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A stack of cornmeal pancakes topped with melting butter and syrup on a white plate. There are more pancakes in the background on a cooling rack and a separate plate. Forks are placed beside the dish on a striped cloth.
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Cornbread Pancakes

Start your morning with these irresistible cornbread pancakes that combine the homey comfort of traditional cornbread with the convenience of pancakes. Ready in just 30 minutes, this recipe yields 16 perfectly fluffy, golden-brown pancakes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: American
Diet: Low Fat
Servings: 16 5-inch pancakes
Author: Melissa Griffiths

Ingredients

Instructions

  • In a large mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar until well combined.
  • In a separate bowl, whisk together the buttermilk and eggs. Slowly drizzle in the melted butter while whisking to prevent it from solidifying.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are fine.
  • Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter.
  • Scoop about 1/4 cup of batter for each pancake and pour onto the griddle. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges look set.
  • Flip each pancake and cook for another 1–2 minutes on the other side, or until golden brown and cooked through.
  • Transfer the cooked pancakes to a plate or a baking sheet in a warm oven (200°F/95°C) while you cook the rest of the batter.
  • Serve warm with your favorite toppings such as butter, maple syrup, honey, or fresh fruit. I served them with our favorite buttermilk syrup.

Notes

  • If the batter feels too thick, add a splash of buttermilk to thin it out slightly. If it’s too runny, sprinkle in a bit more flour or cornmeal.
  • The 1/4 cup sugar adds a mild sweetness. For sweeter pancakes, increase to 1/3 cup.
  • Use medium heat to avoid burning the pancakes before they cook through. Adjust the heat as needed during cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet.

Nutrition

Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 238mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Calcium: 46mg | Iron: 1mg

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