Cornmeal Pancakes
Cornmeal pancakes are a hearty, rustic pancake made primarily from cornmeal, which gives them a distinct texture and a slightly sweet, earthy flavor. They are a staple in many cuisines, particularly in the American South, parts of Africa, and Latin America, often enjoyed as a breakfast dish or a savory side. Typical ingredients include cornmeal, flour, eggs, milk or buttermilk, and a leavening agent.
🍽️ Nutrition at a glance
These pancakes are a good source of complex carbohydrates for sustained energy, with a moderate amount of protein from the cornmeal and eggs. A typical serving of two medium pancakes provides roughly 250-350 calories, depending on the recipe and additions like butter or syrup.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 55 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Calcium | 150 mg |
| Potassium | 280 mg |
| Phosphorus | 200 mg |
| Magnesium | 45 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 3.0 mg |
| Folate | 100 mcg |
Per 3 pancakes (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, cornmeal pancakes are a testament to the global influence of corn as a staple crop, with variations like Italian polenta cakes or West African akara showcasing its versatility. Nutritionally, cornmeal offers more fiber and certain minerals like magnesium compared to refined wheat flour, making them a slightly more nutrient-dense option.
