Everyone loves pancakes for breakfast, and these Cornmeal Pancakes with Strawberry Jam from the cookbook Pretty Simple Cooking are beyond delicious with zero refined flour or sugar.
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Why You’ll Love Them
It’s a rare person who doesn’t love a pancake, and these Cornmeal Pancakes with Strawberry Jam are different in the most delicious way, totally worth a try.
- Made mostly with cornmeal flour (plus a little regular flour) the texture and flavor is amazing.
- A quick strawberry jam – no thermometers or special equipment required – is worth the price of admission. You’ll will love this.
- Drizzled with yogurt or creme fraiche or almond butter or maple syrup, there are options for everyone, all super delicious!
- If you’re a pancake fan, you’ve got to try these wonderful Peanut Butter Banana Pancakes, too!
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Masa Harina and Flour: Masa is a fine ground cornmeal flour used to make tortillias, tamales and the like, and used with regular all-purpose flour in this recipe, it makes unbelievably good pancakes.
- Eggs: For the pancake batter.
- Baking Soda: For a little lift in the pancakes.
- Plain Yogurt: To drizzle on the top of the finished pancakes.
- Strawberries: To make a quick, fresh strawberry sauce.
- Butter: Can’t have pancakes without butter.
Step-by-Step Instructions
For the full recipe, ingredients and instructions, please scroll to the recipe card below.
- Mix the dry ingredients together.
- Mix wet ingredients in with the dry, let the batter rest a few minutes.
- Make the easy stove-top strawberry jam with chia seeds (for thickness).
- Heat the skillet until pan gets hot, then cook pancakes.
- Top with homemade strawberry jam and serve.
Serving Ideas
Pancakes are wonderful all by themselves, but here are a few other suggestions – the perfect way to make this breakfast even better:
- scrambled eggs.
- bacon or sausage.
- more butter.
- a drizzle of yogurt.
- maple syrup.
- peanut butter or almond butter.
Tips for Success
- Masa Harina can be found in the international foods aisle in most grocery stores, or online. Do not substitute cornmeal.
- For gluten free, use gluten-free flour.
- For the Strawberry Lime Chia Jam, it can be refrigerated for up to 2 weeks (chia jam is not shelf stable).
Frequently Asked Questions
Yes! You can make it several days in advance.
Use a container with a lid – like a Ball jam jar, for example which has a well-sealed lid, store in the refrigerator.
As long as it’s refrigerated and well-sealed, this fresh jam will stay good for up to 2 weeks.
More Recipes to Try:
- Strawberry Shortcake Cookies: So, so delicious!
- Pumpkin Waffles Recipe made with Pancake Mix: Love love love this easy recipe.
- Cherry Cheese Danish: Easy, thanks to store-bought puff pastry!
- Peanut Butter and Jam Cookies: The perfect combo, really good.
- Mini Strawberry Pies Recipe: These are cute and so delicious!
- Strawberry Cheesecake in a Jar A reader favorite, these are easy to put together, delish and super portable.
- Decorated Chocolate Dipped Strawberries You’ll get “oohs” and “ahhs” when you bring out a platter of these amazing strawberries.
If you’ve made Cornmeal Pancakes with Strawberry Jam, or any recipe on Studio Delicious, leave a recipe rating and tell me all about it in the comments below!
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Cornmeal Pancakes With Strawberry Jam
Ingredients
- CORNMEAL PANCAKES
- 1 cup Masa Harina
- ½ cup Flour, all-purpose
- 1 teaspoon Baking Soda
- ½ teaspoon Salt, kosher
- 2 Eggs, large
- 3 tablespoons Oil, neutral like grapeseed or vegetable
- 2 tablespoons Honey or Pure Maple Syrup
- ½ cup Greek yogurt, plain
- 1 cup Milk, 2 %
- Maple syrup for serving optional
- Almond butter for serving optional
- Creme Fraiche or Vanilla Yogurt for serving optional
- STRAWBERRY JAM
- 2 cups Frozen Strawberries
- 2 tablespoons Lime juice plus zest 1 large lime
- 6 tablespoons Maple syrup, pure
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Chia Seeds
Instructions
- MAKE THE PANCAKES
- Preheat oven to 200F degrees.
- Stir together in a medium-sized bowl the masa harina, flour, baking soda, and kosher salt. In another bowl, whisk together the eggs, oil, honey or maple syrup, Greek yogurt and milk.
- Pour the dry ingredients into the wet ingredients, then stir to gently combine until the batter comes together and is pour-able but slightly lumpy. Note: You can add a bit more milk if the batter is too thick.
- Heat a large non-stick griddle or skillet over medium-low heat, then brush the skillet with butter or oil.
- Scoop a scant ⅓ (a third) cup of batter onto the griddle and repeat to make 4 pancakes. Cook for several minutes until a few of the bubbles that appear on the surface have burst and the bottoms are golden brown, adjusting the heat as necessary. Flip the pancake carefully, then cook for another minute or so until golden brown on the other side.
