Cinnamon Polenta Pancakes

These were a nice break from ordinary buttermilk pancakes. The cinnamon gives it a nice flavor while the cornmeal provides a hearty texture. Served with hot maple syrup they are delicious! I also suggest sliced fruit that pair well with the cinnamon and maple flavors – apples, oranges, and pears.


  • 1 and 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 tbsp. sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Pinch of salt
  • 1 cup low-fat buttermilk
  • 2 large eggs, beaten
  • 1/4 cup olive oil
  • Optional: maple syrup, sliced fruit (oranges, apples, pears)


  1. In a large bowl, whisk the flour, cornmeal, sugar, cinnamon, baking powder, baking soda & salt.
  2. In a small bowl, whisk the buttermilk, eggs, olive oil and water.
  3. Whisk the wet ingredients into the dry ingredients, leaving small lumps.
  4. Set a griddle or skillet over high heat and spray with vegetable oil spray. When hot, spoon 1/4 cup mounds of batter and spread to form rounded pancakes. Cook until the bottoms are browned and bubbles appear on the surface, about 2 minutes. Flip and cook until browned on the bottom, another 1-2 minutes. Serve with warm syrup and sliced fruit.

Serves: makes about 10 pancakes

Recipe source: Food & Wine

Time: 30 minutes



One thought on “Cinnamon Polenta Pancakes

  1. natalie (the sweets life) March 28, 2011 / 1:12 PM

    ooh I definitely need to try cornmeal pancakes sometime to switch things up!

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