World's Best Corn Griddle Cake Recipe (These are also called Corn Pancakes)

Warm Corn Griddle Cakes with butter and maple syrup

The Best Corn Griddle Cakes Ever

If you love the taste of corn -- and pancakes -- you're going to love making corn griddle cakes. This recipe is easy, and makes the tastiest ones I've ever eaten.

I had a friend in Dallas who would make these. This was the first recipe he shared that I'd never even heard of before. My mom only made conventional pancakes, which were delicious, of course (hi mom!) and so I looked forward to trying them.

I kinda went crazy and ate them all the time for a while.

Here's the recipe -- and I won't take responsibility if you go crazy too.

The Ingredients

The ingredients are divided into WET and DRY ingredients. This will be further explained below in the directions.

DRY ingredients:

1 cup cornmeal (I use yellow, but you can also use white cornmeal)

1 cup flour

3 tbsp. sugar

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

WET Ingredients:

1/3 cup butter, MELTED

1 egg, beaten with fork

2 cups buttermilk

1/2 cup milk

How To Make The Corn Griddle Cake Batter

You'll need two bowls, one large and one small one.

Into the larger bowl, put all of your dry ingredients then stir together. Make sure that the baking powder and baking soda have been fully incorporated into the ingredients.

Into a smaller bowl, put the WET ingredients. I usually put the butter into my Pyrex bowl and microwave it to melt the butter. Once the butter is melted I add the egg and mix with a fork, then add the buttermilk and milk. Make sure the wet ingredients are fully incorporated.

Now, here's the trick: pour the WET ingredients into the DRY ingredients, and fold carefully. DON'T OVERMIX. I stir until the two have come together, which only takes about 14 (or so) strokes with my wooden spoon. There will be little lumps of dry ingredients here and there -- this is the way it's supposed to be.


How to Cook These Great Corn Pancakes

Preheat an electric skillet (or skillet on the stove -- I think an electric skillet is easiest) to HOT, then add a pat of butter to melt. Spread the butter evenly over the bottom of the skillet with a paper towel.

Pour the batter -- about 1/3 cup -- onto the hot skillet. When the sides appear dry, and you see small bubbles forming on the top, flip over to cook the other side. This will only take about 2 minutes for the first side, and about one minute for the second side. (Taste the first one to make sure it is fully cooked... skillet heat differ and you want to make sure the cake is done.)

Put the cooked cakes onto a platter and cover with a cloth to keep warm while you make the rest.


Final Notes

This recipe makes about a dozen 5" pancakes.

Serve them with lots of soft butter and honey.

Or with butter and maple syrup.

You and your Loved Ones will love 'em!

Let us know how you eat them:

How do you like to eat corn pancakes?

  • With butter and warm syrup
  • With butter and honey
  • With lots and lots of butter... and nothing else
  • With jam or jelly
  • I've never eaten them but I promise to make them this weekend!
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Comments 5 comments

alekhouse profile image

alekhouse 4 years ago from Louisville, Kentucky

These sound so good, I just might make them for dinner tonight in stead of waiting for breakfast. Thanks.


Marla Rose 4 years ago

These corn cakes are sure making me hungry. They look so appetizing! I've never tried maple syrup on corn cakes before. The syrup probably makes them taste richer! Corn cakes by themselves with butter taste great too! I can't forget the butter! I eat my corn cakes with plenty of butter. Thanks for this recipe Buster Bucks!


Buster Bucks profile image

Buster Bucks 4 years ago from Sonoma County, California Author

Yes, I love adding fresh fruit to griddle cakes!

Thanks, Rochelle, for taking thentime to write.

Best regards,

Buster


rjsadowski profile image

rjsadowski 4 years ago

Corn griddle cakes sound interesting . Just another recipe to put on my list of things to try.


Rochelle Frank profile image

Rochelle Frank 4 years ago from California Gold Country

I like your mixing tips. I make cornmeal griddle cakes occasionally. (Sprinkle a few frozen blueberries on them before you flip, and they make their own jam.)

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