Portuguese Pancakes

Portuguese Pancakes are a new addition to my breakfast choices.  They are different than an American pancake in that they include cornmeal in the batter.  Known as panquesa de fuba (pancakes with cornmeal), they are a very traditional Portuguese dish.

I found them interesting:  denser than a typical pancake and a little sweet with the addition of brown sugar to the batter.  They pair up beautifully with maple syrup or honey (my choice) and are topped with fruit, whipped cream, butter or granola.  Or maybe you want them all!  Knock yourself out!

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Portuguese Pancakes

Makes: 8  medium pancakes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  • 1 egg
  • 2 tbsp unsalted butter, melted plus more for the skillet
  • 1 cup plus 2 tbsp whole milk
  • 1 tsp vanilla
  • 1 cup plus 2 tbsp cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp brown sugar, packed
  • Honey or maple syrup, for drizzling
  • Granola, for sprinkling


In a bowl, beat the egg lightly with a fork. Add the melted butter, milk and vanilla. Whisk in the corneal, flour and brown sugar.

In a large non-stick skillet, spread a thin layer of butter. Pour 1/4-cup pancakes into skillet (you will probably get three at a time in the skillet depending on the size). When bubbles appear on the surface and they are lightly browned, flip and brown the second side. Repeat with any remaining batter.

Stack the pancakes, serve with honey or maple syrup and top with granola.


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