Concord Grape Cornmeal Pancakes

September 24, 2020

The first sign of Concord grapes coincides with the arrival of fall, the season of so many delicious preserves, cakes, and pies. These grapes are nothing like the seedless green and red varieties you find at grocery stores – Concord grapes actually taste like grapes. Their thick, tart skin slips right off their fragrant, sweet interior flesh. While seeding them is somewhat of a tedious task, the flavor they impart inside of sweet and savory dishes makes it well worth the effort.


3/4 cup all-purpose flour

3/4 cup polenta 

2 tbsp sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp butter, plus more for buttering skillet

1 cup milk, or 2/3 cup plain yogurt thinned with 1/3 cup milk

2 large eggs

1 cup concord grapes, seeded

Upstate NY syrup


  1. Combine flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk. Melt 3 tablespoons butter, then whisk in buttermilk, followed by the eggs, one at a time. Stir in the concord grapes. Pour liquid mixture into dry ingredients and stir until just combined.
  2. In a large, preferably cast iron skillet, melt butter over medium-low heat. Pour 1/4 cup batter into skillet for each pancake, careful not to pour them too close together. Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes. Flip pancakes and cook until second side is golden, another minute. Repeat with remaining batter, adding more butter as needed. Reduce the heat if the pancake is cooking too quickly.
  3. If you’re not going to eat these right away, you can spread them on a baking sheet and keep them warm until needed in a 200 degree oven.
  4. Serve with a pat of butter and drizzle with maple syrup.

 Recipe by Local Roots team member Phoebe Tran.

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