Cornbread Pancakes
Cornbread Pancakes deliver a slightly sweet, buttery bite with a tender crumb and subtle cornmeal crunch, perfect for a cozy breakfast. They come together quickly with buttermilk for tang and richness, and cook up golden on the griddle. Serve hot with maple syrup, honey, or a pat of butter for weekend brunch or a weekday treat.
- Prep5 min
- Cook10 min
- Serves5
- DifficultyEasy
- 1
Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another large bowl, whisk the buttermilk, eggs, and butter. Stir the liquid mixture into the dry mixture until it is blended and smooth.
- 2
Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup of batter onto the griddle and cook until browned, about 1 1/2 minutes. Flip and cook until the other side is browned, about 1 minute. Repeat with the remaining batter.
- Calories 314.66 kcal Moderate
- Protein 8.35 g Moderate
- Carbs 42.45 g Moderate
- Total Fat 12.43 g Moderate
- Saturated Fat 6.51 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 97.96 mg High
- Sodium 172.1 mg Moderate
- Fiber 3.34 g Moderate
- Sugar 8.36 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 105.74 mg Low Source
- Iron 1.95 mg Moderate
- Potassium 96.78 mg Low Source
- Vitamin A 59.49 mcg_rae Low Source
- Vitamin C 0.63 mg Low Source
- Vitamin D 1.21 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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