Easy Cornbread Pancake Recipe 
This is the fastest way to get cornbread to your table. I'll make cornbread pancakes every time we have pinto beans for dinner. My kids love'em! If you know how to cook pancakes, you can make these EASY.
When I'm feeling sassy, I use a freezer bag as a piping bag and fill it with cornbread batter. Then, I squiggle batter on the hot griddle. Making a thick squiggle helps flipping easy, too thin and it breaks.
HERE'S WHAT YOU NEED
- 1/2 cup yellow corn meal
- 1/2 cup flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup healthy egg substitute or 1 egg
- 2 tablespoons oil
- 3/4 cups milk
In a medium bowl, mix the dry ingredients and blend in all the wet ingredients. Heat griddle with medium heat. Check the batter's thickness before cooking. The cornmeal absorbs more moisture the longer it sits there. If it's too thick, add 1 tablespoon of water or milk at a time, until it's a pancake batter consistency. Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 - 2 minutes, then flip. Cook another minute until golden brown on both side. Just like when you're making regular pancakes.
Serve hot with butter, next to your favorite soup, beans or chili. This cornbread recipe will make enough to fill 2 adults and 2 young kiddos. (Including extra cakes for sneaky snackers.)
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We had these for dinner tonight with pinto beans, and they were a hit. Everyone loved them. I left them on the stove, and the kids would walk by and grab one to eat. They couldn’t get enough of them.
YEAAAAH!!! Don’t you love it when your kids gobble up dinner like that? I’m always thinking, “Okay Jill, you’ve found something they like, don’t burn them out on it. Easy does it.”
It, sincerely, makes my heart swell to know your family enjoyed this recipe. It makes getting up at 5am to post articles all worth it!
Cornbread Pancakes are good with beef stew, too!
I like to throw sugar in, maybe a tbsp
or dump on corn syrup on top, man it’s fun to be unhealthy
nice breakfast snaaaax too
Yeah they can use a little flavor added.
That’s a new one for me. But then again, I really enjoy sweet cornbread muffins that have chopped jalapeño mixed in.
Awesome….I only used an 1/8 cup of flour and 1 tsp baking powder and the cornmeal taste really came through. next time I’ll try it with no flour at all.
Let me know how that works out Karen.
Don’t we need the flour to hold the ingredients together and give the pancakes a lighter bread-like texture?
I am curious to know the texture of these. I am actually wanting to make small rounds to use as an appetizer base. I’m thinking of topping them with hoppin’ john. I want the cornbread taste to be strong, but I need them to be firm enough to hold a topping when picked up. Are these very cake-like?
The recipe posted has the same texture as firm pancake. Honestly, I wouldn’t trust it to be strong enough to hold a wet topping like a cracker would hold up.
I’ve yet to make it myself, but what about a baked polenta? I’m always hearing folks going on about it. It’s not hard to make, and I think there’s quick mixes available.
Thanks so much. That really saved me from wasting my ingredients and time. I will look into the polenta thing.
I'm certainly no expert, but I believe that all cornmeal and no flour would classify it as a johnnycake, which I believe are much heavier in texture than these pancakes with cornmeal.
Were light and fluffy like traditional breakfast pancakes, but tasted heavily of oil (I used canola) and were overly salty. I will attempt again with 7/8 c. cornmeal and 1/8 c. flour, 1 t. oil, and 1/2 t. salt (this will most certainly make them heavier, though), however I suspect what I seek is a johnnycake and not a pancake with cornmeal. Maybe I should look into that before suggesting changes to your recipe!
Yep.