Cornmeal Pancakes with Orange Syrup
Easy Cornmeal Pancakes with Orange Syrup. Light and fluffy with a zesty citrus flavor. This homemade pancake recipe is a textural work of art.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 14 pancakes (5-inch)
- 1 1/2 cups all purpose flour
- 3/4 cup yellow cornmeal not mix
- 1/4 cup Wholesome!™ Organic Cane Sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 cups whole milk
- 2 large eggs
- 1/4 cup unsalted butter melted (plus extra for griddle)
- Zest of 2 oranges divided
- 1 cup Wholesome!™ Organic Pancake Syrup
Preheat a griddle to 375 degrees F. (Or a large skillet to just above medium heat on the stovetop.) Pour the flour, cornmeal, Wholesome! Organic Cane Sugar, baking powder, baking soda, and salt in a large bowl. Whisk well.
Whisk in the milk, eggs, melted butter and half the orange zest. Whisk the batter until completely smooth.
Once the griddle is very hot, butter the surface. Use a 1/4 cup scoop to dollop the thick batter into 4- to 5-inch circles. Cook until the edges are dry and the centers are bubbly, then flip and cook another 1-2 minutes. If the pancakes are too dark, turn down the heat. Repeat with the remaining batter and additional butter.
Meanwhile, whisk 1 cup of Wholesome! Pancake Syrup with 1 teaspoon orange zest. Taste and add additional orange zest if desired. Once the cornmeal pancakes are finished cooking, serve warm with the orange syrup.