Savory and Sweet Cornbread Pancakes
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These cornbread pancakes are the perfect blend of classic cornbread and fluffy homemade pancakes. Made with simple ingredients and ready in just 10 minutes, this easy breakfast recipe has a lightly sweet, buttery flavor with a hint of cornmeal in every bite. Serve them warm with butter and maple syrup for a cozy breakfast that everyone will love.
Get ready for a fun twist on breakfast: cornbread pancakes! These soft and fluffy cornmeal pancakes are a crossover between cornbread and light, buttery pancakes- aka my dream come true. Made with just 9 simple ingredients, these pancakes are my favorite cozy weekend breakfast.
I used to get cornbread pancakes at a little diner back in Pennsylvania, which were just so light, fluffy and delicious! If you’re wondering whether these pancakes are sweet or savory, the answer is both! The cornmeal adds a subtle savory flavor, while butter and maple syrup bring just the right amount of sweetness.
These pancakes only take 10 minutes to prep, so they’re perfect to whip up on the weekend for breakfast or brunch. I love serving a big stack of these cornmeal pancakes with spiced maple syrup and homemade honey butter! If I’m feeling extra indulgent I’ll drizzle on my favorite buttermilk syrup to take these to the next level.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Cornmeal: make sure you’re using a fine-ground cornmeal! Cornmeal is similar to polenta, but polenta is much more coarse.
- Flour: you’ll want to use all purpose flour in these pancakes.
- Unsalted Butter: adding melted butter to your pancakes is going to amp up the flavor. You can use unsalted if that’s all you have on hand!
- Baking Soda & Baking Powder: a combination of these two is going to give you a nice rise to the pancakes as well as helping them brown.
- Buttermilk: I love using buttermilk in pancakes, it makes them extra rich and moist, plus adds a little tang to the flavor! Make your own buttermilk by mixing together milk and vinegar or lemon juice. It’s super easy to do & always comes in handy in a pinch.
Step-by-Step Instructions
Step 1: In a large bowl, whisk the cornmeal with the flour, salt, sugar, baking powder and baking soda.
Step 2: Pour in the buttermilk, melted butter, and eggs. Whisk until smooth.
Step 3: Place a large skillet over medium heat and melt a pat of butter (or spray with non-stick spray).
Step 4: Once the pan is hot, pour 1/4 cup of cornbread pancake batter into the pan. Cook on one side for 1-2 minutes or until the pancake is covered in bubbles. Flip the pancake over and cook the other side until golden brown. Repeat with the remaining batter and enjoy!
Tips and Tricks
- Make sure the pan is hot before pouring the pancake batter. It should be hot enough that the pancake batter is sizzling as soon as it touches the skillet.
- Keep the pancakes warm while you’re cooking them by placing them in an oven preheated to 200°Fahrenheit on a parchment lined baking sheet.
- Using a measuring cup means your pancakes will roughly be the same size. I used 1/4 cup but you can make them bigger or smaller!
- I don’t recommend letting the pancake batter sit for too long, I’ve noticed the pancakes aren’t as soft and fluffy if you let the batter rest before cooking the cornbread pancakes.
Storing & Freezing
These pancakes are best enjoyed on the same day! You can freeze them, just place them in a freezer safe bag with parchment paper between each pancake. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature or defrost in the microwave.
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Savory and Sweet Cornbread Pancakes
Ingredients
- 1 cup (125 g) all-purpose flour , spooned and leveled
- 1 cup (159 g) yellow cornmeal
- 4 tbsp (50 g) granulated sugar
- 1½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1¼ cup (300 g) buttermilk, at room temperature
- 4 tbsp (60 g) unsalted butter, melted and slightly cooled
- 2 (2) large eggs
- extra butter for cooking
For Serving:
- maple syrup
- butter or honey butter
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.1 cup all-purpose flour , 1 cup yellow cornmeal , 4 tbsp granulated sugar , 1½ tsp baking powder , ½ tsp baking soda, ½ tsp salt
- Add in the buttermilk, melted butter, and eggs. Whisk until smooth.1¼ cup buttermilk, 4 tbsp unsalted butter, 2 large eggs
- Melt a pat of butter in a large skillet or griddle (or spray with nonstick spray) and heat over medium heat.extra butter for cooking
- Using a ¼ cup measuring cup, pour batter onto the griddle. Cook on one side for approximately 1-2 minutes or until the top of the pancake has bubbles all over that start to burst. Flip and cook for another 1 to 1.5 minutes until golden brown on each side. Add more butter as needed
- Keep Pancakes Warm: To keep warm, preheat oven to 200° F. Place cooked pancakes on a parchment-lined baking sheet and keep in the oven until served.
Notes
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- Using a measuring cup means your pancakes will roughly be the same size. I used 1/4 cup but you can make them bigger or smaller!
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- Make your own buttermilk at home by mixing together milk and vinegar or lemon juice.
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Can I use medium ground cornmeal?
Hi Sheila, I haven’t tried medium ground in this recipe. It’ll probably change the texture a bit and make them more grainy. If that doesn’t bother you, I’d give it a shot!
Delicious! I usually don’t like fluffy pancakes but these had so much texture and flavor.
So happy to hear you liked these, the corn meal makes the texture so perfect!
Delicious and easy peasy to make! I use a 1:1 mix of fine and course corn meal, as I enjoy the slightly gritty texture of the course corn meal bits.
So happy to hear you enjoyed these pancakes, Beverly!
Great recipe! Lost my old flapjack recipe and this one is darn close! I omitted the added sugar and used fresh blueberries. Turned out fabulous! The addition of white vinegar never fails to give the addition lift to fluffier pancakes. Thanks for a terrific recipe!
So happy to hear you loved this recipe, Mazy! Thanks for trying it!