Buttermilk Cornmeal Pancake/Waffle Mix is one of my go-to recipes when I want to make something special for the breakfast table. This wonderful mix comes together so easily, and I love having it on hand for those mornings when the grandchildren come calling.
What makes this recipe truly special is the combination of cornmeal and buttermilk—the cornmeal gives you the most delightful golden texture and a subtle sweetness that plain pancakes just don’t have. The trick is sifting all those dry ingredients together so beautifully; it ensures every batch you make is light, fluffy, and absolutely perfect.
I’ve made countless stacks of these pancakes and waffles over the years, and there’s nothing quite like gathering everyone around the table with a warm plate and plenty of maple syrup. My grandchildren still ask for this recipe, and now their own children do too—that’s when you know you’ve created something truly special.
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Buttermilk Cornmeal Pancake/Waffle Mix
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 0.75 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 tablespoon Sugar
Instructions
- Sift all ingredients together.
- Triple, Quadruple, or Quintuple the batch to make enough for a number of meals.
- Store in an airtight container, and use as needed to make pancakes or waffles.
- For pancakes: 1 c mix, 1 c buttermilk, 1 egg, 1 T melted butter or oil.
- For waffles: 1 c mix, 1 c buttermilk, 1 egg, 2-4 T melted butter or oil.
