Ready to completely transform your weekend breakfast routine? Say hello to your new favorite: Corny Polenta Breakfast Pancakes! If you’ve never thought to put polenta in your pancakes, you’re in for a treat. The cooked cornmeal adds a wonderfully subtle texture and a hint of savory corn flavor that perfectly balances the sweetness of maple syrup and juicy blueberries. They’re hearty, satisfying, and a truly unique way to start your day. Let’s get flipping!
Ingredients
• 1 cup / 170g coarse yellow cornmeal
• 2 cups / 480ml boiling water
• 1 1/4 cups / 150g all-purpose flour
• 1/2 teaspoon / 3g table salt
• 2 1/2 tablespoons / 30g granulated sugar
• 4 1/2 teaspoons / 18g baking powder
• 3/4 cup / 180ml milk, plus more if needed
• 2 large eggs plus 1 egg white, beaten
• 5 ounces / 1 1/4 sticks / 142g unsalted butter, melted
• 1 cup / 150g fresh blueberries, for serving
• 2 tablespoons / 30ml pure maple syrup, for serving
Instructions
1. Prepare the polenta. In a medium saucepan, whisk the cornmeal directly into the boiling water. Continue whisking constantly as it quickly thickens into a paste, about 1-2 minutes. Immediately transfer the polenta to a platter or baking sheet, spreading it out to cool completely.
2. Mix the dry . In a large bowl, sift or whisk together the flour, salt, sugar, and baking powder.
3. Mix the wet . In a separate bowl, whisk together the milk, beaten eggs and egg white, and the melted butter until well combined.
4. Combine the batter. Pour the wet mixture into the dry mixture. Whisk only until the are just combined. A few lumps are okay—do not overmix.
5. Add the polenta. Crumble the cooled polenta into the batter, using your fingers to break up any large pieces. Gently fold it in. If the batter seems too thick, add a splash of milk to reach the consistency of thick oatmeal.
6. Cook the pancakes. Heat a lightly buttered griddle, cast-iron skillet, or nonstick pan over medium heat. Pour about 1/4 cup of batter per pancake, forming 3- to 4-inch rounds. Cook for 2-3 minutes per side, until golden brown and cooked through.
7. Serve. Serve the pancakes hot, topped with fresh blueberries and a generous drizzle of pure maple syrup.
Nutritional Information
• Serves: 8
• Serving Size: 2 pancakes
• Cost Per Serving: $0.34
• Calories: 220
• Fat: 5g
• Carbohydrates: 37g
• Protein: 5g
• Fiber: 1g
• Sugar: 7g
• Sodium: 294mg
Pro Tips
• For faster cooling, spread the cooked polenta in a thin, even layer on a baking sheet and place it in the refrigerator for 10-15 minutes.
• The polenta can be made a day in advance. Just cook it, let it cool, and store it covered in the refrigerator until you’re ready to make the batter.
• Add a teaspoon of vanilla extract or the zest of one lemon to the wet for an extra layer of bright, delicious flavor.
• Ensure your griddle is properly preheated. A drop of water should sizzle and evaporate quickly. This helps create a golden-brown crust and prevents sticking.
FAQ
Q: Can I make these polenta pancakes vegan
A: Yes, you can easily adapt this recipe to be vegan. Use a plant-based milk like almond or soy milk, replace the unsalted butter with melted coconut oil or vegan butter, and substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial vegan egg replacer.
Q: How can I make these cornmeal pancakes gluten-free
A: To make these pancakes gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free all-purpose baking blend. Also, ensure your cornmeal is certified gluten-free to avoid any cross-contamination. The texture will be just as delicious.
Q: Is there a way to add more protein to these vegetarian pancakes
A: Absolutely. For a protein boost, you can replace about 1/4 cup of the all-purpose flour with a scoop of your favorite unflavored or vanilla vegetarian protein powder. You could also serve them with a side of Greek yogurt or a sprinkle of hemp seeds for extra protein and healthy fats.
Q: Can I store leftover polenta pancakes
A: Yes, these pancakes store wonderfully. Let them cool completely, then stack them with a piece of parchment paper between each one. Store them in an airtight container or zip-top bag in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in a toaster, microwave, or on a skillet.
