Easy Cornmeal Pancakes – Yummy Toddler Food

With whole grains and a delicious flavor and texture, these Cornmeal Pancakes are a delicious breakfast to share with the kids. Plus, they work great with blueberries or as a holiday breakfast option!

We have pancakes almost every weekend in my house and while we often use my Yogurt Pancakes as our go-to, at this time of year, we love these Cornmeal Pancakes for extra coziness. They have a wonderful texture from the inclusion of finely ground polenta (which is Italian cornmeal), and are so flavorful on their own or with blueberries in the mix.

The whole grains in the cornmeal adds fiber and paired with the rest of the ingredients in the batter, it makes the pancakes a nutritious toddler breakfast—that we adults can enjoy too!

I’m using Colavita Olive Oil in this recipe for beneficial fats and moisture. I love their products since they are family owned and operated, and the company offers so many delicious and wholesome Italian pantry staples including olive oil, pasta, beans, tomato sauces and pastes, and more. Use my exclusive 25% off code YUMMY25 in their online store, too.

(You may also like Dairy-Free Chocolate Chip Cookies, Morning Glory Muffins, Red Pepper Pasta, and Olive Oil Cake.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Cornmeal Pancakes so you know what to pick up from the store or have ready.

• Polenta (or finely ground cornmeal): The base of this pancake recipe is finely ground cornmeal or polenta. This adds texture, whole grains, and a lovely flavor.
• Flour: A little all purpose flour ensures that the pancakes are tender and light, and that they hold together well when cooked.
• Baking powder: Fresh baking powder is key to ensuring that the pancakes cook through and rise nicely for the best texture.
• Eggs: I use regular eggs in this recipe to provide structure to the Cornmeal Pancake batter. And they also add protein and beneficial fats.
• Milk: You can use any type of milk here that you prefer, including nondairy milk.. I use whole milk.
• Olive oil: I love to add the Colavita extra virgin olive oil to this pancake batter since it adds richness while also keeping the batter light and tender.
• Fruit, maple syrup, butter (optional for topping): You can add blueberries or other diced fruit to the batter, or on top of the batter along with butter and maple syrup.

Step-by-Step Instructions

Here’s a preview of how to make these Cornmeal Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the dry ingredients to a medium bowl.

Step 2. Whisk gently to combine. Add the wet ingredients and stir.

Step 3. Add the blueberries, if using, and mix slightly.

Step 4. Portion batter in pan and cook until bubbles form, then flip and cook through.

Rudolph Pancakes

To make a fun Christmas Pancake option, you can easily turn these cornmeal pancakes into Rudolph pancakes. Stack one smaller pancake on top of a larger to make the face. Add two little pancakes as ears and cooked bacon strips as antlers. Then use a banana slice and a half blueberry to make each eye. So fun!

How to Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm through to serve. Or freeze in a freezer bag with as much air removed as possible for up to 6 months.

Best Tips for Success

• Use finely ground cornmeal or polenta.
• Substitute gluten-free all-purpose flour for the regular all-purpose flour to make this recipe gluten-free.
• Use nondairy milk as needed.
• If your batter sits for a while and thickens up, simply add 1-2 tablespoons additional milk and stir to thin it back out.
• Form into Rudolph Pancakes by adding bacon for antlers, fruit for eyes, and making a face using smaller shapes of pancakes.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Add the polenta, flour, sugar, salt, and baking powder to a medium bowl. Stir to combine.
• Add the eggs, milk, and olive oil and stir gently to combine thoroughly.

• Stir in the blueberries, if using.

• Warm a medium nonstick pan over medium heat. Add a little butter or oil to grease, and when warm, add ¼ cup portions of pancake batter to make standard size pancakes, or 1 tablespoon of batter to make mini pancakes. Cook for 2-3 minutes on each side or until lightly golden brown and cooked through.

• Serve warm with butter, maple syrup, and/or fruit.

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm through to serve. Or freeze in a freezer bag with as much air removed as possible for up to 6 months.
• Use finely ground cornmeal or polenta.
• Substitute gluten-free all-purpose flour for the regular all-purpose flour to make this recipe gluten-free.
• Use nondairy milk as needed.
• If your batter sits for a while and thickens up, simply add 1-2 tablespoons additional milk and stir to thin it back out.
• Form into Rudolph Pancakes by adding bacon for antlers, fruit for eyes, and making a face using smaller shapes of pancakes.

Calories: 273kcal, Carbohydrates: 41g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 401mg, Potassium: 149mg, Fiber: 2g, Sugar: 11g, Vitamin A: 231IU, Vitamin C: 4mg, Calcium: 173mg, Iron: 2mg