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Have you tried Cornbread Pancakes? Here’s an easy and tasty recipe that will show you how to make them!
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Are you looking for something different for breakfast … or breakfast for dinner? Maybe a new spin on an old staple? If so, then these Cornbread Pancakes (aka Cornmeal Pancakes) are calling your name!
How is Cornmeal Pancakes different than your everyday pancakes? Well, they have a slight crunch from the addition of cornmeal and taste a bit like cornbread. This recipe in particular isn’t overly sweet, in my opinion, but if you prefer your cornbread not-so-sweet, use a little less sugar. Being from the South, though, y’all know I like the full amount!
Goodness, though, these cornmeal pancakes … like normal pancakes, they are oh-so-good with butter and maple syrup. Your family is going to adore them! They would make a nice addition to a Sunday brunch: serve them with a side of fruit and your favorite sausage or bacon. Or, on the flip side, cook them up with ham for an easy meal anytime. Who doesn’t want a nice stack of yummy warm pancakes?!
Cornbread Pancakes Recipe
Ingredients for pancakes
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- large eggs
- maple syrup or pancake syrup
- fresh blueberries
Utensils and Other Items
- Electric griddle or electric frying pan (this makes it super easy to ensure you’re at the right temperature!)
- measuring cups and spoons
- Two bowls (one for dry ingredients, one for wet ingredients)
- spoon or rubber spatula
- spatula for flipping
How to make Cornbread Pancakes
Time needed: 30 minutes.
How to make Cornbread Pancakes
- Preheat griddle.
Preheat a lightly-oiled griddle over medium-high heat.
- Combine dry ingredients.
In a large bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt).
- Combine wet ingredients.
In a separate bowl, combine the wet ingredients (buttermilk, eggs, and butter).
- Combine wet and dry ingredients.
Stir the liquid mixture into the dry mixture until smooth.
- Pour batter onto griddle.
Pour about 1/4 cup of the batter onto the griddle for each pancake. (I use a scant soup ladle-full to avoid the drips down the bowl!)
- Flip pancakes.
When bubbles start to form and the edges look dry, flip the pancake and cook another 2-3 minutes, or until cooked through.
Serve warm with plenty of butter and maple syrup!
Cornbread Pancakes: FAQs
Oh, of course!! The old-fashioned method is fine, too. I just suggest electric tools to make sure you get things perfect, but they’re not necessary. If you’re using a stovetop pan and want to ensure it’s at the right temperature to make pancakes, add a droplet of water to the pan. If the droplet bounces around, you’ve hit the jackpot! On another note, if it doesn’t move, the pan is too cold. If it evaporates immediately, the pan’s too hot.
Yes!! If you want to flavor it up a bit, try cinnamon or anything else that sounds good. It doesn’t even have to be a spice! Pumpkin also works really well, as well as lemon zest – get creative!!
Yes, but in my opinion, the buttermilk adds to the flavor and fluffiness, as it does with all pancakes!
How did you like this Cornbread Pancake recipe?
I’d love to hear your thoughts. This recipe isn’t completely revolutionary, but it’s definitely different enough to provide a nice change of pace at breakfast time! If you have questions or comments, be sure to leave them down below. And if you just want to rave about cornbread pancakes, well, that’s fine with me, too!
Check out more breakfast recipes on Love Bakes Good Cakes!
Shake things up tomorrow morning at breakfast and bring out something new for your loved ones with my favorite recipes!
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 2 tbsp. white sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/4 cups buttermilk
- 2 large eggs
- 3 tbsp. butter, melted and cooled
- Preheat a lightly-oiled griddle over medium-high heat.
- In a large bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt). In a separate bowl, combine the wet ingredients (buttermilk, eggs, and butter). Stir the liquid mixture into the dry mixture until smooth.
- Pour about 1/4 cup of the batter for each pancake (I use a scant soup ladle-full to avoid the drips down the bowl). When bubbles start to form and the edges look dry, flip the pancake and cook another 2-3 minutes, or until cooked through.
- Serve warm with plenty of butter and maple syrup!
- Feel free to change out the all-purpose flour for gluten-free flour if you desire!! The recipe will still work fine. Everyone can scarf these down, even if they have a dietary restriction!
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Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Silicone Spatula Set of 4
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2)
Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set
Presto 07061 22-inch Electric Griddle With Removable Handles
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 126mgSodium: 1087mgCarbohydrates: 54gFiber: 2gSugar: 18gProtein: 16g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on June 23, 2012. Updated on July 2, 2020.