Cornbread Pancakes

Cornbread Pancakes

91
CocoBean 3

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

Ingredients 15 m {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Delicious Gluten-Free Pancakes

See how to make light and fluffy pancakes without the gluten.

How to Make Pancakes

See how easy it is to make light, fluffy pancakes from scratch.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 91

  1. 122 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sharon Anne
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
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.
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.