Cornbread Pancakes

Prep Time 10 mins Cook Time 20 mins Serves 4     adjust servings

Are you looking for something different for breakfast? These Cornbread Pancakes are calling your name!


  • 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


  1. Preheat a lightly-oiled griddle over medium-high heat.
  2. 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.
  3. 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.
  4. Serve warm with plenty of butter and maple syrup!


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