Cornmeal Pancakes

These cornmeal pancakes are light and fluffy with great texture. For a special breakfast treat, these pancakes are best served warm with syrup and assorted fresh fruit.

Cornmeal Pancakes

Prep Time: 60 minutes
Share Formula:


Cake Flour8-808-
Bread Flour2-202-
Red Star Replacit Mlk Bread18151500
Red Star Non-GMO Double-Acting Baking Powder-148.75-875
Cooked Non-GMO Cornmeal (cold and well drained)6-606-
Whole Eggs4-404-
Melted Butter4-405-
Water +/-12-12012-

Lesaffre Products Used


Sift together flour with Red Star Double-Acting Baking Powder and Red Star Replacit Milk Bread. Next, incorporate with sugar and salt and then add the cooked, fully-cooled cornmeal. Add honey and eggs and blend until batter is smooth. Then add melted butter and water and continue to mix until smooth


Allow batter to rest for approximately 1 hour prior to use. Please note that batter will thicken slightly during resting so additional water may be added to improve pouring consistency, if necessary. Conversely, if the batter is too soft, additional sifted cake flour may be added.


To cook, pour batter onto a heated griddle, 325° to 350°F (163° to 177°C), that has been slightly greased. Cook pancakes until both sides are nicely browned. Remove from griddle and serve warm.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to