- Place the cooked pancakes on a baking sheet in the oven to keep warm. Add a splash of milk to the remaining batter to loosen it, then repeat for the remaining pancakes, adjusting the heat as necessary since the griddle can become very hot.
- Serve warm with maple syrup, almond butter, Strawberry Lime Chia Jam (recipe follows) or creme fraiche or yogurt.
- MAKE THE STRAWBERRY JAM:
- Place the strawberries, lime juice and two tablespoons water in a non-stick medium-sized skillet. Simmer the ingredients over medium heat for ten minutes, stirring occasionally. Halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky but uniform texture.
- Stir in the maple syrup, vanilla, chia seeds, and lime zest until combined, about 30 seconds. Turn off the heat. Let the jam sit in the pan for 5-7 minutes until the chia seeds thicken the jam. Transfer to a 16-ounce canning jar and refrigerate; the texture will set even further when chilled.
Notes
- Masa Harina can be found in the international foods aisle in most grocery stores, or online. Do not substitute cornmeal.
- For gluten free, use gluten-free flour.
- For the Strawberry Lime Chia Jam, it can be refrigerated for up to 2 weeks (chia jam is not shelf stable).
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE: Excerpted with permission from A Couple Cooks Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright 2018. Available from Da Caop Lifelong Books, an inprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Original Post:
Pancakes are very important to me.
This is a true fact 🙂
At summer camp when I was 12, there was one morning during the annual trip that I dreaded more than anything—getting up at the crack of dawn for a freezing cold sunrise hike in the Sierra Nevada Mountains.
We campers had zero say in the matter.
At the time, I thought this was complete and utter torture— I wanted nothing more than to stay in my warm sleeping bag that sat on top of an old rickety cot—even if it was a little uncomfortable.
Our cabin counselors rounded us up with flashlights and blankets, warning us to stay together and wear our sturdy shoes. We were led up a steep and rocky mountain with tall, scary-looking pine trees.
The payoff for all this was a big pancake breakfast when we finished several hours later, starved and sore and mildly proud of ourselves, but mostly just glad it was over.
The Mess Hall had a buffet of hot pancakes with butter, sausages and bacon and syrup you squeezed from a plastic bottle alongside big wooden bowls of whole fruit.
Nothing has ever tasted so good.
So when I had the opportunity to cook from blogger friends A Couple Cooks new cookbook Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love With Real Food, I jumped at the chance to try out their Cornmeal Pancakes with Strawberry Jam.
I consider myself an unofficial expert on pancakes—a status I claim for no other reason than I have eaten a lot of them, and at all times of the day.
Try these. You’ll love them, I promise.
The Strawberry Jam couldn’t be easier, and makes the corn flavor in these cakes seem extra special.
These look like a wonderful and tasty breakfast.
Thank you 🙂
I have never made corn pancakes, but I bet they are delicious! I can’t wait to try this recipe, the strawberry jam looks so perfect!
They are good good good 🙂 thank you!
Cornmeal pancakes have such a fun texture. Love how you’ve adorned them here – this meal looks like it would totally hit the spot right now!
Thanks so much! 🙂
I love cornmeal pancakes and this looks so delicious. I too love strawberry with my pancakes better than honey or syrup. Gotta try this soon. yum!
I hope you love them! 🙂
There are so many memories stored up with food, especially if the memories are positive like your camping trip. And since you are the self-proclaimed pancakes expert I will trust your judgement. They look delicious.
Thank you…:)
I love this so much, this wakes up childhood memories! Cornmeal pancakes or corn muffins were always on rotation growing up. Strawberry jam is my favorite for toast, I actually just had it this morning! Your cornmeal pancakes looks so fluffy with just the right amount of crisp on the edges, I love it!
Thank you 🙂
These look like the perfect breakfast! And that homemade jam – sound amazing!
I have a big container of cornmeal, but except for a handful of recipes I’m never quite sure what to do with it. I’m going to have to make these pancakes for sure! I like that you made them as mini pancakes, so you can convince yourself to eat more without guilt 🙂
Thank you!
Thank you so, so much for this very beautiful post and your kind words about Pretty Simple Cooking! It was fantastic to have you as a part of the Pretty Simple Dinner Party! And I must say, these pancakes look exceptional – so perfectly golden! What lovely photographs. THANK YOU again!
Thank you very much, it was my pleasure!
I actually can’t say I’ve eaten a lot of pancakes in my life. Dont get me wrong..I love them but I have a mental issue with too many carbs in my diet! But these look amazing and are oh so tempting! I might just have to get over myself and eat a batch of these…for lunch! Hey, why not?
Thank you!
I was just thinking about cornmeal pancakes earlier this week! These sound wonderful and I totally would have gone for that recipe first as well. I love the strawberries with them, too.
Your photography is amazing! Makes me run into the kitchen and make a batch of these delicious pancakes even though it’s dinner time 🙂
Thank you soooo much! 🙂
I make pancakes all the time by haven’t tried a cornmeal version yet. Thanks for the idea! Love that you used creme fraiche.
🙂