Cornmeal Griddle Cakes

Daphne Oz
Servings: 4
0 to 15 min

No brunch is complete without these quick and easy cornmeal griddle cakes!

  • Ingredients
  • step-by-step directions
Cornmeal Griddle Cakes
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 lemon juiced
  • 1/4 cup coconut oil (plus more for greasing the pan)
  • 3/4 cup ricotta
  • Preheat a cast iron griddle or nonstick pan over medium-high heat.
  • To the container of a Vitamix, add all ingredients. Blend until smooth.
  • Using a 1/4-cup measure, spoon the batter onto a lightly greased griddle. Flip the griddlecakes when bubbles form on top. Continue cooking until golden-brown, about 2 minutes per side.
  • Serve griddle cakes drizzled with strawberry lemon puree and a smear of brown sugar citrus butter.
  • Tips: Make the batter ahead of time and store in the container of a Vitamix in the refrigerator. 
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