Cornbread Pancakes84 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy! ” - by CocoBean
Original recipe yields 5 servings
- 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.
- 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.
Amount Per Serving (5 total)
- 278 cal
- 10 g
- 38.9 g
Based on a 2,000 calorie diet
Reviews (84)Rate This Recipe
"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 :)..." See more"
"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 cr..." See moreust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!"
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