12 Delicious Jordans Cornmeal Pancakes Recipes

Unleash the cozy comfort of homemade breakfast with our roundup of 12 Delicious Jordan’s Cornmeal Pancakes Recipes! Whether you’re craving a sweet morning treat or a hearty start to your day, these pancakes promise a delightful twist on the classic. Perfect for home cooks across North America, each recipe is a ticket to a fluffy, golden stack that’ll have everyone asking for seconds. Dive in and discover your new favorite!

Classic Jordans Cornmeal Pancakes with Maple Syrup

Perfectly golden and delightfully textured, these Classic Jordans Cornmeal Pancakes with Maple Syrup offer a rustic yet refined start to any morning, blending the hearty crunch of cornmeal with the sweet, velvety embrace of pure maple syrup.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups buttermilk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Clarified butter, for greasing
• Pure maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until thoroughly combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, melted butter, and vanilla extract, whisking until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon until just combined; avoid overmixing to ensure tender pancakes.
4. Heat a large skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Light and fluffy with a satisfying cornmeal crunch, these pancakes are a testament to simplicity and flavor. Serve them stacked high with a generous drizzle of maple syrup, or for an extra touch of indulgence, top with fresh berries and a dollop of whipped cream.

Jordans Cornmeal Pancakes with Blueberries

Brimming with rustic charm and a touch of sweetness, these cornmeal pancakes are a delightful twist on the classic breakfast staple, featuring bursts of juicy blueberries in every bite.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1/4 cup clarified butter, melted
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted clarified butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until the batter comes together; avoid overmixing to ensure tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, then sprinkle a handful of blueberries onto the surface of each pancake.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set, then flip carefully and cook for an additional 1-2 minutes until golden brown.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Yieldingly tender with a slight crunch from the cornmeal, these pancakes offer a harmonious balance of textures. The blueberries add a fresh, tangy contrast, making them perfect when drizzled with maple syrup or paired with a dollop of crème fraîche for an extra indulgent touch.

Savory Jordans Cornmeal Pancakes with Cheese and Herbs

Heirloom cornmeal transforms into golden, crisp-edged pancakes, elevated with a melty cheese blend and a whisper of fresh herbs, offering a sophisticated twist on a breakfast classic.

Ingredients

• 1 cup fine-ground heirloom cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 2 tbsp granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 cup sharp cheddar cheese, finely grated
• 2 tbsp fresh chives, minced
• 1 tbsp fresh thyme leaves
• Clarified butter, for frying

Instructions

1. In a large mixing bowl, whisk together the heirloom cornmeal, all-purpose flour, baking powder, sea salt, and granulated sugar until fully combined.
2. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, and melted unsalted butter, stirring until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to ensure tender pancakes.
4. Fold in the finely grated sharp cheddar cheese, minced fresh chives, and fresh thyme leaves until evenly distributed throughout the batter.
5. Heat a large skillet over medium heat and add a tablespoon of clarified butter, swirling to coat the pan evenly.
6. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until the underside is golden brown and the cheese is slightly oozing.
8. Transfer the cooked pancakes to a warm oven to keep them crisp while you finish the remaining batter, adding more clarified butter to the skillet as needed.

Delightfully crisp on the outside with a tender, cheesy interior, these pancakes are a harmonious blend of textures and flavors. Serve them stacked high with a drizzle of honey or a dollop of crème fraîche for an extra touch of indulgence.

Jordans Cornmeal Pancakes with Cinnamon and Apples

On a crisp morning, nothing quite compares to the comforting embrace of warm, golden pancakes, especially when they’re infused with the rustic charm of cornmeal and the sweet, spiced allure of cinnamon and apples. This recipe elevates the humble pancake into a gourmet breakfast experience, blending textures and flavors that dance harmoniously on the palate.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 2 tbsp clarified butter, melted
• 1 medium apple, peeled and finely diced
• Additional clarified butter for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, sea salt, and ground cinnamon until well combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted clarified butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender pancakes.
4. Fold in the finely diced apple, distributing it evenly throughout the batter.
5. Heat a large skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Serve immediately, stacking the pancakes high for a visually appealing presentation.

