Baked Cornmeal Griddle Cakes

Cornmeal Griddle Cakes, we have made multiple times. We have a traditional Tuesday night pancake night. I was surprised in my past posts that I had not talked about these because we LOVE them. I hope the other Baked bakers enjoyed them too.

Other pancakes that we have loved also:
Pumpkin Pancakes with Rootbeer glaze
Sweet Potato Pancakes
Cinnamon Roll Pancakes
Souffle Pumpkin Pancake
Banana Fluff for Pancakes
4 Grain Healthy Pancakes

We like to make them small because these beauties don't seem to finish cooking in the middle..without drying the edges. So my note in the side bar is to make them dollar size and not quarter cup size. ST made super small ones that were the best..smaller is better we decided this time.

They are beautiful and everyone loves the cornmeal kick.

My four year old daughter really wanted to have salad for lunch...and turned hers into a salad with a "peek a boo" pancake. My suggestion..don't eat these with blue cheese dressing. They are much better with maple or coconut syrup.

The recipe was found online at Baked Sunday Mornings

Cornmeal Griddle Cakes
recipe source : Baked Explorations, p. 45

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup yellow cornmeal
2 tablespoons firmly packed light brown sugar
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted


In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
Bring 1 ½ cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost to room temperature. Add the brown sugar and stir until combined.
In a medium bowl, whisk the eggs until pale yellow. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Stir in the melted butter.
Heat a skillet or griddle pan over medium-low heat.
Add 1 or 2 tablespoons butter to the skillet and make sure it coats the surface. Drop griddle cakes in ¼-cup batches into the skillet (they will spread – do not crowd the pan). Cook until the bottoms are medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Continue cooking and serving until all the batter is gone. Serve with generous amounts of sweet butter.