranch dressing
I had in the fridge. It’s an easy, yet satisfying, meal. What could be better?
Cheddar Cornmeal Pancakes
Cheesy and delicious, these easy cheddar cornmeal pancakes are the perfect dinnertime side dish or savory snack.
- 1 1/2 cups flour
- 1 cup coarse yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups buttermilk
- 2 eggs
- 6 tablespoons melted butter cooled slightly
- 2 cups shredded sharp cheddar cheese
- Butter or oil for frying
- Toppings: chopped scallions hot sauce, ranch, sour cream
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Put he flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
In a separate bowl, add the buttermilk, eggs, and cooled melted butter. Whisk well.
Add the liquid to the dry ingredients and stir until just combined. Stir in the cheese.
In a heavy skillet, preferably cast iron, melt some butter or heat some oil over medium heat.
Pour the batter into the skillet and cook until it bubbles up. Carefully flip, and continue cooking until both sides are golden brown.
Continue cooking until all are done. Serve with desired accompaniments.