Cornbread Pancakes

These easy-to-make, fluffy cornbread pancakes are made in one bowl and are perfect for your upcoming weekend brunch!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 140kcal

Cost $5

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.

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.