Cornbread Pancakes

Flapjacks are a brunch classic, but sometimes, following the same recipe time after time can become a bit routine. Cornbread pancakes offer a creative way to break out of that rut. You can spin up a hearty dish that excites you with comforting flavors with a few pantry staples.

You’ll love the sweet and bright notes cornmeal adds to your batter, resulting in irresistible fluffy pancakes. Top them with ripe berries, crunchy nuts, or sugary syrup to elevate their deliciousness. You can make the flapjacks the highlight of your next brunch or integrate them into your meal prep for a convenient breakfast or fun lunch option.

Cornbread Pancakes Ingredients

Laura Scherb for Taste of Home

• Cornmeal: Cornmeal adds a gentle sweetness and hearty flavor to the batter. We suggest using a finely ground type to achieve a light texture in your pancakes.
• All-purpose flour: The gluten in the flour helps the pancake achieve a fluffy and airy bite.
• Sugar: We use granulated sugar to infuse sweetness into the batter and create crispy, caramelized edges on the pancakes.
• Baking powder: To cook the fluffiest cornbread pancakes, baking powder is essential for producing bubbles in the batter, resulting in plump and airy flapjacks.
• Eggs: Try whisking room-temperature eggs into the batter to avoid dense pancakes.
• Milk: We use 2% milk to add richness and moisture to the cornmeal pancake recipe.
• Canola Oil: Cornbread pancakes need fat to achieve a delicious taste and a tender consistency.
• Syrup: Maple syrup offers a sweet and caramel finish to your cornmeal pancakes.

Directions

Step 1: Combine the dry ingredients

Laura Scherb for Taste of Home

In a medium bowl, mix the all-purpose flour, cornmeal, sugar, baking powder, and salt.

Step 2: Whisk the wet ingredients

Laura Scherb for Taste of Home

In a separate medium bowl, whisk the eggs, milk, and oil.

Editor’s Tip: We always use room-temperature eggs when baking.

Step 3: Mix the wet and dry ingredients

Laura Scherb for Taste of Home

Combine the wet and dry ingredients and stir until incorporated. Be careful not to overmix the batter.

Editor’s Tip: For a fluffier texture, allow the pancake batter to rest at room temperature for 30 minutes before cooking on the griddle.

Step 4: Cook the pancakes on the griddle

Laura Scherb for Taste of Home

Start by heating your griddle or non-stick pan on low heat for five minutes. Then, add a tablespoon of oil and adjust the heat to medium. Proceed by pouring 1/4 cupful of cornmeal pancake batter onto the griddle. You’ll be able to tell that the flapjacks are ready to flip when bubbles appear on the surface. Once both sides reach a golden brown color take them off the heat and serve with maple syrup.

Laura Scherb for Taste of Home

Cornbread Pancakes Recipe Variations

• Infuse mix-ins into the batter: For a sweet touch, stir in chocolate chips. Add blueberries for a burst of freshness, or fold in pecans for extra crunch.
• Toss in some cheese: Shred fontina or gouda and whisk it into the batter for savory flavors.
• Use buttermilk: Instead of stirring in 2% milk, substitute buttermilk for an even airier and richer cornbread pancake.

How to Store Cornbread Pancakes

Store your cornmeal pancakes in an airtight container at room temperature for three to five days.

Can you make cornbread pancakes ahead of time?

Prepping for your brunch can free up your time in the kitchen. Consider making these cornmeal pancakes in advance and keep them warm and fresh by storing them in your oven at 200°F until you’re ready to serve.

Can you freeze cornbread pancakes?

If you’ve accidentally made too many cornmeal pancakes, the good news is that you can store them in the freezer for up to three months. Pack them in an airtight container or freezer bag and then thaw them out when you’re ready to reheat and enjoy them.

Cornbread Pancakes Tips

Laura Scherb for Taste of Home

What is the difference between Johnny cakes and cornbread pancakes?

Johnny cakes have a fascinating history originating from Caribbean and Indigenous culinary traditions. Although they share some ingredients with cornbread or cornmeal pancakes, Johnny cakes are typically smaller and less sweet. Unlike cornbread pancakes, Johnny cakes use lard in the batter to achieve a tender texture. They also usually mix sugar (unlike the cornbread flapjacks), making them more savory in taste.

Can you make this cornbread pancake recipe gluten-free?

Replace the all-purpose flour with a gluten-free version in this recipe. Reach for a blend that nixes the xanthan gum because that leads to a batter that’s too stiff and, ultimately, an overly chewy pancake. (If you haven’t tried this before, here’s how to cook gluten-free pancakes.)

Can you use butter instead of oil in this cornbread pancake recipe?

Butter adds richness to your cornbread pancakes and helps caramelize its edges. If you prefer to go this route, substitute 1 cup of butter for every 3/4 cup of oil in this recipe.