Seaside Cornmeal Pancakes with Maple Syrup Butter & Cinnamon Crème Fraîche

There’s something about brunch by the water that just hits differently. Maybe it’s the sunlight dancing off the waves or that first sip of coffee when everything feels calm and slow. On mornings like that, I reach for something cozy, golden, and just a little unexpected—like these Seaside Cornmeal Pancakes topped with whipped maple syrup butter and a swirl of cinnamon Crème Fraîche. A spicy nod to fall.

Seaside Cornmeal Pancakes with Maple Syrup Butter and Cinnamon Creme Fraiche

A Coastal Twist on a Classic Pancake

I’ve made plenty of pancakes in my little galley kitchen, but this recipe has become a fast favorite. The cornmeal gives them a slightly crisp edge and sunny yellow hue that reminds me of a Florida morning. They’re hearty enough to stand on their own, but once that maple butter melts over the top… it’s a whole new level of brunch bliss.

Serves 4-6

​For the Pancakes:

• ¾ cup fine yellow cornmeal

• ¾ cup all-purpose flour (or 1:1 gluten-free blend)

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice or vinegar)

• 2 large eggs

• 2 tablespoons melted butter or neutral oil

• Butter or oil for the skillet

For the Maple Butter:

• 4 tablespoons unsalted butter, softened

• 2 tablespoons pure maple syrup

• Pinch of sea salt (optional)

Instructions:

Make the Maple Butter:

In a small bowl, stir together the softened butter and maple syrup until smooth. Add a pinch of sea salt if desired. Chill until ready to serve.

Mix the Batter:

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the buttermilk, eggs, and melted butter or oil.

Pour the wet mixture into the dry and stir just until combined—don’t over-mix. Let rest for 5–10 minutes to hydrate.

Cook the Pancakes:

Heat a lightly greased skillet over medium heat.

Scoop about ¼ cup of batter per pancake into the skillet. Cook 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook 1–2 more minutes until golden and cooked through.

Transfer to a plate and cover loosely with foil to keep warm while cooking the remaining pancakes.

Serve:

Top each with a generous spoonful of maple butter and an extra drizzle of syrup if you’re feeling indulgent. Finish it with a dollop of the Crème Fraîche mixed with cinnamon. Sprinkle a little more cinnamon to really capture that fall flavor!

Dockside Brunch Vibes

These pancakes pair perfectly with strong coffee, salty air, and good company. I served mine on the back deck with a side of fresh berries and a breeze rolling through the marina. If you’re cooking on land, just crack a window and cue up a little ocean soundtrack—it’s all about the vibe.

And don’t skip the cinnamon Crème Fraîche. It sounds fancy, but it’s just a little whipped magic that balances the sweet maple butter with a tangy, spiced finish. It’s the kind of topping that makes guests ask, “What is this?”—in the best possible way.

Small Kitchen, Big Flavor

This recipe is proof that you don’t need a big kitchen or endless counter space to make brunch shine. Everything comes together in one bowl and a single skillet. I always say, if it works in a galley, it’ll be a breeze in your kitchen.

Make It a Morning to Remember

Whether you’re feeding your crew after a sunrise cruise or just bringing a taste of the coast to your own table, these Seaside Cornmeal Pancakes bring warmth, texture, and a little sunshine to every bite.

So, pour that coffee, grab your skillet, and let’s make brunch with love—from the galley to your home.

TIP: I used Crème Fraîche from Trader Joe’s, and I’m out of milk, so I substituted almond milk this morning.

For more recipes like this, click here to buy the cookbook, From the Galley with Love, Brunch.

From the Galley with Love, Brunch Cookbook