Cornbread pancakes are one of my favorite pancake recipes. They taste like fluffy cornbread but also like a pancake at the same time. These are hearty, kind of grainy from the cornmeal and super yummy. They will melt in your mouth.

Photo byunsplash

I love this with maple syrup and fresh fruit like berries.

Enjoy!

Ingredients

• • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
• • 1 1/4 cups milk
  • 2 large eggs
  • 1/4 cup melted butter (or vegetable oil)
  • 1 teaspoon vanilla extract (optional)
• Optional Add-ins:
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup shredded cheddar cheese (for a savory twist)

Directions

Prepare the Batter:

• In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients:

• In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth.

Mix the Batter:

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. If using, fold in the corn kernels and cheese.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
• Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.

Serve:

• Keep the pancakes warm in a low oven while you cook the remaining batter. Serve warm with butter, syrup, or your favorite toppings.

What do you think?

This recipe with a hot cup of coffee will give you a nice start to your day.