Stack ‘Em High: Golden Cornbread Pancakes
on Dec 04, 2024
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Start your morning with these irresistible cornbread pancakes that combine the homey comfort of traditional cornbread with the convenience of pancakes. Ready in just 30 minutes, this recipe yields 16 perfectly fluffy, golden-brown pancakes.
These cornbread pancakes strike the perfect balance between sweet and savory, making them versatile enough for any topping combination. The cornmeal adds just the right texture and nutty flavor that sets them apart from regular pancakes, while still maintaining that classic fluffy interior and crispy edges my kids love.
The recipe uses simple pantry staples and comes together quickly, making it perfect for both busy weekday mornings and lazy weekend brunches. Plus, the batter can be made ahead and stored in the refrigerator overnight for even faster preparation.
Table of Contents
Why You’ll Love This Cornbread Pancake Recipe
- Quick & Simple: From mixing bowl to table in just 30 minutes using basic pantry ingredients.
- Perfect Texture: Light and fluffy inside with crispy golden edges, the ideal pancake consistency.
- Make-Ahead Magic: Batter can be prepared the night before and stores well, making busy mornings easier.
- Versatile Serving: Works beautifully with both sweet and savory toppings, from maple syrup to eggs and bacon.
🥞 Does anything say good morning better than a stack of homemade pancakes? One of my favorite ways to get the morning started!
Recipe Ingredients
- All-purpose flour
- Cornmeal
- Baking soda
- Baking powder
- Salt
- Sugar
- Buttermilk
- Eggs
- Unsalted butter
See the recipe card below for full information on ingredients and quantities.
How to Make Cornbread Pancakes
Step 1: In a large mixing bowl, whisk together the dry ingredients until well combined. In a separate bowl, whisk together the buttermilk and eggs.
Step 2: Slowly drizzle in the melted butter while whisking to prevent it from solidifying.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are fine.
Step 4: Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter. Scoop about 1/4 cup of batter for each pancake and pour onto the griddle. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges look set.
Step 5: Flip each pancake and cook for another 1–2 minutes on the other side, or until golden brown and cooked through.
Step 6: Transfer the cooked pancakes to a plate or a baking sheet in a warm oven (200°F/95°C) while you cook the rest of the batter.
Recipe FAQs
You can substitute buttermilk with a mixture of dairy-free milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. Replace the butter with melted coconut oil or vegan butter.
Yes! The batter can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Give it a gentle stir before using, and add a splash of buttermilk if it’s too thick.
Look for bubbles forming on the surface and edges that look set and slightly dry. This usually takes about 2-3 minutes on medium heat. The pancake should lift easily with a spatula when it’s ready to flip.
Expert Tips
- Temperature Control: Let your griddle or pan heat up properly before starting. Test by sprinkling a few drops of water – they should dance and evaporate quickly. Maintain medium heat throughout cooking to ensure even browning without burning.
- Batter Consistency: The perfect batter should be thick but pourable, similar to honey. If it’s too thick, add buttermilk one tablespoon at a time. If too thin, add equal parts flour and cornmeal, one tablespoon at a time.
- Resting Time: Let the batter rest for 5-10 minutes after mixing. This allows the cornmeal to hydrate and the leavening agents to activate, resulting in fluffier pancakes with better texture.
Storage and Reheating
For optimal storage and reheating, allow your pancakes to cool completely before storing, then stack them with parchment paper between layers to prevent sticking.
These pancakes keep well in an airtight container in the refrigerator for up to 3 days, or you can freeze them for up to 2 months.
When you’re ready to enjoy them again, reheat in a toaster or skillet until warmed through—avoid using the microwave, as this can make the pancakes tough and rubbery.
Serving Suggestions
These pancakes are incredibly versatile. Try them with:
- Classic maple syrup and butter
- Honey and fresh berries
- Savory toppings like eggs and bacon
- Jalapeño-infused honey for a sweet-spicy kick
- Warm apple compote and cinnamon
Amazing Pancakes For Busy Mornings
- Buckwheat pancakes for gluten-free breakfasts
- My kids’ favorite blueberry pancakes
- German pancakes for a bit of a change-up
- And banana pancakes for a crowd pleaser!
More Delicious Pancake Recipes to Consider
Pancake Recipes
Buttermilk Pancakes
Breakfast Recipes
Banana Pancakes
Breakfast Recipes
Buckwheat Pancakes
Breakfast Recipes
Blueberry Pancakes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Cornbread Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted (plus extra for greasing the griddle)
Instructions
- In a large mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the buttermilk and eggs. Slowly drizzle in the melted butter while whisking to prevent it from solidifying.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are fine.
- Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter.
- Scoop about 1/4 cup of batter for each pancake and pour onto the griddle. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip each pancake and cook for another 1–2 minutes on the other side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate or a baking sheet in a warm oven (200°F/95°C) while you cook the rest of the batter.
- Serve warm with your favorite toppings such as butter, maple syrup, honey, or fresh fruit. I served them with our favorite buttermilk syrup.
Notes
- If the batter feels too thick, add a splash of buttermilk to thin it out slightly. If it’s too runny, sprinkle in a bit more flour or cornmeal.
- The 1/4 cup sugar adds a mild sweetness. For sweeter pancakes, increase to 1/3 cup.
- Use medium heat to avoid burning the pancakes before they cook through. Adjust the heat as needed during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet.
