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Stack of whole wheat cornmeal pancakes with syrup being poured on top.

High Altitude Whole Wheat Cornmeal Pancakes

Heather Smoke
Fluffy cornmeal pancakes, with a hearty texture from whole wheat flour and yellow cornmeal, and a hint of cardamom.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings14 medium pancakes (or @10 large)


  • Nonstick Electric Griddle


  • 1 cup yellow cornmeal
  • ½ cup whole wheat flour, fluffed, spooned and leveled
  • ½ cup all-purpose flour, fluffed, spooned and leveled
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cardamom
  • 1 ⅓ cups whole milk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • pure maple syrup, butter and chopped walnuts or pecans, for serving


  • In a bowl, whisk together the cornmeal, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt and cardamom.
  • Add the milk, melted butter, eggs and vanilla, and whisk until combined. It's okay if there are some small lumps throughout, since you don't want to over-mix pancake batter.
  • Preheat your griddle to 325 F.
  • Use a 1/4 cup measuring cup (for medium sized pancakes) or a 1/3 cup measuring cup (for large pancakes) to portion the batter onto the griddle, leaving plenty of room between each pancake for the batter to spread out.
  • Cook the pancakes for several minutes until browned on the bottom, and you can easily slide a spatula underneath. Flip the pancakes over, and cook for several more minutes until cooked through.
  • Serve immediately, or keep warm in a 200-degree oven while you cook the rest of the pancakes.
  • Serve the cornmeal pancakes with softened butter, pure maple syrup, and some chopped pecans or walnuts for crunch.
Keyword Corncake, Cornmeal, Pancakes, Whole Wheat
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