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Lemon Cornmeal Pancakes

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

 
Weekends are made for sleeping in and for pancakes. Ok, let’s be honest, we have a baby, so we are not sleeping in anymore, but we are still making pancakes. My husband, Josh, would be fine eating our Cinnamon Streusel Pancakes every weekend, but I like to try new pancake recipes. I spotted Jenna’s (Tasty Kitchen member and fellow Tasty Kitchen Blog contributor Eat, Live, Run) recipe for Lemon Cornmeal Pancakes on Tasty Kitchen and added them to our weekend breakfast menu. They looked so fluffy and delicious, I had a hard time waiting until the weekend to make them. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

To make the pancakes you need the following ingredients: eggs, buttermilk, cooking oil, flour, sugar, cornmeal, a lemon, baking powder, baking soda, salt, and butter. I bet you have all of the ingredients in your kitchen right now. We did! 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

In a large bowl, add the 3 eggs. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Beat the eggs with a whisk, until smooth. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Pour in the buttermilk.

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Add the cooking oil and whisk until smooth. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

In a separate bowl, combine the flour and cornmeal. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Add in the sugar. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Add in the lemon zest. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Add in the baking powder, baking soda, and salt. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Whisk the dry ingredients together. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Add the dry ingredients to the wet ingredients. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Stir until just combined; don’t over mix. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Melt butter over a hot skillet or griddle. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Cook pancakes for 30 seconds on each side. Be careful—they brown quickly. 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

Serve pancakes warm with topping of your choice! 

 
 
 
Tasty Kitchen Blog: Lemon Cornmeal Pancakes. Guest post by Maria Lichty of Two Peas and Their Pod, recipe submitted by TK member Jenna Weber of Eat, Live, Run.

My oh my, are these pancakes good! They are thick, hearty, and have a refreshing hint of lemon, which makes them perfect for spring. We served them with butter and maple syrup, but I am sure they would be great with fresh fruit as well. I think I will try strawberries or blueberries next time. The pancakes are very filling. I wanted to eat a huge stack because they are so tasty, but I could only tackle one. We saved the leftover pancakes and had them for breakfast the next day. They were just as good reheated. 

Thanks Jenna for a wonderful pancake recipe. These Lemon Cornmeal Pancakes are definitely going to make a regular appearance at our house. They are the perfect weekend breakfast treat. Make sure you visit Jenna’s blog, Eat, Live, Run, for other fantastic recipes. Be prepared to stay awhile, her site is filled with deliciousness! 

 
 

Printable Recipe

Lemon Cornmeal Pancakes

See the full recipe post on EatLiveRun’s site!
4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

These pancakes are the true breakfast of champions.

Ingredients

  • 3 whole Eggs
  • 1 cup Buttermilk
  • 2 Tablespoons Cooking Oil
  • ½ cups Flour
  • 2 Tablespoons Sugar
  • 1 cup Cornmeal
  • 1 whole Lemon, Zested
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • Butter, For Cooking Pancakes

Preparation Instructions

Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended.

In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.

Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful—they brown quickly!

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 

30 Comments

Comments are closed for this recipe.

Andrea on 6.6.2012

I made these for breakfast this morning along with a blackberry topping to go with :) SO yummy! I love cornmeal and I LOVE lemon pancakes so when I saw this recipe I knew I just had to make it! I’ll be making it again, thank you for the recipe!

Anna on 5.26.2012

I made these just now–they were pretty good! I omitted the lemon zest and used a squeeze of lemon juice instead, and replaced buttermilk w/ buttermilk substitute (milk+vinegar) They came out okay…They were pretty dry though? Are they supposed to be like that? :\ But overall they were pretty good :) they puffed up nicely!

Tabitha on 4.6.2012

I made these tonight for dinner and every plate was cleared with not a spec of pancake left! I made a warm blueberry sauce for them and it was perfect for these pancakes.

But I need help! My pancakes were as flat as pancakes! I see the picture of your big fluffy ones, and mine did not look that way at all. I came back tonight to reread the recipe to see if I missed anything. I see the recipe says “1/2 cupS flour” – was there supposed to be a number ahead of the 1/2? The batter was really thin, and the resulting pancake very thin as a result, and I’m suspecting a flour misprint.

Can you help me out, kind folks?!

Still delicious regardless of how flat I made them!

    Avatar of TK-Erika

    TK-Erika on 4.6.2012

    Hi Tabitha! Yes, the flour measurement is correct: 1/2 cups flour. I’ve made many a flat pancake in my life, and the usual culprits are either over-beating the batter, or stale baking soda/powder. Hope that helps! (And that blueberry sauce you made sounds perfect with these!)

Chrissy on 4.3.2012

Excellent! I’m gluten-free, so I just omitted the flour, using almond flour and 1/2 tsp xanthan gum.