These easy-to-make, fluffy cornbread pancakes are made in one bowl and are perfect for your upcoming weekend brunch!
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Get ready for a fun twist on breakfast - cornbread pancakes! These soft and fluffy cornmeal pancakes are a combination of the best cornbread with fluffy pancakes. Made with just 9 simple ingredients, these pancakes make the perfect breakfast.
I used to get cornbread pancakes at a little diner back in Pennsylvania, which were just so light, fluffy and delicious! Now you might be thinking, are these going to be savory? Nope! These fluffy cornbread pancakes served with some maple syrup and butter are definitely going to satisfy your sweet tooth.
If you are a fan of pancakes (I make them every weekend), be sure to check out my Oat Flour Pancakes, or my Chocolate Protein Pancakes as well!
Why You Need These Cornbread Pancakes
- This is a simple recipe, no fancy ingredients or equipment here!
- This is like the perfect combination of light and fluffy pancakes with your favorite cornbread.
- It only takes 10 minutes to prep these cornbread pancakes, 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 maple syrup and homemade honey butter!
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!
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 ¼ 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!
Frequently Asked Questions
You may have overmixed the pancake batter or let the pancake batter rest for too long after mixing!
No, these cornbread pancakes are actually sweet thanks to the addition of some sugar! You can serve them with maple syrup and butter, just like regular pancakes.
Yes, you can make the pancakes and let them cool before placing them in a freezer bag, making sure there is parchment paper between each pancake. Freeze for up to 3 months, then let them thaw at room temperature or defrost in the microwave when you’re ready to enjoy them.
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 ¼ cup but you can make them bigger or smaller!
- Make your own buttermilk by mixing together milk and vinegar or lemon juice. It's super easy to do and I always do it in a pinch!
- 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.
Want to try more pancake and waffle recipes?
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📖 Recipe
Cornbread Pancakes
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 cup yellow cornmeal
- 4 tablespoon granulated sugar
- 1½ tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup buttermilk at room temperature
- 4 tablespoon unsalted butter melted and slightly cooled
- 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.
- Add in the buttermilk, melted butter, and eggs. Whisk until smooth.
- Melt a pat of butter in a large skillet or griddle (or spray with nonstick spray) and heat over medium heat.
- 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
- Using a measuring cup means your pancakes will roughly be the same size. I used ¼ cup but you can make them bigger or smaller!
- Make your own buttermilk by mixing together milk and vinegar or lemon juice. It's super easy to do and I always do it in a pinch!
- 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.
Nutrition
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Beverly Mae Nisbeth says
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.
Kelly Hamilton says
So happy to hear you enjoyed these pancakes, Beverly!
Mazy Walczak says
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!
Kelly Hamilton says
So happy to hear you loved this recipe, Mazy! Thanks for trying it!