Cornmeal Molasses Pancakes Recipe

Experience the magic of these ethereal cornmeal molasses pancakes! Soft, delicate, and with a subtle molasses sweetness, they're like fluffy cornbread in pancake form. This recipe delivers a unique twist on classic pancakes, perfect for a weekend brunch. Serve them Missouri-style with warm maple syrup and crispy bacon for a truly unforgettable breakfast or brunch experience.

Prep Time 10 mins
Cook Time 15 mins
Calories 84.9 kcal
Protein 4g
Rating 5.0 (4 Reviews)
Cornmeal Molasses Pancakes 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Molasses Pancakes

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How to Make Cornmeal Molasses Pancakes

  1. In a large bowl, whisk together 1 large egg, 1 cup buttermilk, 1/4 cup molasses, and 1/4 cup melted unsalted butter until well combined.
  2. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
  3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  4. Stir in 1/2 cup fine cornmeal until just combined. The batter will be slightly lumpy.
  5. Heat a lightly oiled griddle or large skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface before flipping.
  7. Serve immediately with butter, sorghum molasses, and/or maple syrup. Enjoy with crispy bacon for a complete Missouri-style breakfast!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

7g

Fat

10g

Carbs

3g

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