Cornbread Pancakes

84 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

Ingredients

3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

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Metric US

Original recipe yields 5 servings

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
278 cal
14%

Fat
10 g
15%

Carbs
38.9 g
13%

Based on a 2,000 calorie diet

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Reviews (84)

Rate This Recipe

218

Sharon Anne

Dec. 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 :)..." See more"

130

Millie

Dec. 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 cr..." See moreust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!"

129

Dave W.

Aug. 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 ..." See moretime. This recipe made about eight 6-inch pancakes. "

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