Cornbread Pancakes
Have you tried Cornbread Pancakes? Here's an easy and tasty recipe that will show you how to make them!
Servings: 4 servings
Equipment
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons butter melted and cooled
Instructions
- 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!
Notes
- 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!
Nutrition
Calories: 381kcal | Carbohydrates: 50g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 664mg | Potassium: 260mg | Fiber: 3g | Sugar: 10g | Vitamin A: 522IU | Calcium: 138mg | Iron: 3mg
