Cornmeal Pancakes, stacked high and topped with Fresh Cranberry Compote, are a fabulous holiday breakfast or anytime weekend brunch.
Fluffy, golden Cornmeal Pancakes are easy to make and have a beautiful, complex flavor. Perfect for lazy weekend breakfasts or a special holiday brunch, these festive griddle cakes are a favorite of kids and adults alike. Like our skillet cornbread, Cornmeal Pancakes cakes are crispy on the outside and light and fluffy inside. You can eat them with your hands or top them with fresh cranberry compote.
Ingredients
- FLOUR: AP Flour (All Purpose Flour)
- CORN MEAL: yellow corn meal (fine ground cornmeal or medium grind cornmeal)
- SUGAR: granulated sugar
- BAKING POWDER: baking powder
- BAKING SODA: baking soda
- SALT: sea salt or Kosher salt
- MILK: whole milk, 2% milk, or any nut milk
- WHITE VINEGAR: white vinegar
- EGGS: large eggs or extra large eggs
- MARGARINE or SALTED BUTTER: melted margarine or melted butter
- VEGETABLE OIL: vegetable oil as needed
For the Cranberry Topping
- CRANBERRIES: fresh cranberries
- SUGAR: granulated sugar
- WATER: tap water or filtered water
*see recipe card for quantities.
Instructions
- Mix the Wet Ingredients: Measure milk and place in bowl. Add vinegar and allow to sit for 15 minutes (the milk will start to curdle so don't be alarmed).
- Mix the Dry Ingredients: Combine the dry ingredients and mix to combine.
- Add Eggs and Melted Margarine to the Wet Mixture: Once milk has set for 15 minutes, add melted margarine and eggs and mix.
- Combine Wet Ingredients with Dry Ingredients: Mix wet ingredients with dry ingredients until combined.
- Cook Pancakes: Heat a large cast iron skillet on stove top until hot. Add a little oil (about a tbsp) and drop batter by ¼ c fulls. Cook until bubbly, then flip and cook another 30 seconds. Continue until all pancakes are done.
- Make Cranberry Compote topping: Place cranberries in a medium sauce pan and cook over low heat until the berries start to "pop". Add sugar and water and cook for 5 minutes over medium heat. Mix 1 teaspoon corn starch with 1 tablespoon of water. Add to mixture and stir.
- Top Pancakes with Cranberry Topping: Remove topping from heat and serve in between pancakes and on top.
Top tip
For a crunchy, textural pancake, use medium grind cornmeal. For a less crunchy pancake, use finely ground cornmeal.
Variations
- toppings: not a fan of cranberry compote? Top 'em with a pat of butter and maple syrup. Or try our homemade Bourbon Maple Syrup.
- add-ins: mix some fresh cranberries or blueberries right into the batter, or add chopped pecans.
- gluten free: substitute a gluten free flour (like oat flour or ground rolled oats) for AP flour.
Storage
- Store cooked pancakes (without topping) in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave.
- Freeze cooked pancakes (without topping) in an airtight container, stacked with parchment or waxed paper in between each pancake.
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FAQ
We recommend a cast iron skillet or a griddle for best results.
A fine grind cornmeal is easiest and works best, like Bob's Red Mill Whole Grain Corn Flour.
Yes. Cook all pancakes and cover with a clean kitchen towel. Pop them in the microwave when ready to serve.
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Cornmeal Pancakes recipe
Cornmeal pancakes, stacked high and topped with Fresh Cranberry Compote, are a fabulous holiday breakfast or anytime weekend brunch.
- Total Time: 35 mins
- Yield: 12-18 pancakes 1x
Ingredients
FOR PANCAKES:
- 1 ½ C all purpose flour
- 1 ¼ C yellow corn meal
- ¼ C sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ C milk
- 1 tbsp white vinegar
- 3 large eggs
- 5 tbsp melted margarine
- vegetable oil as needed
FOR CRANBERRY TOPPING:
- 2 C fresh cranberries
- ½ C sugar
- ¼ C water
Instructions
TO MAKE PANCAKES:
- Measure milk and place in bowl. Add vinegar and allow to sit for 15 minutes (the milk will start to curdle so don't be alarmed).
- Combine the dry ingredients and mix to combine.
- Once milk has set for 15 minutes, add melted margarine and eggs and mix.
- Combine with dry ingredients and mix until combined.
- Heat a large cast iron skillet on stove top until hot. Add a little oil (about a tbsp) and drop batter by ¼ c fulls. Cook until bubbly, then flip and cook another 30 seconds. Continue until all pancakes are done.
TO MAKE CRANBERRY COMPOTE TOPPING:
- Place cranberries in a medium sauce pan and cook over low heat until the berries start to "pop". Add sugar and water and cook for 5 minutes over medium heat.
- Mix 1 teaspoon corn starch with 1 tablespoon of water. Add to mixture and stir.
- Remove from heat and serve in between pancakes and on top.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 515
- Sugar: 53.7 g
- Sodium: 737.5 mg
- Fat: 12.8 g
- Carbohydrates: 94.1 g
- Protein: 12 g
- Cholesterol: 113.3 mg
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Penny Wolf says
Corn cakes are one of my favorite things. With cranberries is a match made in Heaven.
Jackie says
thanks so much Penny! And thanks for stopping by!