Food & Wine

What's This?
Serving size 4
Prep Time
Total Time

Using polenta in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.


1 ¼ cup all-purpose flour¾ cup cornmeal1 Tbsp sugar1 tsp cinnamon1 tsp baking powder½ tsp baking soda pinch of salt1 cup low-fat buttermilk2 large egg, beaten¼ cup olive oil¼ cup water


1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

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Tags: Brunch, Pancake, Healthy, Vegetarian, Grain, Egg, Dairy, American, Quick, 30 Minute, Mother's Day, Father's Day

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