This easy recipe for Cornbread Breakfast Pancakes makes crisp, fluffy pancakes from scratch that come out perfect every time.
Don’t you just love cornbread? I love it so much I’ve created six different cornbread recipes based on it – each with its own cornbread twist.
To name a few – I’ve made Corn Muffins, Mini Cornbread Loaves, Blueberry Cornbread Muffins, Strawberry & Honey Cornbread Muffins.
I’ll be honest, each recipe was created because I had a craving that needed to be fulfilled. This particular recipe was created when I woke up one morning thinking about cornbread. 🙂
I have to say that they came out so much better than I had ever imagined! They came out deliciously crispy on the outside and light and fluffy on the inside.
How to Make Breakfast Pancakes Perfect Every Time
Making pancakes isn’t always easy. I’ve made many a pancake that was cooked on the outside, but raw or chewy in the middle.
With a lot of time and practice, I’ve found the perfect way to make perfect pancakes every time. Whether you’re making cornbread pancakes or buttermilk pancakes, these tips will work for you.
Heating The Pan For Perfect Pancakes
An electric griddle or frying pan makes cooking pancakes super easy. If you’re new to making pancakes, I highly recommend using one as it’s easy to tell your pan is at the right temperature.
Heat your pan to 375°F. Your electric pans usually have some indicator that lets you know when it reaches the correct temperature.
For stovetop pans, preheat it over medium heat. A good test is to add a drop of water to the pan. If it dances around the pan, it’s the correct temperature. If it doesn’t move, the pan is too cold, and if it sizzles and evaporates, the pan is too hot.
How to Add the Batter for Perfect Pancakes
Start with pouring a little oil or clarified butter to the pan. About a teaspoon will do. Wipe the oil around with a pastry brush or paper towel until the whole pan is lightly coated.
Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch.
If they run into each other – don’t worry all is not lost. Just wait until they cook enough and you can separate them with your spatula before flipping.
When To Flip Pancakes
Flip when the edges look fluffy and cooked and the surface bubbles have popped, forming holes that don’t fill up with batter when they pop.
How to Make Cornbread Pancakes
Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients.
Mix until combined.
Preheat it over medium heat. Test to make sure it’s heated properly and then pour 1⁄4 cup batter on the pan at a time to form the pancakes. Cook bubbles form over the top of the pancake and begin to pop.
Flip and cook until browned on the other side (1-2 minutes). Continue with the remaining batter.
You can keep the pancakes warm in the oven while you continue cooking or serve as you go. Serve warm with butter and syrup.
Cook’s Tips
How to Make Light and Fluffy Pancakes
To make pancakes that are light and fluffy, separate the eggs and beat the egg whites until they form a soft peak. Then gently fold them into the batter after all the other ingredients are mixed together.
How to Make Pancakes Crispy
Always preheat the pan and do a test with a small amount of batter. This will ensure you have the correct temperature and the pancakes crisp on the outside and the inside gets fully cooked.
Use clarified butter (or ghee) to grease the pan. Clarified butter can cook at high heat without burning and not only makes the pancakes crispy but adds a buttery flavor too.
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Let's Make
Cornbread Pancakes
Ingredients
- 1 cup all-purpose
- 1 cup fine cornmeal
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs beaten
- 1⅓ cups milk
- ½ stick salted butter melted
- 2 tablespoons vegetable oil
Instructions
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Preheat the pan over medium heat. Pour a little oil or clarified butter to the pan (about a teaspoon). Wipe the oil around the pan with a pastry brush or paper towel until coated.
- Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch. When your pancakes form popped bubbles, and the edges look fluffy and cooked, flip and cook another 1-2 minutes.
- Continue with the remaining batter. Lower the heat for the second batch to avoid burning. You can keep the pancakes warm in the oven while you continue cooking or serve as you go.
Tips + Notes
Heating The Pan For Perfect Pancakes
An electric griddle or frying pan makes cooking pancakes super easy. If you’re new to making pancakes, I highly recommend using one as it’s easy to tell your pan is at the right temperature. Heat your pan to 375°F. Your electric pans usually have some indicator that lets you know when it reaches the correct temperature. For stovetop pans, preheat it over medium heat. A good test is to add a drop of water to the pan. If it dances around the pan, it’s the correct temperature. If it doesn’t move, the pan is too cold, and if it sizzles and evaporates, the pan is too hot.How to Add the Batter for Perfect Pancakes
Start with pouring a little oil or clarified butter to the pan. About a teaspoon will do. Wipe the oil around with a pastry brush or paper towel until the whole pan is lightly coated. Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch. If they run into each other – don’t worry all is not lost. Just wait until they cook enough and you can separate them with your spatula before flipping.Flipping Perfect Pancakes
When your pancakes form bubbles, you’ll know it’s time to flip when the bubbles have mostly popped and the edges look fluffy and cooked.Nutrition Information:
Adlin says
Loved these pancakes. Thanks for the recipe!
Erren's Kitchen says
I’m so glad you liked them! 🙂
Stella says
These were delicious – light and fluffy and perfectly sweet. Thanks for the lovely recipe!
Erren's Kitchen says
Glad you liked them Stella 🙂
Elena E says
Wow these turned out great! I was really curious to try them because I am already obsessed with your corn muffins 😀 I reduced the sugar so they were also great as savoury pancakes with some feta cheese. Thank you Erren!
Erren's Kitchen says
That’s great Elena! So glad you enjoyed them and were able to adapt them, feta sounds delicious! 🙂
Cindy says
How many per serving?
Erren's Kitchen says
Hi Cindy, the recipe makes ten pancakes, so depending on how well they go down, this could be one serving 😉
Sylvia says
This has been my go-to recipe for years now. I like to add cinnamon and spices to my batter, and sometimes separate the yolks and add them last, but I mostly follow the indications. The only thing is, for me, it’s never been 1 1/3 cups milk, but closer to 2c, as the cornbread absorbs a lot of liquid. Once I mix the batter and while I leave it alone to go check if the pan is heated enough, the batter gets super thick and I need to add more milk and mix again. Anyway, these are favorites at home, and I make them every weekend. Thank you Erren, for sharing this!
Erren's Kitchen says
That sounds delicious Sylvia, and you are more than welcome!
Christopher says
These are delicious! This is a fabulous recipe that I suspect will become a regular in my home. Just to confirm the nutritional information, is this saying that if I make the recipe into 10 pancakes, the serving size is one pancake? Thanks!
Erren Hart says
Hi Christopher, Yes. That’s correct.