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
Ingredients
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!
Eggs – This recipe calls for eggs, but it can easily be made vegan with a vegan egg substitute or flax eggs.
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).
- Enjoy!
You’ll Also Love: Apple Cider Muffins
Storage
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).
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Cornbread Pancakes Recipe
Ingredients
- 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
Instructions
- 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!
Notes
- If using cornmeal instead of a self-rising cornmeal mix, use 2 teaspoons baking powder and 1/2 teaspoon salt instead.
I’ve never thought of this before but this would be a great camping recipe. We could have chili and cornbread and then use the mix to make pancakes the next morning. Great idea!
What?! Why haven’t I thought of this before? This looks awesome and filling, and I can’t wait to put them on the list for weekend breakfast!
Wow! A pancake recipe at first glance is just like our regular but it has a great twist to it! This looks so yummy! Kids will definitely love it!
It’s a new variation of pancakes for me, and I’m not disappointed. They turned out perfect, so light. That is a great recipe, thank you.
I just made a batch of cornbread this morning to go with some chili, so I’m in a total cornbread mood. I would love to make these for dinner tomorrow night for a comfort dinner.
Truthfully, we have never had cornmeal pancakes, however this sounds really intriguing. I think the cornmeal would give such lovely texture and sweet flavor!
We love cornbread pancakes and yours look amazing! I’ll have to try them soon. They look like they have just the right texture!
These speak to my Texan heart! I love how easy they are to make, too. I’m definitely going to try these on the weekend!
We made these pancakes during the weekend and they were such a hit. The texture was perfect and they keep good for a few days in the fridge so we had leftovers this morning. Great recipe, thanks!
I’m a big fan of both cornbread and pancakes and love how this recipe combines the two in such a tasty way.
I haven’t used cornmeal mix in a while and these pancakes made me remember how much I like it! These were fluffy and so tasty!
I love cornbread and pancakes so these are exactly whatI need! I love these unique flavor in a breakfast form. Thank you for this recipe!
My whole family loved these cornbread pancakes! We’ll be making them again for sure. Thanks for the recipe!
We love cornbread and pancakes! So this recipe is a must try! Love the color and could just imagine the sweet corn flavor in a pancake! Your look so fluffy, thanks for sharing!
I made these pancakes with the dark brown option and yum! They were a total hit. Thank you!
I am a huge fan of cornbread and these look epic. I cant wait to give them a go. Super excited!
Great pancake recipe! My kids loved trying something different from the same old pancakes.
I love how these pancakes turned out. The cornmeal flavor was delicious. I will be making these again.
What a great idea to use cornbread mix for pancakes. We love cornbread, so I bet we would love these pancakes too!