You know it’s going to be a good weekend when it starts off with pancakes. I put a spin on my usual go-to recipe from the Red Checkered Cookbook by adding cornmeal and cinnamon to the batter. Most of the cinnamon flavor comes through from the cinnamon extract, but I used a little ground cinnamon to make the pancakes extra pretty. The cornmeal gives the pancakes a grainier and heartier texture than your traditional recipe, which I love.
Personally, I prefer smaller pancakes so I made about 9 pancakes with the recipe below that were smaller and thinner (and faster) – and everyone else agreed. This was the perfect breakfast for a lazy Saturday morning.
Cinnamon Cornmeal Pancakes
- 1 cup flour
- 2 heaping tbsp cornmeal
- 1 tbsp sugar
- 2 tsp baking powder
- pinch of salt
- 1/2 tsp ground cinnamon
- 1 tsp cinnamon extract
- 1 large egg, beaten
- 1 cup milk
- 2 tbsp cooking oil
- butter and maple syrup, for serving
Combine the flour, cornmeal, sugar, baking powder, salt, and ground cinnamon in a large bowl. Create a well in the center and set aside.
In another bowl, combine the cinnamon extract, egg milk, and oil. Add to the dry ingredients all at once and whisk together until everything is combined. The batter should come together quickly and should still be a little lumpy.
Heat a small amount of oil or butter in a skillet. Pour about 1/4 cup of batter into the skillet and cook for 1-2 minutes per side, flipping when the pancakes bubble.
Serve the pancakes warm with butter and maple syrup.