Light, fluffy, and SO good! This Cornbread Pancakes recipe (also known as Johnny Cakes) is the perfect way to use leftover cornmeal mix. With a warm, cozy, sweet flavor, these pancakes are the best for a fall-inspired breakfast recipe!
Can You Make Pancakes with Cornbread Mix?
You can ABSOLUTELY make pancakes with cornbread mix or cornmeal! Cornbread Pancakes are incredibly easy to make. The cornbread or cornmeal mix is combined with all-purpose flour and a few other ingredients to give them the perfect fluffy pancake texture.
This recipe can be made in no time at all and tastes amazing. It can also be made in advance and leftover pancakes can be frozen for later. Just add maple syrup and your favorite toppings!
RELATED: Self-Rising Flour Pancakes
Cornmeal Mix – Self-rising cornmeal mix is the base of this recipe. However, there are notes in the recipe for using regular cornmeal, too!
Flour – Combining the cornmeal mix with some all-purpose flour is essential for fluffy pancakes.
Baking Powder & Salt – While self-rising cornmeal mix contains baking powder and salt, this recipe calls for a little bit extra of both ingredients for the best pancake texture and flavor.
Brown Sugar – Light or dark brown sugar adds a warming flavor that’s SO good in these Cornmeal Pancakes!
Vanilla – Pure vanilla extract is a must for the flavor that it adds to these pancakes!
Milk – Regular milk is best, but any type of plant-based milk works great, too.
Butter – The butter in this recipe is divided. Half is melted and used in the pancake batter, the other half is used for cooking the pancakes!
How to Make Cornbread Pancakes
You can make Cornbread Pancakes just like you would make regular pancakes! To whip up these yummy, easy-to-make pancakes:
- Combine the dry ingredients in a large mixing bowl.
- Whisk the liquid ingredients into the mixture.
- Pour about 1/4 cup of the pancake batter into a heated, non-stick pan or griddle with butter or cooking oil.
- Cook each pancake for 2-3 minutes on each side (or until bubbles form and the pancakes are golden brown).
You’ll Also Love: Apple Cider Muffins
Have leftover pancakes or want to make a big batch and store them for later? Let these Cornbread Pancakes cool completely, then place them in an airtight container or freezer bag in the refrigerator for 1 hour. Next, transfer them to the freezer and store them for up to 3 months!
To reheat, simply pop them in the microwave for about a minute (or thaw them out in the fridge the night before for more even reheating).
More Breakfast Recipes You’ll Love
Did you make this pancake recipe? Be sure to sign up for our email list to get recipes delivered to your inbox and rate the recipe below!
Cornbread Pancakes Recipe
- 1 cup cornmeal mix
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
- 1/4 cup butter, divided
- Combine the cornmeal mix, flour, baking powder, and salt together in a large mixing bowl.
- Whisk in the brown sugar, eggs, vanilla, and milk.
- Slightly melt 2 Tablespoons of the butter and mix it into the pancake batter.
- Heat up a non-stick pan over medium heat.
- Add in and heat up 1/2-1 Tablespoon of the remaining butter.
- Pour 1/4 cup of the pancake batter into the pan and cook for 2-3 minutes on each side.
- Continue to cook the pancakes, using the remaining butter as needed.
- Serve and enjoy!
- If using cornmeal instead of a self-rising cornmeal mix, use 2 teaspoons baking powder and 1/2 teaspoon salt instead.