Corn Muffin Pancakes Recipe

Name: Corn Muffin Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 (7 ounce) package corn muffin mix; 0.5 cup flour; 2 tablespoons baking powder; 1 egg; 1 cup milk; 2 tablespoons cooking oil

Cook Time: 5 minutes

This recipe yields 4 servings and is perfect for a delicious, quick breakfast or brunch option. The fluffy, golden-brown pancakes made with corn muffin mix are easy to prepare and satisfying. Lets dive into the ingredients and cooking steps!

Ingredients

1 (7 ounce) package corn muffin mix
cup flour
2 tablespoons baking powder
1 egg
1 cup milk
2 tablespoons cooking oil

Directions

Step 1: Begin by preparing a skillet. Spray it lightly with cooking spray and place it over medium-high heat.

Step 2: In a mixing bowl, whisk together the corn muffin mix, flour, baking powder, egg, milk, and cooking oil. Stir until the batter is smooth and well combined.

Step 3: Pour 1/4 cup of the batter into the preheated skillet. Allow it to cook until bubbles begin to form on top, and the bottom turns golden brown (about 1 to 2 minutes).

Step 4: Flip the pancake and continue cooking until the bottom side also reaches a golden-brown color, about another 1 to 2 minutes.

Step 5: Repeat this process with the remaining batter until it is completely used up. Keep pancakes warm by covering them with a kitchen towel or placing them in a low oven.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	326	-
Total Fat	14g	18%
Saturated Fat	4g	18%
Cholesterol	82mg	27%
Sodium	1164mg	51%
Total Carbohydrate	41g	15%
Dietary Fiber	2g	6%
Total Sugars	3g	-
Protein	9g	18%
Vitamin C	0mg	0%
Calcium	523mg	40%
Iron	3mg	15%
Potassium	191mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

History and Origins

The Corn Muffin Pancakes, a modern twist on traditional pancake recipes, reflect the enduring influence of cornbread in American cuisine. Cornmeal has been a staple in the Americas for centuries, introduced by Indigenous peoples to European settlers. As corn became a crucial part of diets across the continent, particularly in the Southern U.S., it was naturally incorporated into a wide variety of baked goods. Combining corn muffin mix with pancake ingredients is a relatively recent innovation, likely developed by home cooks seeking a quicker, more convenient way to enjoy the flavors of cornbread in pancake form. These pancakes maintain the sweet, hearty texture of corn muffins, while being as easy to prepare as traditional pancakes.

Regional Features

The recipe for Corn Muffin Pancakes is deeply rooted in the Southern United States, where cornbread holds a place of cultural significance. This dish offers a lighter, fluffier version of cornbread, and it's perfect for breakfast or brunch. In some Southern households, cornbread is paired with dishes like chili or barbecue, but in pancake form, it adapts to the classic breakfast table, alongside maple syrup, butter, and fresh fruit. While variations of this dish can be found across the country, the Southern love of cornbread and its versatility shines through in this recipe.

Distinguishing Features

What sets Corn Muffin Pancakes apart from other similar dishes, such as traditional pancakes or cornmeal-based johnny cakes, is its use of muffin mix as the base. This shortcut results in a fluffier texture and a slightly sweeter taste, thanks to the added sugar in the muffin mix. Traditional pancakes are usually made with flour, baking powder, and eggs, while cornbread-based pancakes add a dense, corny texture that brings a whole new flavor profile. Additionally, johnny cakesanother Southern favoriteare typically made with cornmeal, but they are flat and more dense compared to the fluffier Corn Muffin Pancakes.

Where Are Corn Muffin Pancakes Typically Served?

These pancakes are often served as a breakfast or brunch dish in homes across the United States, particularly in the South. They are commonly enjoyed with a drizzle of syrup, pats of butter, or even fresh fruit like berries or sliced bananas. In some variations, they're topped with a dollop of whipped cream or a sprinkle of powdered sugar. Corn Muffin Pancakes are often featured at family gatherings, weekend brunches, and even holiday breakfasts. Their ease of preparation and comforting flavor make them a crowd-pleaser for casual meals with family and friends.

Interesting Facts About Corn Muffin Pancakes

Using muffin mix for pancakes is a time-saving hack that allows for the same comforting flavors without the need for long ingredient lists.
The recipe is versatile, and home cooks have experimented with different muffin mixes, including banana nut, apple cinnamon, and blueberry, to create unique variations of the dish.
Cornmeal, a key ingredient in both cornbread and Corn Muffin Pancakes, is rich in fiber, antioxidants, and essential minerals like magnesium and iron.
Despite the use of muffin mix, Corn Muffin Pancakes maintain a light, fluffy texture due to the combination of baking powder and eggs, which create the lift needed for pancakes to cook properly.
This recipe can be easily adapted to suit various dietary preferences. For example, you can use non-dairy milk or gluten-free muffin mix for a lactose-free or gluten-free alternative.

