Cornbread Pancakes – Rachel Cooks®

There are two varieties of individuals on this world: those who go to a southern BBQ restaurant and get excited concerning the meat, and those who couldn’t care much less concerning the ribs and burnt ends, and order a heaping plate stuffed with sides. If squares of cornbread slathered in honey butter are your weak point, then let me introduce you to those cornbread pancakes!

The Greatest Cornbread Pancakes

Every little thing a pancake must be. This cornbread pancake recipe combines two favorites: cornbread and pancakes. The pancakes are fluffy and tender, and they’ve crispy edges, such as you anticipate from cornbread.

Not too candy. Cornbread pancakes are candy, however not overly so, which suggests they’re equally at house paired with bacon jam as they’re with maple syrup. Relatively than utilizing granulated sugar, this recipe is sweetened with only a contact of honey which actually enhances the cornmeal. You may all the time add extra sweetness by drizzling honey or maple syrup over the tops of the pancakes as soon as they’re achieved, however this manner, you have got the pliability to go candy or savory with the toppings.

Straightforward to make. Making cornbread pancakes isn’t all that totally different than making your customary pancake recipe. The recipe has each cornmeal and flour within the batter which retains the pancakes from being too dense and offers them a pleasant, chewy texture.

Ingredient Notes

You most likely have many of the components for these cornbread pancakes readily available in your kitchen already!

• Cornmeal: I often use cornmeal that’s superb to medium grind. It really works properly for these pancakes, and in addition for cornbread or cornbread muffins. You may often discover cornmeal within the baking aisle of the grocery retailer.
• All-Objective Flour: Common flour balances out the cornmeal so the pancakes are gentle and fluffy. I usually substitute a portion of the flour with complete wheat flour to make the pancakes multigrain.
• Honey: Honey enhances the flavour of the cornbread pancakes and provides a touch of sweetness. You may use maple syrup, too, if you happen to wished.
• Milk: You should utilize no matter kind of milk you have got readily available. Complete milk will give the pancakes a richer taste however I exploit 2% or lowfat with nice outcomes. Nondairy milk works too, so long as it’s unsweetened and unflavored.
• Oil or Butter: Select a mild-flavored oil resembling canola or vegetable oil. Should you want, melted butter works properly, too.
• Egg: Eggs add protein, taste, and make the pancakes extra cake-like.
• Baking Powder: A standard ingredient utilized in baking, baking powder is a leavening agent. With out it, your pancakes wouldn’t be fluffy.
• Salt: Only a pinch of salt makes a world of distinction. The pancakes don’t style salty however with out salt, they’d style type of blah and flavorless.

Find out how to Make Cornbread Pancakes

Combine the moist components. Frivolously beat the egg in a medium-sized mixing bowl. Add the milk, oil, and honey and whisk collectively till the combination is clean.

Add the dry components. Measure out the flour, cornmeal, baking powder, and salt, inserting proper on high of the moist components. Gently combine the dry components collectively together with your fingers or a fork earlier than stirring them into moist components. Combine till simply mixed; a couple of small lumps within the batter are superb.

Preheat the griddle. Warmth a griddle or skillet over medium-low warmth. If desired, add somewhat oil or butter to the griddle.

Fry the pancakes. Pour the batter onto the griddle, utilizing about 2 tablespoons for every pancake. Cook dinner for two to three minutes, or till the sides start to look dry. Flip and prepare dinner the opposite facet of the cornbread pancakes for 1 to 2 minutes extra, or till either side are golden brown and the middle is cooked by means of.

Recipe Ideas

• Use superb to medium grind cornmeal. Very coarse cornmeal will give the pancakes a extra grainy, gritty texture.
• Grease the griddle. That is completely as much as you. When you have a nonstick griddle, chances are you’ll not want any extra oil to stop the pancakes from sticking, however somewhat oil or butter does add taste and helps the pancakes brown properly.
• Double or triple the recipe. It is a nice make-ahead thought. Should you click on on the 3X field, the components will mechanically modify for a triple batch. Fry up all of the pancakes and refrigerate or freeze the additional for a fast breakfast in a while.
• Put additions within the batter. Bacon crumbles, corn kernels (this may make them much like corn fritters), or blueberries are particularly good right here! A handful of shredded cheese is nice; think about including a pinch or two of contemporary chopped dill or chives.
• Need to skip the honey? Make the pancakes with 2 tablespoons of granulated sugar as an alternative.

Serving Concepts

Toppings. Similar to corn muffins, these cornbread pancakes are wonderful with jam and honey butter (strive my orange honey butter)! Contemporary fruit, honey or maple syrup, and even a dollop of selfmade whipped cream is scrumptious. Attempt them with fried apples, too!

Make them for dinner. You may high these cornbread pancakes with chili, a easy tomato salad, or paired with southern BBQ staples for a satisfying dinner.

Should you’ve made additional pancakes, you’ll be all set for breakfast for the following few days. Merely cowl the cooled pancakes or put them in a freezer-safe container. They’ll hold within the fridge for as much as 5 days or within the freezer for as much as 3 months.

To reheat, my most well-liked technique is the toaster oven. The pancakes warmth up rapidly and style like they’re freshly made. Utilizing the microwave works too. Don’t overheat them (they warmth up in a short time!). The feel can be considerably softer.

Should you’re reheating these pancakes from frozen, merely add a couple of extra minutes to the cooking time. There’s no have to thaw them first.

Cook dinner ModeForestall your display from going darkish

• In a big mixing bowl, frivolously whisk egg. Add milk, oil, and honey; whisk till combination is clean and mixed.

  1 massive egg, ½ cup milk, 2 tablespoons oil or melted butter, 2 tablespoons honey

• On high of moist components, add flour, cornmeal, baking powder, and salt. Gently combine collectively earlier than stirring into moist components. Combine till simply mixed, some small lumps are okay.

  ¾ cup all-purpose flour, ⅓ cup yellow cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt

• Warmth a griddle over medium-low warmth. If desired, add somewhat oil or butter to the griddle.

• Pour batter onto scorching griddle in about 2 tablespoon parts. Cook dinner for two to three minutes or till edges start to look dry. Flip and proceed to prepare dinner for 1 to 2 minutes or till golden brown and cooked by means of. Makes 9 small pancakes.

• Multigrain: Substitute complete wheat flour for some or all the all-purpose flour. 
• Make forward/storage: Make a double or triple batch of pancakes. As soon as they’re cool, place them in an hermetic container or freezer bag. They are often refrigerated for as much as 5 days or frozen for as much as 3 months. There’s no have to thaw them earlier than reheating. A toaster oven or air fryer works properly; if you happen to microwave the pancakes, don’t overheat them. They warmth up in a short time. 

Serving: 3pancakes, Energy: 356kcal, Carbohydrates: 51g, Protein: 8g, Fats: 14g, Saturated Fats: 2g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 7g, Trans Fats: 0.04g, Ldl cholesterol: 67mg, Sodium: 517mg, Potassium: 182mg, Fiber: 3g, Sugar: 14g, Vitamin A: 156IU, Vitamin C: 0.1mg, Calcium: 223mg, Iron: 3mg

Diet info is mechanically calculated, so ought to solely be used as an approximation.

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