Cornbread Pancakes recipe

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Ingredients

¾ cup all-purpose flour
¾ cup cornmeal
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

Nutrition Info

278.4 calories
carbohydrate: 38.9 g
cholesterol: 95.2 mg
fat: 10 g
fiber: 1.3 g
protein: 8.1 g
saturatedFat: 5.4 g
servingSize: -
sodium: 550.4 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

  2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Recipe Yield

5 servings

Recipe Note

These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!

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