Cornmeal Molasses Pancakes ~ The morning after a holiday always means pancakes. I don’t know why. That’s just the way it is. Don’t bother fighting it.

I’ve made Gingerbread, Cocoa, Banana, 7 Grain Pumpkin, Whole Wheat Oatmeal, and now these. I’ve loved them all, but I still get super excited about each new incarnation. The cornmeal, molasses and spices in these pancakes are reminiscent of Indian Pudding, an venerable old New England dessert that goes back to colonial times. Cornmeal, molasses spices, and milk are slowly cooked in a low oven into an unbelievable thick porridge-like pudding that is jaw-droppingly good with vanilla ice cream on top. But that’s another story. These pancakes have some of that deliciousness going on.

Be sure to serve these with lots of good maple syrup, the pancakes get their sweetness from the syrup, there is no sugar in the batter. The combination of the syrup with the nutty cornmeal, the molasses, and all the spices is a good one!

Cornmeal Molasses Pancakes

5 from 1 vote

Cornmeal Molasses Pancakes are fluffy, with just the right amount of spice. These cornmeal pancakes are the perfect fall breakfast!

Print Recipe Rate Recipe

Prep Time:10

Cook Time:10

Total Time:20

Servings: 6

Ingredients

wet ingredients

1 large egg
1 1/4 cups buttermilk
4 tablespoons molasses
1/4 cup butter, melted

dry ingredients

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

Instructions

Whisk the wet ingredients together in a large glass measuring cup.
Whisk the dry ingredients together in a medium sized mixing bowl.
Add the wet to the dry, stirring just until combined, don’t over mix, lumps are ok… If the batter seems to thick, add a little more buttermilk.
Using a 1/4 cup measure, drop pancake batter onto hot griddle.
Cook pancakes on hot griddle for about 2 minutes, until golden brown. Use a spatula to flip pancakes over. Cook for another 1-2 minutes.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: cornmeal pancakes, pancakes

Nutrition

Serving: 2 pancakes · Calories: 277 kcal · Carbohydrates: 39 g · Protein: 6 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 53 mg · Sodium: 416 mg · Potassium: 476 mg · Fiber: 2 g · Sugar: 13 g · Vitamin A: 359 IU · Vitamin C: 0.01 mg · Calcium: 154 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Questions and Reviews

Sue says:

I absolutely love Indian pudding, I will have to make it for the blog this winter!

Tricia says:

Well these pancakes look perfect. Beautiful photos too. My husband and I did go out on Friday night and went to our local Best Buy. I think we missed the crowds and were darn happy about it!

katrina hall says:

Oh my word – these look wonderful! But I was seduced when I saw your Banana pancake link: what isn’t to love? Hmmmm. Maybe I’ll try all of them and report back:)

Ocean Breezes and Country Sneezes says:

Oh, these pancakes look fantastic! We drove to our cottage and well I did go shopping, in Saco, ME @ Reny’s, it’s a “Maine Adventure.”

Rebecca Subbiah says:

wonderful pancakes 🙂 you make the best ones

Averie @ Averie Cooks says:

Love all the linkbacks to your previous creations – thank you!

“Cornmeal, molasses spices, and milk are slowly cooked” — wow that sounds so good! I almost never make pancakes but you made me want to change all of that!

Karen Robbins says:

The pancakes look great! No shopping for me today, did that once and swore I would never do it again!!