Buttermilk Corn Pancakes

This is a perfect accompaniment to our Ultimate Veggie Chili, or any other chili you love, as a new, lighter, fluffier twist on a traditional pairing. Instead of topping it with cornbread, why not serve it on top of the cornbread?


3/4 cup cornmeal 3/4 cup all-purpose flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 cup fresh or frozen corn
1 large egg
1 tablespoon canola oil

Combine dry ingredients. Combine wet ingredients and then stir in to dry ingredients until just mixed. (Batter will be slightly lumpy.)  Cook just like pancakes in a small skillet over medium high heat.

*I tested this with rice flour instead of wheat, and they came out just fine.


  1. Dave Mattison says

    This looks really good! I really do hope to get to try it soon provided time permits. They just look so toasty yummy.

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