Cornmeal Flapjacks

Cornmeal Flapjacks Recipe

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Lynette !


This was my grandmother's recipe from my paternal side. She used these at breakfast with lots of butter and additional molasses or honey. Leftovers were served with collards or turnip greens for lunch or dinner.


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14 flapjacks
10 Min
15 Min


  • 1 c
    all-purpose flour
  • 1/2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 large
    egg, lightly beaten
  • 1 1/4 c
  • 1/4 c
    vegetable oil
  • 3 Tbsp

How to Make Cornmeal Flapjacks


  1. Combine the first 5 ingredients in a large bowl; stir well.
  2. Add the egg, buttermilk, oil, and molasses, stirring until blended.
  3. Preheat the griddle to 350 degrees; lightly grease the griddle. For each flapjack, pour about 1/4 cup batter onto the hot griddle. Cook the flapjacks until the tops are covered with bubbles and the edges look cooked; turn and cook the other side.

Printable Recipe Card

About Cornmeal Flapjacks

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy Heirloom

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