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Cornbread Pancakes

Cornbread Pancakes

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CocoBean

These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
  2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
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Reviews

Sharon Anne
226
12/22/2010

These came out awesome!!!! I used 1 TBS Vinegar & milk instead of the buttermilk and they were delicious! Great consistency with no alterations. See Photo :)

Millie
133
12/31/2011

Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crunchy crust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!

Dave W.
131
8/24/2009

Great cornmeal flavour. I didn't have buttermilk, so I used 2% milk, and I only used 1 tbsp sugar as there is plenty if you're topping it with real maple syrup. I'd probably add a bit of vanilla next time. This recipe made about eight 6-inch pancakes.