-
-
My review
Cornbread Pancakes
9
CocoBean
"These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy! "
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 278Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 141181 Ratings
-
-
-
-
-
Most helpful positive review
12/16/2010
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 :)
Most helpful critical review
1/22/2012
Nah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy. review by a nine year old well i would eat the pancakes if it wa...
Most helpful
Most positive
Least positive
Newest
12/16/2010
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 :)
12/31/2011
Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crun...
8/19/2009
Great cornmeal flavour. I didn't have buttermilk, so I used 2% milk, and I only used 1 tbsp sugar as there is plenty if you're topping it with real maple syrup. I'd probably add a bit of vanilla...
9/8/2012
I followed the recipe and it was great. I have a stupid question, when you modify the recipe the rating you give it is it for the original or the modified? Ratings should be based on the recipe....
11/21/2011
This recipe is fabulous as is! Since we tried it, we've made these once a week (it's been several weeks). I always think I'll just save the leftovers in the freezer... yeah. No leftovers. **tip*...
4/30/2010
These are kind of like a sweet cornbread but in pancake form. Like a johnnycake almost. If you are expecting pancakes and not a pancake version of cornbread, you will be disappointed. Adjust the...
11/14/2010
It was very tasty and easy to make. I gave it a four instead of a five only because it was way too thick as-is and I had to add a half a cup of whole milk. Otherwise, it was delicious. Thanks...
12/1/2011
Delicious recipe! I'm keeping this! A couple things I did wrong (not because the recipe told me so!) that I wanted to share, just in case: *Don't mix the butter in with the flour and cornmeal...
5/16/2012
Nice. They have a beautiful golden hue and fluffy texture, perhaps because I added more b/p and b/s. No buttermilk so I soured milk with a T. of vinegar. It was a surprising change from cornbrea...