Cinnamon Polenta Pancakes

It’s been quite awhile since I’ve done a Sunday breakfast of any sort. I haven’t really felt like it, to be honest. Not that I don’t enjoy my breakfast foods…I’d eat them for every meal if I could. But I like a lazy, quiet Sunday morning, where I can surf the internets, watch Meet the Press, and not take a shower until 11 or 12.

But this week, I thought I’d make an effort, even though I still feel like crap. About a year or two ago, Food & Wine emailed me a recipe collection for healthy breakfasts. One of them was Cinnamon Polenta Pancakes. I made them, because I love anything with cornmeal in it, but I don’t really recall much about them. So I thought I’d give them another go.


I liked them. A lot. Which is good…Even though I’m still clogged up a bit and can’t exactly taste much of anything, I at least have my appetite back. We never get too fancy with our toppings–Just some butter and maple syrup.


It makes for a hearty lazy- winter-morning breakfast, especially paired with some crispy bacon or some piping-hot breakfast sausage (which, unfortunately, we didn’t have).

Yield: 4

Cinnamon Polenta Pancakes

Cinnamon Polenta Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 1/4 C all-purpose flour
  • 3/4 C cornmeal
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 C low-fat buttermilk, or sour milk (see note)
  • 2 large eggs, beaten
  • 1/4 C canola oil
  • 1/4 C water
  • Cooking spray


In a medium mixing bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. Make a well in the center.

In another medium mixing bowl, whisk the buttermilk or sour milk with the eggs, canola oil and water. Pour the liquid ingredients into the dry ingredients all at once and whisk, leaving small lumps.

Preheat a griddle or large skillet over medium-high heat and spray it with cooking spray. When the pan is hot, spoon in 1/4 C of batter and spread to form a 4-in. round. Repeat with the remaining batter, being careful not to overcrowd the griddle or skillet.

Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2-3 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.


To make sour milk: Pour 1 Tbsp. of white vinegar in the bottom of a measuring cup. Fill the cup with enough milk to make 8 oz. (1 cup). Let stand about 5 minutes before using.

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I would probably toss in some nutmeg and vanilla, just for some extra flavor, but that’s the nice thing about pancakes. They’re a blank slate that you can do almost anything to! And there are a few leftovers, so we’ll have breakfast for tomorrow too! In the meantime, I need to finish up laundry, grab a shower, and get the place tidied up a bit…The bambino might be having a visitor later today, and I’d like to get some of the clutter out of the way.

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8 Replies to “Cinnamon Polenta Pancakes”

    • Thanks–I feel moderately better. I’m down to hacking up a lung once an hour, as opposed to every 10 minutes! :) Breakfast for dinner is my favorite….It’s another of my got-to “I’m too lazy to cook something fancy” meals. Much easier to whip up some pancakes & sausage than to fry up pork chops, make mashed potatoes & gravy!

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