Cornbread Pancakes Recipe
Desserts & Drinks
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!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 12 Pancakes
Calories 142 kcal
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.
Calories: 142 kcal
Keyword Cornbread Pancakes