Are you looking for something different for breakfast? These Cornbread Pancakes are calling your name! They have a slight crunch from the cornmeal and they are “oh, so good” with butter and maple syrup. They would make a nice addition to a Sunday Brunch. Serve them with a side of fruit and your favorite sausage, bacon or ham for an easy meal anytime.
- 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!
Amount Per Serving: Calories: 362Total Fat: 12gSaturated Fat: 7gCholesterol: 119mgSodium: 401mgFiber: 2gSugar: 11gProtein: 10g