If you’re looking for a simple but flavourful pancake for a leisurely weekend breakfast, look no further. Cornmeal and Raspberry Pancakes are an easy and delicious way to start any day, especially a lazy Sunday. And in case you’re wondering, I last made them on a Monday. Wild.
One weekend morning, long, long ago in 2012, I was planning to make cornmeal muffins, but instead came across a recipe for pancakes featuring cornmeal and peaches. I didn’t have any peaches in the house, but I did have a new bag of raspberries in the freezer. A new plan was launched.
Pancakes with Cornmeal and Raspberry
These Cornmeal and Raspberry Pancakes are quick and simple to make. The cornmeal adds extra flavour and a bit of a crunchy note, and the raspberries provide a burst of bright sweetness and colour.
The recipe, very lightly adapted by me, is from Anne Lindsay’s Lighthearted Everyday Cooking,* published in cooperation with the Heart and Stroke Foundation of Canada in 1991. I have used or adapted many recipes and techniques from this and her other book, The Lighthearted Cookbook, over the years. In the process I learned a lot about healthy cooking and how it doesn’t have to compromise flavour.
- Not an affiliate link (i.e., I receive no compensation if you buy this book). This link takes you to the 1994 edition of the cookbook.
The pancakes were so good that they inspired some serious overindulgence. Not sure how well that fits in with the healthy eating principle, but they certainly made for a fine breakfast.
And, as if a healthy recipe that tastes really, really good isn’t enough, as an added benefit, the fragrance of pancakes perfumes the house for hours.
Let’s Get Flipping
Lightly adapted from Anne Lindsay's "Cornmeal Peach Pancakes" in Lighthearted Everyday Cooking (1991). This recipe makes about 18 5-inch pancakes, which the recipe says is 6 servings. I'll let you be the judge of that. It also lends itself well to making a half batch.
- 3/4 cup cornmeal
- 1 cup flour
- 1/2 cup whole wheat flour
- 2 tbsp cane sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 2 cups milk (dairy or unflavoured, unsweetened plant-based)
- 2 tbsp grapeseed or canola oil
- 1 tsp vanilla extract
- 1 cup raspberries, frozen or fresh
In a large bowl, mix all the dry ingredients (including the sugar) and stir well. In a smaller bowl, beat the eggs until light, then stir in the milk, vanilla extract and oil. Pour the wet ingredients into the flour mixture. Stir until incorporated; it's okay to have some lumps. Fold in the raspberries.
Heat a nonstick skillet or a seasoned cast iron pan or griddle over medium high heat until hot. Use as little additional oil as possible to grease the surface. Then drop spoonfuls of batter to form rounds (or figures that could roughly be considered round if you squint). When bubbles have formed on the surface and the underside is nicely golden brown, flip and cook until the bottom is lightly browned and the pancakes are cooked through. Hold in a warming oven until the entire batch has been made, or put directly on serving plates if your breakfast crew just can't wait!
Top with maple syrup, yogourt or a combination, according to your preference. You can never go wrong with a bit of butter either, in my considered opinion.
Looking for More Pancake Goodness?
Pancakes have always been popular in my household. Here are a few of my “special-occasion” pancake recipes: Chocolate Buckwheat Pancakes (nutritious! no, really), Caramelized Apple Sour Cream Pancakes, and Porter Beer Pancakes with Porter Maple Butter Sauce.
First Published 2012 04 22
Updated 2021 01 23
Republished 2021 02 12