FAQ about Corn Muffin Pancakes Recipe

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave for a few seconds until warm.

Yes, you can freeze these pancakes. Allow them to cool completely, then stack them with a piece of parchment paper in between each pancake. Store them in a freezer-safe bag or container for up to 3 months. To reheat, pop them in the toaster or microwave.

If you don't have corn muffin mix, you can substitute it with a combination of cornmeal and flour, along with a bit of sugar and baking powder. You could also try other muffin mixes, such as blueberry or banana nut, for different flavors.

When using a different muffin mix, make sure to adjust the liquid and dry ingredients for consistency. For example, if you're using a larger or smaller package of muffin mix, you might need to add more or less milk or flour to achieve the desired batter thickness.

Yes, you can use different oils such as vegetable oil, coconut oil, or melted butter. Each will give a slightly different flavor, but they will all work well for cooking the pancakes.

If your pancakes fell apart, it may be because the batter was too thick or the pan was too hot. Try adjusting the consistency of the batter by adding a little more milk, and ensure that you're cooking at a medium heat, as too-high heat can cause them to cook unevenly.

If your pancake batter is too thick, add a small amount of milk (a tablespoon at a time) until you achieve a smooth, pourable consistency. This will help the pancakes cook more evenly.

Yes, you can use a waffle maker to cook the pancake batter for a different texture. Just ensure the batter is the right consistency to pour into the waffle iron. You may need to adjust cooking times depending on your specific waffle maker.

To make these pancakes fluffier, try adding an extra egg or a teaspoon of baking soda to the batter. You can also separate the egg whites and yolks, beat the whites until stiff, and fold them into the batter for extra fluffiness.

If you prefer less sweetness, you can reduce the amount of sugar or skip it altogether. You can also experiment with using a less sweet muffin mix, or add savory ingredients like cheese or herbs instead of sugar.

Yes, you can add fruit such as berries, bananas, or even chocolate chips to the pancake batter. Just fold them gently into the batter to avoid overmixing, which can affect the texture of the pancakes.

Comments

Michelle Turner

10/07/2022 10:43:15 PM

Hello, I'm Heather, the one who came up with this recipe. A tip for those trying it out - feel free to switch up the corn muffin mix with apple cinnamon, berry, or banana nut muffin mixes. My daughter especially loves them this way. You can use any type of muffin mix you prefer. I hope you all like it!

Barbara Jackson

08/23/2024 12:43:47 AM

Great recipe, but my final result turned out more like pancakes than cornbread. To adjust, I added 1/4 cup of milk to balance out the extra 1.5 ounces in the Jiffy mix. Unfortunately, I lost one to a pan that was too hot – I'd recommend medium heat over medium-high. For my next attempt, I plan to switch out milk for buttermilk and oil for ghee (clarified butter). Instead of adding more milk, I'll incorporate 1/4 cup of whole wheat flour. I'll also opt to cook it in a cast iron skillet for better heat control. Overall, it's a solid foundational recipe with room for experimentation. I'm excited to try it with these adjustments and maybe even test it out with different mixes as well.

Cynthia Williams

09/10/2023 04:14:36 AM

I accidentally used 2 teaspoons instead of tablespoons of baking powder. I used the entire larger package of Jiffy mix and just added milk until the batter reached the desired consistency.

Samuel Nguyen

05/01/2024 10:19:48 AM

I enhanced the recipe by incorporating 1/4 cup of sour cream to boost the moisture, texture, and flavor. I find myself only able to enjoy one at a time, so I prepare and store the rest in the refrigerator to later warm up in the toaster. These make a fantastic mid-day snack option!

Betty Martin

08/02/2024 05:26:01 PM

I used pancake mix instead of flour and baking powder, and I mixed in sautéed bananas and sprinkled cinnamon into the batter. I also added some honey. It was delicious, but it was a bit sticky on the pan.

