Cornmeal Pancake Stack

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 12g protein
• 68g carbs
• 18g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp sugar
• 1 3/4 cups buttermilk
• 2 large eggs
• 4 tbsp melted butter
• 3/4 cup fresh corn kernels
• 2 tbsp chopped fresh basil
• 2 tbsp butter for cooking
• 1/2 cup maple syrup
• 1 cup fresh peach slices
• 4 tbsp softened butter for serving

Instructions

1. 1In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until the dry ingredients are evenly combined and free of lumps. Create a well in the center for the wet ingredients.
2. 2In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter until the mixture is smooth and uniform. Pour the wet mixture into the dry well and stir gently with a spatula just until no dry streaks remain; a few small lumps are fine.
3. 3Fold the fresh corn kernels and chopped basil into the batter so they are distributed throughout without overmixing. Let the batter rest for 5 minutes so the cornmeal hydrates and the pancakes will cook up tender.
4. 4Heat a large nonstick skillet or griddle over medium heat and add a thin film of butter, swirling to coat. When the butter foams and the surface is hot, ladle batter per pancake, leaving space between each one.
5. 5Cook the pancakes for 2 to 3 minutes until bubbles form across the surface and the edges look set and lightly golden. Flip carefully and cook another 1 to 2 minutes until the second side is golden brown and the centers feel springy.
6. 6Transfer cooked pancakes to a warm plate and tent loosely with foil while you finish the remaining batter, adding more butter to the pan as needed between batches. Keep the heat at medium so the cornmeal browns without scorching.
7. 7Stack three or four pancakes high on each plate and top with softened butter so it melts into the warm layers. Arrange fresh peach slices over and the stacks, then drizzle generously with maple syrup.
8. 8Serve immediately family-style so everyone can build their own tall stacks at the table. The corn kernels stay sweet and snappy against the fluffy cornmeal crumb for classic Southern porch breakfast energy.