easy25 min · 10 pancakes

Cornbread

Name: Cornbread Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 pancakes
Cuisine: American
Ingredients: 3/4 cup yellow cornmeal; 3/4 cup all-purpose flour; 2 tbsp honey; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1 large egg; 3 tbsp melted butter; 1/4 cup fresh or frozen corn kernels (optional)

Southern cornbread meets the griddle. Yellow cornmeal gives these grit and crunch. Buttermilk gives tang. A touch of honey bridges the gap between sweet and savory. They're sturdy enough to hold a fried egg on top or a pile of pulled pork. Your call.

From Original recipe · Recipe facts not copyrightable (US law)

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Prep

10 min

Cook

15 min

Makes

10 pancakes

Difficulty

easy

Nutrition

Per serving (2 pancakes) · USDA FoodData Central: Cornbread + Pancakes, plain (adjusted for cornmeal-flour blend)

224kcal

Calories

5.8g

Protein

8.7g

Fat

30.9g

Carbs

1.6g

Fiber

Ingredients

Servings

2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 tbsp honey
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 large egg
3 tbsp melted butter
1/4 cup fresh or frozen corn kernels (optional)

Instructions

1
Whisk 3/4 cup cornmeal, 3/4 cup flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
2
In a separate bowl, whisk 1 cup buttermilk, 1 egg, 3 tbsp melted butter, and 2 tbsp honey.
3
Pour the wet into the dry and stir until just combined. Fold in 1/4 cup corn kernels if using.
4
Let the batter rest 5 minutes. Cornmeal needs a moment to hydrate or the pancakes will be gritty.
5
Heat a cast iron skillet or griddle over medium heat. Grease with butter.
6
Pour about 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges look dry.
7
Flip and cook 1-2 minutes more until golden on both sides.
8
Serve with honey butter, maple syrup, or go savory with hot sauce and a fried egg.

Notes

things we learned along the way

Fine-ground cornmeal blends into the batter smoother. Stone-ground gives more texture and crunch. Both work, just different experiences.
The resting step matters more here than with regular pancakes. Un-hydrated cornmeal makes the texture sandy.
Cast iron gives the best crust on these. The edges get crispy in a way that non-stick can't match.

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Source and credits

Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).

Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.