Have you tried cornbread pancakes? This simple, flavorful recipe combines the tender crumb of pancakes with the slightly grainy texture and corn flavor of cornbread. It’s easy to make and perfect for a different breakfast—or even breakfast for dinner.
Cornbread Pancakes
If you want to change up your usual pancake routine, these cornbread pancakes are a delightful twist. They include cornmeal for a pleasant crunch and a subtle corn flavor that recalls classic cornbread. This version is not overly sweet; if you prefer a less sweet batter, simply reduce the sugar slightly.
Like traditional pancakes, these are fantastic with butter and maple syrup. Serve them at a weekend brunch alongside fresh fruit and your favorite breakfast meats, or pair them with ham for a hearty meal any time of day. A warm stack of cornbread pancakes is always a crowd-pleaser.
Cornbread Pancakes Recipe
Ingredients for pancakes
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons butter, melted and cooled
For serving
- butter
- maple syrup or pancake syrup
- fresh blueberries or other fruit
Utensils and other items
- electric griddle or skillet (recommended for consistent temperature)
- measuring cups and spoons
- two bowls (one for dry, one for wet)
- spoon or rubber spatula for mixing
- spatula for flipping
How to make Cornbread Pancakes
Time needed: 30 minutes
A straightforward method to make tender, lightly crisp cornbread pancakes.
- Preheat the griddle.
Heat a lightly oiled griddle or skillet over medium-high heat until warm. If using a stovetop pan, test the temperature with a drop of water: it should sizzle and bounce.
- Combine dry ingredients.
In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly mixed.
- Combine wet ingredients.
In a separate bowl whisk the buttermilk, eggs, and cooled melted butter until smooth.
- Mix batter.
Pour the wet ingredients into the dry mixture and stir just until combined. A few small lumps are fine—overmixing can make pancakes tough.
- Cook the pancakes.
Spoon or ladle about 1/4 cup of batter per pancake onto the preheated surface. Cook until bubbles form on the surface and the edges begin to look set, then flip and cook another 2–3 minutes until golden and cooked through.
- Serve warm.
Stack the pancakes and serve immediately with butter and maple syrup. Fresh fruit, a sprinkle of powdered sugar, or savory sides like ham or bacon all work well.
Cornbread Pancakes: FAQs
Yes. A stovetop skillet works fine. The electric griddle is recommended only for its ease in maintaining an even temperature. To check a stovetop pan, add a droplet of water—if it bounces and skitters, the pan is ready. If it just sits and doesn’t move, it’s too cool; if it evaporates immediately, it’s too hot.
Absolutely. Add a pinch of cinnamon, a bit of nutmeg, or even lemon zest for brightness. You can also try folded-in ingredients like pumpkin puree for a seasonal twist—adjust other liquids accordingly.
Yes, regular milk will work, but buttermilk adds extra tang and helps with a lighter texture. If using regular milk, you can add a teaspoon of vinegar or lemon juice to mimic the tang of buttermilk.
How did you like this cornbread pancake recipe?
I’d love to hear your feedback. This recipe is a modest variation on classic pancakes, but it’s just different enough to make breakfast feel new. Leave a comment with questions, suggestions, or your favorite way to serve them—sweet or savory.
Try something different tomorrow morning and surprise your family with a warm stack of cornbread pancakes—simple to make and full of comforting flavor.
Other recipes you may enjoy
- Southern Cornbread
- Cornbread Dressing
- Pumpkin Pancakes
- How to Host a Pancake Bar
- Banana Split Pancakes
Cornbread Pancakes
By Jamie Sherman
Servings: 4 · Prep: 10 mins · Cook: 20 mins · Total: 30 mins
Equipment
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula or wooden spoon
- Griddle or skillet
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons butter, melted and cooled
Instructions
- Preheat a lightly oiled griddle or skillet over medium-high heat.
- Whisk together the dry ingredients in a large bowl. In another bowl, whisk the buttermilk, eggs, and melted cooled butter. Combine the liquids with the dry ingredients and stir until just combined.
- Pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form and edges look set, then flip and cook 2–3 minutes more until done.
- Serve warm with butter and maple syrup.
Notes
- Swap all-purpose flour for a gluten-free flour blend if you need a GF option; the recipe will still work well.
Nutrition
Calories: 381 kcal · Carbohydrates: 50 g · Protein: 11 g · Fat: 15 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 0.4 g · Cholesterol: 124 mg · Sodium: 664 mg · Potassium: 260 mg · Fiber: 3 g · Sugar: 10 g · Vitamin A: 522 IU · Calcium: 138 mg · Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.
Originally published on June 23, 2012. Updated on July 2, 2020.