Melt-in-your-mouth tender with a delightful crunch from the cornmeal, these pancakes offer a symphony of flavors with the sweetness of apples and the warmth of cinnamon. For an extra touch of elegance, drizzle with maple syrup infused with a hint of vanilla or top with a dollop of crème fraîche and a sprinkle of cinnamon.

Gluten-Free Jordans Cornmeal Pancakes

Whisking together the finest gluten-free ingredients, these Jordans Cornmeal Pancakes offer a delightful twist on a breakfast classic, blending rustic charm with a light, airy texture that promises to elevate your morning ritual.

Ingredients

• 1 cup gluten-free cornmeal, finely ground
• 1 cup gluten-free all-purpose flour
• 2 tbsp organic cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk, room temperature
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, sift together the gluten-free cornmeal, gluten-free all-purpose flour, organic cane sugar, baking powder, baking soda, and sea salt to ensure a uniform texture.
2. In a separate bowl, whisk the lightly beaten pasture-raised eggs with the room temperature buttermilk, melted clarified butter, and pure vanilla extract until fully combined.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter, which can lead to dense pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve immediately with a drizzle of maple syrup or a dollop of whipped cream for an indulgent touch.

Kneading the batter as little as possible ensures these pancakes remain tender and fluffy, with the cornmeal adding a subtle crunch and sweetness that pairs beautifully with the richness of the clarified butter. For a seasonal twist, top with fresh berries or a sprinkle of cinnamon sugar before serving.

Jordans Cornmeal Pancakes with Honey and Walnuts

Savory mornings call for a dish that marries simplicity with sophistication, and these cornmeal pancakes, drizzled with golden honey and crowned with crunchy walnuts, are just the ticket. Their rustic charm and elegant toppings make them a standout breakfast or brunch option.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 4 tbsp clarified butter, melted
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup honey, for drizzling

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, and 3 tbsp of the melted clarified butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until the batter comes together; avoid overmixing to ensure tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and brush with the remaining clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more butter as needed.
8. Serve the pancakes warm, drizzled with honey and sprinkled with toasted walnuts.

Just out of the skillet, these pancakes boast a delightful contrast between the crispy edges and fluffy interior, with the earthy walnuts and sweet honey elevating each bite. For an extra touch of luxury, serve with a dollop of crème fraîche or a sprinkle of edible flowers.

Spicy Jordans Cornmeal Pancakes with Jalapenos

Gracefully blending the rustic charm of cornmeal with the fiery kick of jalapenos, these Spicy Jordan’s Cornmeal Pancakes offer a delightful twist on a breakfast classic. Perfect for those who crave a morning meal with a bit of heat, this dish promises a harmonious balance of textures and flavors that will awaken the senses.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 2 tbsp clarified butter, melted
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1 tbsp clarified butter, for greasing the skillet

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted clarified butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender pancakes.
4. Stir in the finely diced jalapenos, distributing them evenly throughout the batter.
5. Heat a cast-iron skillet over medium heat and brush with the remaining clarified butter to prevent sticking.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Just out of the skillet, these pancakes boast a crispy exterior giving way to a soft, fluffy interior, with the jalapenos offering a spicy contrast to the sweet cornmeal. Serve them stacked high with a drizzle of maple syrup or a dollop of cool sour cream to balance the heat, creating a breakfast that’s as visually appealing as it is delicious.

Jordans Cornmeal Pancakes with Chocolate Chips

Mastering the art of breakfast begins with a dish that balances simplicity and indulgence, like these cornmeal pancakes studded with rich chocolate chips, offering a delightful contrast of textures and flavors.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1/4 cup clarified butter, melted
• 1/2 cup dark chocolate chips

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until thoroughly combined.
2. In a separate bowl, blend the lightly beaten eggs, buttermilk, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, sprinkling a few chocolate chips onto the surface immediately after pouring.
6. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes, then flip carefully to cook the other side for an additional 2 minutes.
7. Transfer to a warm plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Keenly crafted, these pancakes boast a golden, slightly crisp exterior giving way to a tender, fluffy interior, with molten chocolate chips adding bursts of sweetness. Serve them stacked high with a drizzle of maple syrup and a dusting of powdered sugar for a breakfast that feels both rustic and refined.

