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Cornbread Pancakes


"These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy! "
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15 m servings 278 cals
Original recipe yields 5 servings


  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 117
  1. 154 Ratings

Most helpful positive review

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

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

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 :)

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...

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...

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....

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*...

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...

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...

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...

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...