Stone-Ground Cornmeal Pancakes with Maple-Infused Butter
Fluffy pancakes made with coarse stone-ground cornmeal, served warm with butter infused with sweet maple syrup for a comforting breakfast. This american-inspired breakfast ready in about 25 minutes layers stone-ground cornmeal, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup stone-ground cornmeal
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp, melted plus 2 tbsp for maple butter unsalted butter
- 2 tbsp pure maple syrup
- for cooking vegetable oil
Instructions
- Step 1: In a large mixing bowl, whisk together 1 cup stone-ground cornmeal, 1/2 cup all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until evenly combined.
- Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter will be slightly lumpy—do not overmix.
- Step 4: In a small bowl, mix 2 tbsp unsalted butter with 2 tbsp pure maple syrup until well blended and set aside.
- Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on the surface and edges look set.
- Step 6: Flip pancakes and cook for another 2-3 minutes until golden and cooked through. Serve immediately topped with the maple-infused butter.
Frequently asked questions
How long does Stone-Ground Cornmeal Pancakes with Maple-Infused Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Stone-Ground Cornmeal Pancakes with Maple-Infused Butter?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Stone-Ground Cornmeal Pancakes with Maple-Infused Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stone-Ground Cornmeal Pancakes with Maple-Infused Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stone-Ground Cornmeal Pancakes with Maple-Infused Butter?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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