Cornbread Pancakes
Fluffy cornbread pancakes that are perfect for breakfast or brunch, with a delightful corn flavor and a hint of sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 2 large eggs
- 2 tablespoons vegetable oil or melted butter
Instructions
- Whisk the dry ingredients: In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- Mix the wet ingredients: In another bowl, mix the milk, eggs, and vegetable oil (or melted butter).
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
- Preheat your griddle: Heat a griddle or skillet over medium heat and lightly grease it.
- Pour the batter onto the griddle for each pancake, using about 1/4 cup for each.
- Flip the pancakes and cook until golden brown on the other side.
- Serve them warm, drizzled with syrup or topped with your favorite goodies.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. Avoid overmixing for fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://www.nailzspa.com/cornbread-pancakes/