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Cornmeal-Wheat Pancakes

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Total Time
Prep: 15 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. —Elisabeth Larsen, Pleasant Grove, Utah

Test Kitchen Approved

Cornmeal-Wheat Pancakes

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Yield: 12 pancakes (1/2 cup honey butter)
Prep: 15 min
Cook: 5 min
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Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 large eggs
  • 1-1/2 cups buttermilk
  • 1/4 cup canola oil
  • honey butter:
    • 1/4 cup butter, softened
    • 1/4 cup honey
    • 1 teaspoon ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
  3. In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes.

Nutrition Facts

3 pancakes with 2 tablespoons honey butter: 538 calories, 29g fat (10g saturated fat), 140mg cholesterol, 1141mg sodium, 60g carbohydrate (25g sugars, 3g fiber), 12g protein.
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