Upgrade your pancake game with this mouthwatering cornbread pancakes recipe. These golden, fluffy pancakes have a delightful sweet and savory flavor that will satisfy your taste buds. They are perfect for breakfast or brunch and can be enjoyed with your favorite toppings like butter, syrup, or even fried chicken. With simple ingredients and easy instructions, you can whip up a batch of these cornbread pancakes in no time.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- Vegetable oil for greasing the pan
Directions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with vegetable oil.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the cornbread pancakes warm with butter and syrup, or your desired toppings.
