Find out how easy it is to make these deliciously sweet and savory Cornmeal Pancakes….
Have I ever expressed my love for cornbread? I love it. So much. If a restaurant has it, I must order it. Anything cornbread. Waffles, pancakes, hush puppies (don’t even get me started on hush puppies), all the good stuff.
And what about for breakfast? Why not? Who can say no to some deliciously sweet cornbread pancakes with maple syrup, honey, or lemon syrup.
And butter. Salted butter. DON’T FORGET THE SALTED BUTTER. It’s almost my favorite part of this dish…well except the actual pancakes. I mean, would I eat a chunk of salted butter just on it’s own? Probably not. I mean, most likely not. Have I ever? Perhaps….
Related Recipe: Orange Buttermilk Pancakes
The boyfriend does not like pancakes. This is hugely disappointing to me. I find myself becoming one of those people who wants to force him to eat them because I am so sure he must be wrong. He has to like pancakes. But alas, he does not.
However, I LOVE pancakes. I mean, I seriously am in love with pancakes. The butter, the syrup, the carbilicious (yes, I invented this word) deliciousness. I still can’t grasp how anyone cannot love the pancakes as I do. So a compromise had to be made. I want to make pancakes, he does not want to eat them.
BUT, cornbread pancakes are almost not pancakes…you could almost call them cornbread in pancake form. At least, that’s what I did and he LIKED them! Finally, we’re on the same page.
Related Recipe: Blueberry Cornmeal Pancakes
So these deliciously sweet and savory cornmeal pancakes are my new favorite…I have no guilt when I make them! If you’re making them for a family, the recipe is great doubled, or even tripled if needed.
Mix the dry ingredients in a bowl. In a separate bowl, whisk together the egg, buttermilk, melted butter and oil.
Combine the wet and dry ingredients. Be careful not to over mix, you want the batter to be a little lumpy. Over mixing can cause pancakes to become chewy. This may not always be bad, but I prefer a fluffier pancake. Cookies on the other hand…that’s a whole different story. The chewier the better (I mean not like bubblegum chewy, but you get me). But pancakes? Fluffy is the way to go.
Related Recipe: Lemon Ricotta Pancakes
Heat buttered skillet over medium heat. Add 1/4 cup of batter and cook until bubbles begin to form.
Flip and continue cooking until golden brown around the edges. The pancakes will cook much quicker after the first couple are done.
Keep them warm in a 200 degree oven if necessary.
The boyfriend ate them plain, just like bread, with his hands. This is normal in our house. Me on the other hand, you know how I like them. Covered in butter and syrup OR honey.
Honey on these bad boys is pretty damn delicious. And did I mention salted butter? I did? Sorry, it’s just that important to me.
Like these deliciously sweet and savory cornmeal pancakes? Check out these other awesome breakfast recipes:
Did you make this recipe? Leave me a comment below and let me know how it turned out! I’d appreciate a recipe rating too 🙂
- 1/2 cup flour
- 1/2 cup cornmeal
- 2 tbsp. sugar
- 1 1/12 tsp. baking powder
- 1 tsp. salt
- 1 egg beaten
- 2/3 cup buttermilk
- 2 tbsp. unsalted butter melted
- 1 tbsp. vegetable oil or canola oil
- Mix dry ingredients in a bowl.
- In a separate bowl, whisk together the egg, buttermilk, melted butter and oil.
- Combine the wet and dry ingredients. Be careful not to over mix, you want the batter to be a little lumpy.
- Heat buttered skillet over medium heat.
- Add 1/4 cup of batter and cook until bubbles begin to form.
- Flip and continue cooking until golden brown.
- The pancakes will cook much quicker after the first couple are done.
- Keep pancakes warm in a 200 degree oven if necessary.