Name: Cornbread Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 5-inch pancakes
Cuisine: American
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))

Start your morning with these irresistiblecornbread pancakesthat 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.

A stack of cornmeal pancakes topped with melting butter and syrup on a white plate. There are more pancakes in the background on a cooling rack and a separate plate. Forks are placed beside the dish on a striped cloth.

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.

A wooden table with a wire rack holding several golden-brown pancakes. Two plates, each with a stack of pancakes, are nearby. Forks and knives are placed on a blue cloth, with a cup of orange juice and a small dish of butter also visible.

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 ofhomemade 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.

Top view of ingredients labeled for cornbread: flour, sugar, baking soda, baking powder, salt, cornmeal, melted butter, milk in a measuring cup, and two eggs, all arranged on a marble surface.

How to Make Cornbread Pancakes

A colorful mixing bowl with a whisk and a mixture of eggs, flour, and liquid ingredients. The bowl has a floral pattern, and the whisk has a red handle. The background is a white, lightly marbled countertop.

A saucepan on a stove contains bubbling yellow batter. A wooden spoon rests across the top. The backsplash has a white hexagonal tile pattern.

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.

A speckled, colorful bowl on a white marble surface contains a light brown, creamy liquid.

A pancake batter cooking in a black skillet with melted butter bubbling around the edges. The pancake is light brown and starting to form small bubbles on its surface.

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.

A single golden-brown pancake cooking in a black cast-iron skillet. The pancake appears fluffy with a slightly crisp edge. In the background, part of a colorful bowl is visible, likely containing more batter or pancakes.

A cooling rack with nine golden-brown pancakes stacked neatly on a light marble surface. The pancakes have a slightly crisp texture and are evenly cooked, showcasing a homemade appearance.

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

Can I make these pancakes dairy-free?

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.

Can I make the batter ahead of time?

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.

How do I know when to flip the pancakes?

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.

A stack of golden-brown pancakes on a white plate, accompanied by a blue cloth napkin and two forks. A second plate with pancakes and a glass mug with yellow liquid are in the background, all set on a wooden board.

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.

A stack of pancakes on a white plate, topped with melted butter and syrup. More pancakes are in the background on a wire rack and a small plate. A blue and white cloth and silverware are placed nearby.

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 skilletuntil warmed through—avoid using the microwave, as this can make the pancakes tough and rubbery.