These cornbread pancakes are the perfect blend of fluffy comfort and subtle Southern charm, bringing together the soft texture of traditional pancakes with the slightly sweet, golden richness of cornbread.
They’re quick to make, incredibly satisfying, and ideal for busy mornings when you still want something homemade and delicious on the table.
With their lightly crisp edges and tender centers, these pancakes pair beautifully with butter, syrup, or even savory toppings like eggs and bacon.
Whether you’re serving them for a cozy weekend breakfast or a fast weekday treat, this simple recipe is guaranteed to become a regular favorite in your kitchen.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 large eggs
- 3 tablespoons butter, melted and cooled
Directions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and fully incorporated.
- Heat a lightly greased griddle or skillet over medium-high heat.
- Pour about ¼ cup of batter for each pancake onto the hot surface.
- Cook until the edges are set and the bottom is golden brown, about 1½ minutes.
- Flip and cook the other side until golden brown, about 1 minute more.
- Repeat with the remaining batter and serve warm.
Chefs Notes
- For extra flavor, try adding a pinch of cinnamon or a splash of vanilla extract to the batter.
- These pancakes are excellent with maple syrup, honey, or even a pat of whipped butter.
- If you prefer a thinner pancake, add a splash of milk to loosen the batter slightly.
- For a savory twist, reduce the sugar and serve alongside eggs or sausage.