Best Cornbread Pancakes Recipes

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CORNBREAD PANCAKES



Cornbread Pancakes image

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

Provided by CocoBean

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 550.4 mg, Sugar 8.5 g

BANANA CORNBREAD PANCAKES RECIPE BY TASTY



Banana Cornbread Pancakes Recipe by Tasty image

Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey

Provided by Pierce Abernathy

Categories     Breakfast

Time 30m

Yield 8 pancakes

Number Of Ingredients 12

3 bananas
⅓ cup granulated sugar
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 ½ cups milk
2 cups cornmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon butter, for griddling
butter, for serving
honey, for serving

Steps:

  • In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
  • Add the milk and whisk to combine.
  • Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
  • In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
  • Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
  • Serve with honey and butter.
  • Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP



Cornbread Pancakes with Fresh Strawberry Syrup image

These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.

Provided by Chef John

Categories     Pancakes

Time 1h35m

Yield 3

Number Of Ingredients 13

1 pound fresh strawberries, hulled
½ cup white sugar
½ cup cold water
2 teaspoons fresh lemon juice
¾ cup all-purpose flour
2 tablespoons white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 ¾ cups buttermilk
1 ¼ cups cornmeal
3 tablespoons unsalted butter, divided, or more as needed
2 large eggs

Steps:

  • Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
  • Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
  • Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
  • Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
  • Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
  • Top warm pancakes with strawberry syrup.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg

CORNBREAD PANCAKES



Cornbread Pancakes image

These are my family's favorite pancakes. I modified the directions from the back of a package of corn muffin mix and the results are delicious!

Provided by Nanita

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (7 ounce) package sweet cornbread mix or 1 (7 ounce) package corn muffin mix
2 tablespoons baking mix (bisquick)
1 large egg
2/3 cup milk

Steps:

  • Heat griddle until water drops"dance" when dropped on surface.
  • Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.
  • Add egg and milk.
  • Mix everything together with whisk just enough to combine, don't overmix or pancakes will be tough.
  • Cook pancakes on griddle.
  • Serve with butter and syrup or honey.

CORNBREAD WAFFLES OR PANCAKES



Cornbread Waffles or Pancakes image

These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it's hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.

Provided by Chief Jack

Categories     Breads

Time 10m

Yield 6-8 waffles

Number Of Ingredients 7

1 1/2 cups self-rising yellow cornmeal (stone ground has the best texture)
1 cup self-rising flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup corn oil
2 eggs
1 1/2 cups milk

Steps:

  • Combine the dry ingredients and mix well.
  • Mix the wets together.
  • Combine the wet and dry.
  • Mix lightly, but don't overwork it.
  • Ladle on to your griddle and cook 'till golden brown --
  • Extras freeze well and reheat in the toaster.

Nutrition Facts : Calories 407.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 70.5, Sodium 1086.1, Carbohydrate 42, Fiber 2.6, Sugar 2.2, Protein 8.7

CHILI AND CORNBREAD PANCAKES



Chili and cornbread pancakes image

This is a great easy meal to do with leftover chili. My family loves it. This is so easy to change to your family's tastes.

Provided by Pam Barker

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 7

left over chili or store bought
box of cornbread mix, i use jiffy because has recipe for the pancakes on it
1 egg
3/4 cup of milk
2tbsp melted shortening
sour cream (optional)
shredded cheese (optional)

Steps:

  • 1. Heat up the chili. And can just let simmer.
  • 2. Mix together Cornbread mix, Egg, Milk and Shortening. Preheat skillet or griddle. Cook pancakes.
  • 3. Take cornbread pancakes and top with chili, sour cream and shredded cheese then enjoy. P.S can top with anything else you like with chili

MY SOUTHERN CORNBREAD PANCAKES



My Southern Cornbread Pancakes image

I love pancakes and I love cornbread. So what better way to meet the Southern - Cornbread is King Challenge, than to combine the two. I hope you will enjoy this tasty treat. Created for play in Culinary Quest.

Provided by Baby Kato

Categories     Pancakes

Time 25m

Number Of Ingredients 15

1 c flour, white
1 c cornmeal
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon, ground
1/8 c toasted pecans, chopped,
1 Tbsp brown sugar
1/2 tsp orange rind, finely chopped
2 eggs, large,
1 c buttermilk
2 - 3 Tbsp water
1/4 c canola oil
butter, for frying
1/2 c maple syrup, heated (drizzle)
2 Tbsp toasted pecans, chopped, garnish

Steps:

  • 1. In a large bowl, add the flour, cornmeal, baking powder, salt, cinnamon, brown sugar, orange rind and toasted pecans.
  • 2. Mix and add the eggs, buttermilk, water and canola oil, mixing well but making sure not to over mix.
  • 3. Heat the butter in a cast iron pan over medium heat.
  • 4. Drop batter,into the hot pan. Use about 2 tablespoons of batter per pancake.
  • 5. Fry each pancake until golden brown and crisp, turn with a spatula and brown the other side.
  • 6. Drizzle a little warmed maple syrup over the pancakes, garnish with the toasted pecans and enjoy!.

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