Cornbread Pancakes Recipe

These came out awesome!!!! I used 1 TBS Vinegar & milk instead of the buttermilk and they were delicious! Great consistency with no alterations. See Photo :)

I used buttermilk and eggs at room temperature, doubled the recipe specs for dry ingredients, sifted them together, separated the whites, beat them to a peak, folding them in the batter, and left out the baking soda. They where nice and fluffy, and my 4 children enjoyed them very much!

I made it this morning with no variation from the recipe. I have been making buttermilk pancakes for years, but the idea of using cornmeal intrigued me. I loved the crispiness, the inside was light with an almost gritty consistency. The recipe made 15 - 4 inch pancakes. I made them in batches of 4, topping them with a bit of butter and real maple syrup. The first batch was made with butter to grease the pan, but it tended to burn so I switched to coconut oil for the rest.

I did use Trader Joe's all purpose gluten free flour instead of wheat flour. And added chopped fresh strawberries. Really delicious. But keep your fry pan on medium heat when you put in batter if your frying the pancakes in butter. Then raise heat if needed. With the cornmeal and sugar, these can burn easily.

Tried these out and the kids loved them. I needed to add roughly 1/8 - 1/4 cup flour because I found the batter too runny, but once that was fixed they were delish. My family prefers these to regular flour pancakes now. Winning!

I used 1 c. whole wheat flour and 1/2 c. cornmeal, slightly less butter than called for and half the sugar. These were a big hit. They were definitely not too dense or heavy and didn't have as grainy a texture as cornbread (as some reviewers experienced). I beat the wet ingredients really well before folding them in to the dry very gently. Maybe that helped? We love pancakes in this house and will be making these again!

I made the buttermilk with 1 cup milk and 1/4 cup vinegar. I also used brown sugar instead of white sugar. It was really good.

This has been a staple as my sister has gone through a brutal chemo process; nothing tasted good to her for days after each treatment. With a addition of blueberries, it was a BIG hit.

Heavenly served warm and drizzled with honey. My husband told me I should stop making regular corn bread and make these pancakes instead. Buttery, not too sweet, and perfect in texture/thickness. I followed the recipe as listed except for subbing 1/4 cup Skim Milk (because I only had a cup of buttermilk left in the fridge). I also sifted my dry ingredients before mixing with the wet, and used a nonstick griddle heated to 350. Definitely a keeper recipe!

I adapted this recipe to be gluten-free by swapping garbanzo bean flour for the all-purpose flour and it came out wonderfully! I also need to be dairy-free, so I used melted ghee rather than butter and made my own "buttermilk" using white wine vinegar and almond milk (1T / 1c) and letting it sit for 15min. While the batter looked thick and dense, they ended up quite fluffy in the end. Possibly the best foundation pancake recipe I've come across!

adjusted for lack of buttermilk by adding plain greek yogurt in lew of 1/4 cup of the milk. Decreased flour to 1/2 cup and increased cornmeal to 1 cup. Worked well but will decrease liquid next time.

Did not have buttermilk. Used evaporated milk. Recipe still tastes great.

Made it last night, still thinking about it.

adjusted for lack of buttermilk by adding plain greek yogurt in lew of 1/4 cup of the milk. Decreased flour to 1/2 cup and increased cornmeal to 1 cup. Worked well but will decrease liquid next time.

Excellent.

Didn't have butter milk, used 1% and had Whole Wheat flour. Otherwise REALLY love this recipe just what was looking for!

It was soooo nice it a 5 star it awesome

I made a few modifications to the recipe and it turned out great. I really liked the taste of these, they were lighter than I thought and so similar to cornbread. I substituted: - 1 cup lactose free 1/2 & 1/2 plus 1/2 cup almond milk for the 1-1/2 cup buttermilk. - 3/4 cup King Arthur Gluten free flour for the 3/4 AP flour. - 3 tbsp melted vegan/organic shortening for 3 tbsp melted butter. I followed the recipe to the letter. I found that when I combined the wet and dry ingredients the batter looked a little thin. I let it sit for about 5-10 minutes while I prepped the strawberries and the batter thickened up nicely. I would definitely make these again. They were very filling even though they were on the fluffy side. I tasted one right of the griddle and it was so similar to cornbread in flavor, with a lighter texture. If you like cornbread, this is your recipe.

I made these. And will make them again! Loved the texture! We only eat pancake while traveling-it’s a “treat”. But wanted to change up on this cold morning from hot cereal.

My Grandmother used to make these with a big pot of Pinto Beans. We'd eat that as a meal with pan-fried potatoes.