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A stack of pancakes on a plate with butter on top, being drizzled with honey. A jar of honey and a white container are in the background.
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Cornbread Pancakes

If you love the flavor of classic, down-home cornbread, you’re going to flip for these homemade cornbread pancakes! They’re light, fluffy, and have just a touch of sweetness thanks to the addition of honey.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Servings: 3
Author: Rachel Gurk

Ingredients

  • 1 large egg
  • ½ cup milk (any kind)
  • 2 tablespoons oil or melted butter
  • 2 tablespoons honey (or 2 tablespoons sugar)
  • ¾ cup all-purpose flour (can use whole wheat flour)
  • ⅓ cup yellow cornmeal (fine to medium grind)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  • In a large mixing bowl, lightly whisk egg. Add milk, oil, and honey; whisk until mixture is smooth and combined.
    1 large egg, ½ cup milk, 2 tablespoons oil or melted butter, 2 tablespoons honey
  • On top of wet ingredients, add flour, cornmeal, baking powder, and salt. Gently mix together before stirring into wet ingredients. Mix until just combined, some small lumps are okay.
    ¾ cup all-purpose flour, ⅓ cup yellow cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt
  • Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.
  • Pour batter onto hot griddle in about 2 tablespoon portions. Cook for 2 to 3 minutes or until edges begin to look dry. Flip and continue to cook for 1 to 2 minutes or until golden brown and cooked through. Makes 9 small pancakes.

Notes

  • Multigrain: Substitute whole wheat flour for some or all of the all-purpose flour. 
  • Make ahead/storage: Make a double or triple batch of pancakes. Once they're cool, place them in an airtight container or freezer bag. They can be refrigerated for up to 5 days or frozen for up to 3 months. There's no need to thaw them before reheating. A toaster oven or air fryer works well; if you microwave the pancakes, don't overheat them. They heat up very quickly. 

Nutrition

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

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