These Cornbread Pancakes are light, fluffy, and perfect for both a sweet or a savory breakfast! Top them with a pat of butter, fresh berries, and honey for a sweet brunch. Or, top them with a pat of butter, a fried egg, and a couple of veggie sausage links for those savory breakfast lovers. I am a savory breakfast person most days, but I love the versatility of these for the rare moment where sweet hits the spot!
What Kind of Cornmeal?
There are so many variations of cornmeal. Cornmeal comes in all different grind sizes, whole-grain or degerminated, it may feel like a lot to consider. For the sake of these pancakes and accessibility, I find that a whole grain, medium ground is best for these pancakes. It is is often easy to find in the natural food section of your grocery store! The coarser the grind, the more tender and crumbly the pancakes, but too coarse will lead to gritty pancakes! Not to mention, they will be harder to handle in the pan because they won’t hold together well enough. A finer ground will be okay too, but you may an additional splash of milk to get the right consistency for your pancakes. Additionally, I find that the texture and cornbread flavor is very mild.
What about milk?
For best results, I love using a high-quality whole milk, but this recipe can easily be made dairy-free with your favorite milk substitute and swapping coconut oil or a vegan butter substitute for the butter. Milk alternatives and lower fat content milks will be thinner, so I recommend using just under 1/2 cup of milk to achieve the same batter, maybe 1-2 tablespoons less.
Ingredients
1/2 cup whole milk
1/2 cup cornmeal
1/3 cup brown sugar, packed
1/2 cup whole wheat flour
1 egg
1 cup frozen corn, thawed
3 tbsp salted butter, melted, more for pan
1 tsp baking powder
Directions:
- Preheat a cast iron skillet with a pat of butter to medium heat.
- In a large mixing bowl, stir together cornmeal, flour, and baking powder.
- In a separate bowl, whisk egg, add milk, butter, brown sugar, and corn. Fold the wet ingredients into the dry mixture to form a batter, taking care not to over-mix, some lumps are okay!
- Ladle about 1/4-1/3 cup of batter into the cast iron and cook until golden brown and slight bubbles form, about 2 minutes. Flip, and allow the other side to cook until golden brown. Remove from pan.
- Repeat until batter is gone, adding butter as needed to keep the pan greased!
- Serve your cornbread pancakes hot, topped with a pat of butter and drizzle of honey!
Cornbread Pancakes
These Cornbread Pancakes are light, fluffy, and perfect for both a sweet or a savory breakfast! Top them with a pat of butter, fresh berries, and honey for a sweet brunch. Or, top them with a pat of butter, a fried egg, and a couple of veggie sausage links for those savory breakfast lovers. I am a savory breakfast person most days, but I love the versatility of these for the rare moment where sweet hits the spot!
Ingredients
- 1/2 cup whole milk
- 1/2 cup cornmeal
- 1/3 cup brown sugar, packed
- 1/2 cup whole wheat flour
- 1 egg
- 1 cup frozen corn, thawed
- 3 tbsp salted butter, melted, more for pan
- 1 tsp baking powder
Instructions
- Preheat a cast iron skillet with a pat of butter to medium heat.
- In a large mixing bowl, stir together cornmeal, flour, and baking powder.
- In a separate bowl, whisk egg, add milk, butter, brown sugar, and corn. Fold the wet ingredients into the dry mixture to form a batter, taking care not to over-mix, some lumps are okay!
- Ladle about 1/4-1/3 cup of batter into the cast iron and cook until golden brown and slight bubbles form, about 2 minutes. Flip, and allow the other side to cook until golden brown. Remove from pan.
- Repeat until batter is gone, adding butter as needed to keep the pan greased!
- Serve your cornbread pancakes hot, topped with a pat of butter and drizzle of honey!
Nutrition Information
Yield 5 Serving Size 2 pancakesAmount Per Serving Calories 276Total Fat 9gSaturated Fat 5gCholesterol 58mgSodium 176mgCarbohydrates 43gFiber 2gSugar 17gProtein 6g
Nutrition information isn't always accurate.
