Cornbread Pancakes Recipe

Have you ever had the desire to add a savory twist to your pancakes? Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for cornbread pancakes. These pancakes taste buttery and slightly sweet, which is just what we are looking for in classic cornbread. We like to serve these with tart raspberries, but feel free to use any fruit or toppings you like, such as blueberries, whipped cream, powdered sugar, or even chocolate chips.

This recipe is essentially a classic pancake batter with the addition of cornmeal for the savory corn taste you are expecting. But, because it is otherwise similar to normal pancake batter, it comes together in less than 10 minutes and cooks up in just 15. This elevated twist on pancakes doesn't take any extra effort or time to assemble, so you can get ready to wow your family and friends at your next weekend brunch.

To make these cornbread pancakes, start by gathering the ingredients. For this recipe, you will need flour, cornmeal, whole milk, eggs, sugar, baking soda, baking powder, butter, and optional toppings of raspberries and syrup.

In a large bowl, add in all of the ingredients, and whisk them together to create a smooth, lump-free batter.

To cook up the pancakes, start by heating up a large cast iron skillet or griddle over medium heat, and spray it will nonstick cooking spray. Once the pan is hot, use a ladle or cookie scoop to drop batter onto the skillet. Allow the first side to cook until you begin to see bubbles in the batter. The bubbles are your cue to flip the pancakes. Once flipped, allow them to cook about one to two minutes. Remove the pancakes from the skillet with a spatula and set aside on a serving plate. Be sure to spray the skillet with nonstick cooking spray between batches.

Repeat this process with the remaining batter. You should end up with about 10 medium-sized pancakes. Stack your pancakes into individual servings and top with optional toppings including raspberries, additional butter, and syrup. As for leftovers, you can store them in the fridge for three days, or even freeze them beyond that. Cheers to an easy, innovative take on pancakes!