This recipe for cornbread pancakes is gorgeous! They come out crispy on the outside and light and fluffy on the inside.
I keep my cornmeal in a decorative container on my kitchen counter. I over filled it and every time I moved it, it left a little trail of cornmeal all over my black counter tops so I decided it was time to use it to resolve the issue.
I really wanted corn muffins, but I already posted my recipe for corn muffins so I decided to be creative and come up with something new.
I really liked the idea of turning them into pancakes and went to work on developing the recipe. I ate as I went, testing the recipe and making changes as needed.
I ended up going sweeter than I make my corn muffins and I had planned on topping them with a strawberry syrup. I thought I’d make out of jam, but one taste of them buttered with regular maple syrup and I knew it was the way to go!
I have to say that these are definitely worth trying because they came out so much better than I had ever imagined!
When I was done, I was pretty please with myself thinking i came up with an all new and original recipe that hasn’t been seen before. I did a quick search on google and realized how very wrong I was! Oh well, I may not have invented the wheel, but I do make a mean pancake!
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Cornbread Pancakes
Light, fluffy and delicious, these pancakes put a twist on an American classic. Serve them stacked high with syrup and butter.
Ingredients
- 1 cup all-purpose
- 1 cup fine cornmeal
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 eggs beaten
- 1 1⁄3 cups milk
- ½ stick salted butter melted
- 2 tablespoons vegetable oil
Instructions
-
Mix dry ingredients in 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.
-
Heat a lightly oiled griddle over medium-high heat.
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Pour 1⁄4 cup batter on griddle to form a pancake and cook until browned holes form all over the top of the pancake. Flip and cook until browned on the other side (about 1 minute). Continue with remaining batter.
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Azu says
These pancakes are delish! Great photos too!
Erren says
Hi Azu, Thanks so much!
S says
Made this A.M. So good! Added blueberries at the end. YUM YUM!
Erren says
Hi Sue, sorry for all the confusion. I used my peach tea as a guide and must have missed a change. I use lemon juice, but if you’re concerned it won’t be sweet enough, you can always add extra sugar!
Wilma says
Hello! I just made these pancakes for breakfast for my hubby and I. I cut recipe in half, they came out fluffy and so delicious. Maple syrup goes so good with them. Thank you!
Erren says
Hi, Wilma. So sorry for the late reply. I way away and am just catching up! I’m so glad you liked them! 🙂
Claudette Fletcher says
I love cornmeal muffins, and have often thought about trying to convert muffin recipe to make pancakes, but never did. Thanks for doing the hard work. I look forward to trying them soon.
Erren says
Hi Claudette, thanks so much for the comment! And you’re very welcome 🙂
Mackenzie @ Never Skip Dessert says
Yum!! I LOVE cornbread and these caught my eye on pinterest! Absolutely going to try them – running to my kitchen now to see if I have everything! Thanks for sharing!
Erren says
Hi Mackenzie, So glad you like them! Hope they worked out well for you!
rosewithoutthorns says
Hey Erren these look yum! Will have to try them soon! 🙂
Erren says
Thanks so much! Hope you like them! 🙂
Belinda says
Had some homemade cranberry sauce left over from Thanksgiving and was looking for something to eat with it…came across this recipe and thought it would be a great breakfast treat and it was . Great recipe. Thanks. Will definitely make again.
Erren says
Lovely! Sounds great!
Tina Peterson says
Àive got to try these! My aunt used to make cornmeal waffles when I was a kid and I was just thinking about them the other day! Yum!
Tina Peterson says
These are so good!!! I made up a 1/2 recipe & as waffles. I used up the last of my syrup……
Erren says
Hi Tina! Believe it or not, I do not own a waffle maker. If I did, I would run down to my kitchen and try it right now! 🙂 So glad you liked them!
Dee says
Hello Erren, Is that yellow or white cornmeal?
Erren says
Hi Dee, Yellow. I’ve never used white, but I’d imagine it would work.
Tammy says
I grew up eating a version of this just as cornbread with savory food. When you don’t want to make an entire pan of cornbread, make fried cornbread…that’s what I called it. Today I make them and sometimes top them with Tex-Mex toppings such as chili or poblano chicken in sour cream sauce. And we also like these with honey and butter. Thanks for an exact recipe … as I always wing it each time I make them. 🙂
Wilma D says
Hi Erren, making these again!! So good and I am super craving them today.
Erren says
I crave them often too! So glad you like them 🙂
Michele says
Erren, they look beautiful!! They’re a fave in our household and have been a family staple for generations (minus the wheat flour and using corn flour only), but we call them Johnny Cakes.
Erren says
Hi Michele, You learn something new every day! I really never heard of anything like it before I made them, but then again before moving away and going without, I never knew I loved cornbread so much so I wasn’t exactly seeking it out. I was afraid to make them with just cornmeal because I thought they might turn out too dry. I’ll have to try it some time!
Rachel says
How many cakes is one serving? I think I got about 14 or 16 cakes out of the whole batch using 1/4 cup scoop. These are the best pancakes btw! I don’t even think they need butter and syrup. I ate them dry! Super delish.
Tracy says
When I was a little girl my grandma would make something like these. She called them Hoe Cakes and we would have gravy with them at supper. I have tried making these unsuccessfully in the past. I look forward to trying this!
Erren says
Hi Tracy, Thanks so much for sharing. I love hearing stories of food and childhood memories. 🙂 Hope you like these!
Esther says
Tried these this morning. Delicious alternative to traditional pancakes. LOVE the taste of a cornmeal muffin. Thanks!
Whit Middleton says
As a boy growing up in the ’40’s my mother would always make pancakes for our Sunday morning breakfast. She’d make two kinds; buckwheat cakes and corn cakes. This recipe comes about as close as you can get to Mom’s corn pancakes. You can even refrigerate the leftover pancakes and have cornbread with later meals. Just pop a cold one in the toaster and add a little butter when they are hot. VG!
Erren says
Wow Whit, what a wonderful comment! I’m so glad I can come close to your mom’s recipe. It’s truly an honor!
daniela says
Beautiful pancakes. I have experimented with great variety of flours but never added cornmeal to my pancake batter. Great idea!