Southern-Style Cornmeal Pancakes: Crispy, Fluffy, and Irresistibly Delicious
Indulge in the ultimate breakfast treat with these Southern-style cornmeal pancakes. Perfectly crispy on the outside and fluffy on the inside, these pancakes are a delightful blend of traditional Southern flavors and comforting textures. Whether you’re enjoying them with maple syrup, dipping them in greens, or trying the cornbread pancake variation, this recipe is sure to become a family favorite.
Ingredients
- 1 cup self-rising flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup water
- 1/4 cup cooking oil (vegetable, canola, or melted bacon fat)
- 1 tablespoon butter or oil mixture for frying
Preparation
1. Prep Your Station: Line a baking sheet with paper towels and place a rack on top to keep pancakes warm and crispy.
2. Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using).
3. Combine Wet Ingredients: In a measuring cup, mix buttermilk, water, and oil until well combined. Add eggs and whisk thoroughly.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Cook Pancakes: Heat a cast-iron skillet over medium to medium-high heat. Add a mixture of butter and oil to the pan. Pour 1/8 cup of batter for each pancake. Cook until golden and crispy on one side, then flip and cook the other side until equally golden.
6. Serve and Enjoy: Transfer pancakes to the prepared rack to drain excess oil. Serve immediately with maple syrup, as a snack, or dipped in greens for a savory twist.
Variations
Cornbread Pancake: Add 1 cup of fresh corn kernels to the batter. Pour the batter into a hot, well-oiled 8-inch cast-iron skillet. Cook over medium heat for 10-15 minutes per side until browned. Alternatively, bake in a preheated oven at 425°F for 15-20 minutes, flipping halfway through.
Pro Tip: Spray a non-stick spray in your measuring cup for easy batter release. If you don’t have a 1/8 cup measure, use a small ladle for consistent portions.
Enjoy these Southern-style cornmeal pancakes for breakfast, brunch, or any time you crave a taste of the South!
