Cornmeal-Cheddar Pancakes | culture: the word on cheese
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Cornmeal-Cheddar Pancakes

Cornmeal-Cheddar Pancakes

Leigh Belanger
In a technique borrowed from Serious Eats, the cheddar here is cubed rather than shredded, resulting in gushers of melted cheese in every bite of these fragrant, sturdy pancakes. Try them for dinner topped with spicy black beans, a spoonful of Greek yogurt, chopped green onions, and cilantro.


  • 1 ¼ cups cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 tablespoons honey
  • 2 eggs
  • 1 ¼ cups buttermilk
  • 2 tablespoons unsalted butter melted and cooled, plus more for greasing pan
  • 4 ounces young cheddar cheese cut into ¼-inch cubes


  • Heat oven to 200°F and place a baking sheet on an oven rack. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and salt until combined.
  • In a medium bowl, whisk honey, eggs, buttermilk, and butter. Pour mixture into dry ingredients and stir quickly yet strongly until just combined. Fold in cheese.
  • Heat a large skillet or griddle over medium heat and grease thinly with butter. When butter is hot, pour out as many 4-ounce pancakes as your skillet will hold without overcrowding (3 to 4 at a time in a 13-inch pan). Cook for 3 to 5 minutes, or until batter is bubbling and pancakes are browning at the edges. Flip, and cook for another 3 to 5 minutes. Transfer to the baking sheet in the oven, and repeat until all batter is used. Serve hot.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.