Cornbread Pancakes
Fluffy, golden, and delightfully rustic, these cornbread pancakes are a mouthwatering twist on classic breakfast fare. Combining the hearty texture of yellow cornmeal with the softness of all-purpose flour, these pancakes strike the perfect balance between sweet and savory. A touch of buttermilk adds richness and tang, while melted butter ensures each bite is irresistibly tender. Quick and easy to prepare in just 25 minutes, this recipe makes a stack of pancakes that are perfect for lazy weekend mornings or a comforting breakfast-for-dinner. Serve them warm with a drizzle of maple syrup, a dollop of butter, or your favorite toppings for a cozy, crowd-pleasing meal. Whether you're a fan of cornbread or simply looking to elevate your pancake routine, these cornbread pancakes are sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium mixing bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should still have some small lumps.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake, spacing them apart to avoid overcrowding.
Cook the pancakes for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the cornbread pancakes warm with butter, maple syrup, or your favorite pancake toppings.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 44.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 475 mg | 37% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