Pamela Mitchell

07/31/2024 03:52:34 PM

My 7-year-old daughter took charge of measuring and mixing for this baking project. We decided to use a 14oz Pumpkin muffin mix from Aldi instead of the 7oz one. To adjust for the larger mix, I had her double the other ingredients and also add some chopped walnuts. The extra pancakes will be frozen for a quick reheating later in the week. My daughter was thrilled to use the muffin mix to make pancakes, as she's been practicing with box mixes like muffins, cupcakes, and brownies. This was a great way to ease her into more elaborate recipes with additional ingredients, with me handling the baking part. I didn't read the reviews beforehand and didn't realize the baking powder might be too much; next time, I'll only use 2 tsp. I also added more milk to achieve the desired pouring consistency, which might vary depending on the muffin mix used. The results were delightful – light, fluffy, and delicious! This could be a simple recipe to prepare as jar gifts for Christmas.

Sandra Green

09/11/2023 02:09:43 AM

I decided to try out Jiffy mix for making pancakes because I had run out of baking powder and didn't feel like going to the store this morning. I had to improvise, so I used one teaspoon of baking soda, substituted buttermilk for regular milk, and added a tablespoon of vanilla extract. The result was amazing - the pancakes turned out delicious!

Scott Thomas

07/21/2023 01:18:27 PM

Here is a revised version of your review: "For the perfect batch of Jiffy Mix muffins, combine 2 eggs, 1 tablespoon of baking soda, 1 and 1/4 cups of flour, 1 teaspoon of salt, and 1 tablespoon of sugar with the entire 8.5 oz box. The eggs and flour enhance its texture, while the salt and sugar balance the baking soda flavor. Consider adding a touch of vanilla extract for an extra depth of flavor."

Stephen Rivera

01/03/2023 03:22:07 PM

If I could rate this product with zero stars, I definitely would. The end result is inedible when using 2 tablespoons of baking powder. It's absolutely repulsive.

Christine Carter

10/04/2022 06:40:09 AM

I have been attempting to replicate a corn cake from a beloved Minneapolis restaurant that is unfortunately closing. This is the third recipe I've tried, and it is the closest I've come to their delicious corncake. For my next attempt, I believe adding a bit of salt and using fresher baking powder might further improve the taste.

Carol Young

05/13/2024 09:15:16 AM

I absolutely adore this recipe! My dad used to make pancakes with whole kernel corn, and it was always such a treat. The corn added a lovely touch of sweetness and texture to the pancakes. While the corn wasn't the main star of the dish, it was a delightful addition that I can't seem to replicate or recall the exact recipe. I believe this unique twist on regular pancakes with corn could become a beloved recipe among many. Thank you in advance for sharing!

Larry Walker

05/14/2023 03:09:11 AM

The johnny cakes were disappointing - they had an overpowering taste of baking powder and lacked the right amount of milk. The texture was completely off, nothing like traditional North Eastern johnny cakes.

Emily Carter

06/11/2024 04:43:55 PM

I decided to enhance the recipe by incorporating strawberries, granola, and a quarter cup of flour. The resulting pancakes were absolutely delicious! My daughter and I immensely enjoyed preparing them together, and the taste reminded me of my mother's pancakes. Thank you for sharing this fantastic recipe! ❤️👩‍👧🥞👩‍🍳

Benjamin Allen

09/02/2024 12:29:21 PM

Terrible pancakes!! I followed the recipe exactly with 2 tablespoons of baking soda and it turned out inedible!!

Ryan Baker

12/16/2023 09:17:37 AM

I should have been more precise with my measurements of the ingredients as the batter turned out too thick. Adding more milk might help make it easier to scoop the batter onto the skillet and prevent them from falling apart when flipped. I'm considering experimenting by using the mixture in my Belgian waffle maker. The taste of the pancakes is delicious, so I think I will give it a try.

Brandon Garcia

10/06/2023 07:09:44 AM

I tried following the recipe to the letter, but unfortunately, the result was disappointing. The pancakes had a strong taste of baking powder and lacked cohesion. The only positive aspect was their fluffy texture, but since they fell apart so easily, enjoying that texture was difficult. I won't be attempting this recipe again.

Jonathan Taylor

06/04/2023 09:56:20 AM

Delicious! These were super easy to make and everyone absolutely loved them.

Heather Moore

05/19/2024 07:47:04 AM

I have been attempting to replicate a corn cake similar to the ones served at a beloved Minneapolis restaurant that is unfortunately closing. After trying three different recipes, I have found that this one comes the closest to their delicious corncakes. For my next attempt, I plan to add a pinch of salt and use fresher baking powder to really nail the flavor.

Debra Allen

01/28/2023 09:41:50 PM

I found this recipe to be simple and delicious. I followed the instructions using the Jiffy mix, which is 8.5 ounces, but encountered some issues with the pancakes falling apart. Next time, I will make adjustments to the ingredients to prevent this. Despite that, the pancakes were still very flavorful.

audio version

Cook Time: 35 minutes