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–+ servings
Fresh stack of cornbread pancakes plated with butter and syrup on top.
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Savory and Sweet Cornbread Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 pancakes
Calories 140kcal
Author Kelly Nash
Cost $5

Equipment

Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • 1 cup yellow cornmeal
  • 4 tbsp granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup buttermilk at room temperature
  • 4 tbsp unsalted butter melted and slightly cooled
  • 2 large eggs
  • extra butter for cooking

For Serving:

  • maple syrup
  • butter or honey butter
US Customary - Metric

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

    • 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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Nutrition

Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 85mg | Fiber: 1g | Sugar: 5g | Vitamin A: 169IU | Calcium: 56mg | Iron: 1mg