Vegan Jordans Cornmeal Pancakes

Whisking together tradition and innovation, these Vegan Jordans Cornmeal Pancakes offer a delightful twist on a classic breakfast staple, blending the rustic charm of cornmeal with the lightness of vegan ingredients for a morning treat that’s both nourishing and indulgent.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp organic cane sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 1/4 cups unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine the cornmeal, all-purpose flour, organic cane sugar, baking powder, and sea salt, whisking until uniformly blended.
2. In a separate bowl, mix the unsweetened almond milk, melted coconut oil, apple cider vinegar, and pure vanilla extract, stirring until the mixture is smooth and emulsified.
3. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Fluffy and golden, these pancakes boast a delightful crunch from the cornmeal, paired with a subtle sweetness that’s perfectly balanced. Serve them stacked high with a drizzle of maple syrup and a sprinkle of fresh berries for a breakfast that’s as beautiful as it is delicious.

Jordans Cornmeal Pancakes with Banana and Pecans

Whisking together the rustic charm of Southern cooking with a touch of modern elegance, these cornmeal pancakes are a delightful twist on a breakfast classic. Infused with the natural sweetness of ripe bananas and the rich, nutty crunch of pecans, they offer a symphony of textures and flavors that awaken the senses.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk, room temperature
• 2 tablespoons clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup pecans, toasted and roughly chopped
• Clarified butter, for greasing the skillet

Instructions

1. In a large mixing bowl, combine the cornmeal, sifted flour, sugar, baking powder, baking soda, and sea salt. Whisk until thoroughly blended.
2. In a separate bowl, mix the lightly beaten eggs, room-temperature buttermilk, and melted clarified butter. Stir in the mashed banana until the mixture is smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender pancakes.
4. Heat a cast-iron skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle a generous amount of toasted pecans onto each pancake immediately after pouring.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip carefully and cook for an additional 1-2 minutes, until golden brown.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Exquisite in their simplicity, these pancakes boast a delightful contrast between the crispy edges and the fluffy interior, with the banana and pecans adding layers of flavor. Serve them stacked high with a drizzle of maple syrup and a dollop of crème fraîche for an indulgent breakfast experience.

Jordans Cornmeal Pancakes with Pumpkin Spice

These pancakes blend the rustic charm of cornmeal with the warm, aromatic embrace of pumpkin spice, creating a breakfast masterpiece that’s both comforting and sophisticated.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp pumpkin spice blend
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk
• 4 tbsp clarified butter, melted
• 1/2 cup pure pumpkin puree

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, sea salt, and pumpkin spice blend until fully combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, melted clarified butter, and pumpkin puree, whisking until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

Golden and fluffy, these pancakes offer a delightful contrast between the cornmeal’s slight crunch and the pumpkin spice’s velvety warmth. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an autumnal twist on a classic breakfast.

Jordans Cornmeal Pancakes with Lemon Zest and Poppy Seeds

Gracefully blending the rustic charm of cornmeal with the bright zest of lemon and the subtle crunch of poppy seeds, this pancake recipe offers a delightful twist on a breakfast classic. Perfect for a leisurely weekend brunch, these pancakes are a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups buttermilk, well-shaken
• 2 tbsp clarified butter, melted
• 1 tbsp lemon zest, finely grated
• 1 tbsp poppy seeds

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until thoroughly combined.
2. In a separate bowl, combine the lightly beaten eggs, buttermilk, and melted clarified butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine.
4. Stir in the lemon zest and poppy seeds until just incorporated, ensuring even distribution throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Best enjoyed fresh off the griddle, these pancakes boast a tender crumb and a delightful contrast between the earthy cornmeal and the vibrant lemon zest. For an extra touch of elegance, serve them with a dollop of crème fraîche and a drizzle of honey, allowing the flavors to shine in every bite.

Conclusion

These 12 Jordan’s cornmeal pancakes recipes offer a delightful twist on breakfast classics, blending wholesome ingredients with creative flavors. Tempt your taste buds and brighten your mornings by trying these recipes. Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy cooking!