American Southern Corn Pancakes are a savory-sweet side dish made with both all-purpose flour and cornmeal. They are crispy on the outside, soft on the inside, and fluffy all over. You can eat them for breakfast with syrup or serve them along with barbecued meats to sop up all the delicious juices.
This recipe uses a combination of both regular flour and cornmeal, giving it a distinct corn flavor but a lighter texture than using cornmeal all on its own. If you want even more corn flavor, try folding in fresh or thawed frozen corn kernels into the batter before cooking. For a savory twist, you can also add chopped fresh herbs or minced jalapeños.
Cornmeal is made from ground dried corn kernels and comes in coarse, medium, and fine grinds. For this recipe use either fine or medium grind, to avoid any unpleasant crunch in your pancake. Do not use corn flour, which is too finely ground.
American Southern Corn Pancakes Recipe
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup plain full-fat yogurt
- 1/2 cup whole milk
- 2 eggs lightly beaten
- 2 egg yolks
- 5 tablespoons unsalted butter melted
- clarified butter or oil for cooking
- In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the yogurt, milk, eggs, yolks, and melted butter.
- Pour the yogurt mixture into the flour mixture and whisk together until the batter is well combined. Let rest for 30 minutes for the starches to develop.
- Warm 1 ½ tablespoons of clarified butter in a skillet over medium heat for 30 seconds. Spoon the batter into the skillet and cook until the tops begin to bubble lightly, this takes about 2 minutes. Flip and cook until the bottoms are brown, about 30 seconds more. Repeat with the remaining batter, adding more clarified butter as needed.