Cornbread Waffles or Pancakes
Transform your breakfast routine with these irresistibly fluffy and golden Cornbread Waffles or Pancakes, a delightful spin on classic comfort food! Made with a perfect balance of yellow cornmeal and all-purpose flour, this recipe delivers a subtly sweet, slightly nutty flavor with a tender texture that works beautifully for both waffles and pancakes. The addition of buttermilk and vanilla extract lends a rich, creamy depth, while melted butter ensures every bite is moist and satisfying. Whether crisped to perfection in a waffle iron or cooked to a golden hue on a skillet, these cornbread delights are incredibly versatile. Serve them with classic toppings like maple syrup and fresh fruit, or take a savory twist with fried chicken, crispy bacon, or a dollop of sour cream. Ideal for brunch gatherings or weeknight dinners, these Cornbread Waffles or Pancakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Buttermilk
- 4 tablespoons Unsalted butter, melted
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- Cooking spray or butter (for greasing)
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the batter dense.
For waffles: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with cooking spray or butter. Pour a ladleful of batter onto the waffle iron and cook until golden brown and crisp, about 3-5 minutes depending on your waffle maker.
For pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup of batter for each pancake onto the heated skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden and cooked through.
Serve the waffles or pancakes warm with your desired toppings like maple syrup, honey, butter, or fresh fruit. They also pair well with savory options such as fried chicken, bacon, or a dollop of sour cream.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 44.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 509 mg | 39% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 995 mg | 21% | |
*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.
