Cornbread Pancakes

There are two kinds of people in this world: the ones who go to a southern BBQ restaurant and get excited about the meat, and the ones who couldn’t care less about the ribs and burnt ends, and order a heaping plate full of sides. If squares of cornbread slathered in honey butter are your weakness, then let me introduce you to these cornbread pancakes!

The Best Cornbread Pancakes

Everything a pancake should be. This cornbread pancake recipe combines two favorites: cornbread and pancakes. The pancakes are fluffy and tender, and they have crispy edges, like you expect from cornbread.

Not too sweet. Cornbread pancakes are sweet, but not overly so, which means they’re equally at home paired with bacon jam as they are with maple syrup. Rather than using granulated sugar, this recipe is sweetened with just a touch of honey which really complements the cornmeal. You can always add more sweetness by drizzling honey or maple syrup over the tops of the pancakes once they’re done, but this way, you have the flexibility to go sweet or savory with the toppings.

Easy to make. Making cornbread pancakes isn’t all that different than making your standard pancake recipe. The recipe has both cornmeal and flour in the batter which keeps the pancakes from being too dense and gives them a nice, chewy texture.

Ingredient Notes

You probably have most of the ingredients for these cornbread pancakes on hand in your kitchen already!

• Cornmeal: I usually use cornmeal that’s fine to medium grind. It works well for these pancakes, and also for cornbread or cornbread muffins. You can usually find cornmeal in the baking aisle of the grocery store.
• All-Purpose Flour: Regular flour balances out the cornmeal so the pancakes are light and fluffy. I often replace a portion of the flour with whole wheat flour to make the pancakes multigrain.
• Honey: Honey enhances the flavor of the cornbread pancakes and adds a hint of sweetness. You could use maple syrup, too, if you wanted.
• Milk: You can use whatever type of milk you have on hand. Whole milk will give the pancakes a richer flavor but I use 2% or lowfat with great results. Nondairy milk works too, as long as it’s unsweetened and unflavored.
• Oil or Butter: Choose a mild-flavored oil such as canola or vegetable oil. If you prefer, melted butter works well, too.
• Egg: Eggs add protein, flavor, and make the pancakes more cake-like.
• Baking Powder: A common ingredient used in baking, baking powder is a leavening agent. Without it, your pancakes wouldn’t be fluffy.
• Salt: Just a pinch of salt makes a world of difference. The pancakes don’t taste salty but without salt, they would taste sort of blah and flavorless.

How to Make Cornbread Pancakes

Mix the wet ingredients. Lightly beat the egg in a medium-sized mixing bowl. Add the milk, oil, and honey and whisk together until the mixture is smooth.

Add the dry ingredients. Measure out the flour, cornmeal, baking powder, and salt, placing right on top of the wet ingredients. Gently mix the dry ingredients together with your fingers or a fork before stirring them into wet ingredients. Mix until just combined; a few small lumps in the batter are fine.

Preheat the griddle. Heat a griddle or skillet over medium-low heat. If desired, add a little oil or butter to the griddle.

Fry the pancakes. Pour the batter onto the griddle, using about 2 tablespoons for each pancake. Cook for 2 to 3 minutes, or until the edges begin to look dry. Flip and cook the other side of the cornbread pancakes for 1 to 2 minutes more, or until both sides are golden brown and the center is cooked through.

Recipe Tips

• Use fine to medium grind cornmeal. Very coarse cornmeal will give the pancakes a more grainy, gritty texture.
• Grease the griddle. This is totally up to you. If you have a nonstick griddle, you may not need any additional oil to prevent the pancakes from sticking, but a little oil or butter does add flavor and helps the pancakes brown nicely.
• Double or triple the recipe. This is a great make-ahead idea. If you click on the 3X box, the ingredients will automatically adjust for a triple batch. Fry up all the pancakes and refrigerate or freeze the extra for a quick breakfast later on.
• Put additions in the batter. Bacon crumbles, corn kernels (this will make them similar to corn fritters), or blueberries are especially good here! A handful of shredded cheese is great; consider adding a pinch or two of fresh chopped dill or chives.
• Want to skip the honey? Make the pancakes with 2 tablespoons of granulated sugar instead.

Serving Ideas

Toppings. Just like corn muffins, these cornbread pancakes are excellent with jam and honey butter (try my orange honey butter)! Fresh fruit, honey or maple syrup, and even a dollop of homemade whipped cream is delicious. Try them with fried apples, too!

Make them for dinner. You can top these cornbread pancakes with chili, a simple tomato salad, or paired with southern BBQ staples for a satisfying dinner.

If you’ve made extra pancakes, you’ll be all set for breakfast for the next few days. Simply cover the cooled pancakes or put them in a freezer-safe container. They’ll keep in the fridge for up to 5 days or in the freezer for up to 3 months.

To reheat, my preferred method is the toaster oven. The pancakes heat up quickly and taste like they’re freshly made. Using the microwave works too. Don’t overheat them (they heat up very quickly!). The texture will be somewhat softer.

If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time. There’s no need to thaw them first.

Cook ModePrevent your screen from going dark

• In a large mixing bowl, lightly whisk egg. Add milk, oil, and honey; whisk until mixture is smooth and combined.

  1 large egg, ½ cup milk, 2 tablespoons oil or melted butter, 2 tablespoons honey

• On top of wet ingredients, add flour, cornmeal, baking powder, and salt. Gently mix together before stirring into wet ingredients. Mix until just combined, some small lumps are okay.

  ¾ cup all-purpose flour, ⅓ cup yellow cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt

• Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.

• Pour batter onto hot griddle in about 2 tablespoon portions. Cook for 2 to 3 minutes or until edges begin to look dry. Flip and continue to cook for 1 to 2 minutes or until golden brown and cooked through. Makes 9 small pancakes.

• Multigrain: Substitute whole wheat flour for some or all of the all-purpose flour. 
• Make ahead/storage: Make a double or triple batch of pancakes. Once they’re cool, place them in an airtight container or freezer bag. They can be refrigerated for up to 5 days or frozen for up to 3 months. There’s no need to thaw them before reheating. A toaster oven or air fryer works well; if you microwave the pancakes, don’t overheat them. They heat up very quickly. 

Serving: 3pancakes, Calories: 356kcal, Carbohydrates: 51g, Protein: 8g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 67mg, Sodium: 517mg, Potassium: 182mg, Fiber: 3g, Sugar: 14g, Vitamin A: 156IU, Vitamin C: 0.1mg, Calcium: 223mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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