How many calories are in Cornmeal Pancakes?

One serving has 76 kcal. The recipe makes 20 servings (1 medium-sized pancake, 1/20 of recipe each).

How much protein is in Cornmeal Pancakes?

2 g of protein per serving, with 11 g of carbohydrates and 3 g of fat.

What do I need to make Cornmeal Pancakes?

10 ingredients: 2 cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons butter (or margarine) ….

Cornmeal Pancakes

Name: Cornmeal Pancakes
Yield: 20 servings
Ingredients: 2 cups cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons butter (or margarine); 1 3/4 cups water; 1 cup evaporated milk; 1 tablespoon vinegar; 1 egg

Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.

76kcal per serving

2 gprotein

11 gcarbohydrates

3 gfat

20servings (1 medium-sized pancake, 1/20 of recipe)

Ingredients

2 cups cornmeal nutrition facts
1 teaspoon baking powder nutrition facts
1/2 teaspoon baking soda nutrition facts
1 teaspoon salt nutrition facts
1 teaspoon sugar nutrition facts
2 tablespoons butter (or margarine) nutrition facts
1 3/4 cups water
1 cup evaporated milk nutrition facts
1 tablespoon vinegar nutrition facts
1 egg nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	76 kcal
Total fat	3 g	4%
Saturated fat	1 g	5%
Cholesterol	16 mg	5%
Sodium	193 mg	8%
Total carbohydrates	11 g	4%
Dietary fiber	1 g	4%
Total sugars	2 g
Added sugars	0 g	0%
Protein	2 g	4%
Vitamin D	0 µg	0%
Calcium	49 mg	4%
Iron	1 mg	6%
Potassium	78 mg	2%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Grains: 1 ounces

Directions

Wash hands with soap and water.
Mix cornmeal, baking powder, baking soda, salt, and sugar in a bowl.
Add butter (or margarine) to cornmeal mixture.
Bring water to a boil and add to cornmeal mixture. Beat until well mixed.
Mix evaporated milk and vinegar in a small bowl.
Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg.
Heat griddle or frying pan over medium heat. (If electric frying pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/4 cup measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.

Source

Smart Shopper Recipes USDA Consumer and Marketing Service Food Trades Staff

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/cornmeal-pancakes, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.