Cornbread Pancakes

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.

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.

This recipe was delicious! After I mixed. The dry and wet ingredients, I waited a few minutes to let the cornmeal soak up the moisture. Will definitely save this recipe and make them again.

These were fantastic! Simply delicious, and a nice change to the ordinary pancake.

These came out thin and not fluffy. I used Saco buttermilk, which works well in recipes in my experience. Since the batter was so watery, I made only 4 pancakes as is and then added more flour for the remainder. It did not improve the texture. My BP is new, opened today. I noticed that some raters said “fluffy” and then admitted to increasing the baking soda and baking powder.

Just made. Yum. Bestpancakes in my life, and I’m in my 70’s! Thank you for the great recipe.

Family loved it! These were so good. A little lighter than buttermilk pancakes, inexplicably. Just sweet enough for syrup to be optional.

These came out lighter and fluffier than my regular pancakes. That might be because I felt I was under-mixing the pancakes–it took me a long time to learn that pancake batter should be lumpy, not smooth like cake batter. I used medium ground cornmeal… next time I’ll go for fine ground.

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!

DELICIOUS

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!

excellent recipe, I like to add a can of drained corn which gives it some nice texture. I scoop out a third of a cup onto the griddle, perfection!

I did not make any changes to the recipe and don’t think it needs any changes. They are delicious as is!

These “Cornbread Pancakes” are very satisfactory. I would make them again. I especially liked the fact that the light batter cooks quickly and DOES NOT STICK TO THE NON-STICK PAN (HUGE BONUS). Thank you CocoBean for sharing your recipe.

Delicious and easy to make!

Delicious! I didn’t have buttermilk so I put some lemon juice in 2% milk and it was a suitable replacement.

Very yummy. I changed the regular all-purpose flour to gluten free all-purpose flour. And topped with cherries.