Description
Indulge in the comforting delight of To Die For Cornbread Pancakes, perfectly fluffy and subtly sweet. These pancakes combine the rich taste of cornbread with a luscious honey butter syrup that melts in your mouth. Ideal for lazy weekend mornings or special brunch gatherings, this recipe is sure to create memorable moments around the breakfast table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup coarse cornmeal
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs (room temperature)
- 4 tbsp unsalted butter (melted, plus extra for cooking)
- 1/4 cup pure honey
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
- In another bowl, mix milk, melted butter, eggs, honey, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined; lumps are okay.
- Preheat a non-stick skillet over medium heat and grease lightly with butter.
- Pour 1/4 cup batter onto the griddle; cook until bubbles form (about 3-4 minutes), then flip and cook until golden brown.
- For the syrup, combine softened butter and honey; drizzle over pancakes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
Keywords: - For added texture, consider mixing in fresh corn or jalapeños. - Experiment with flavored syrups like maple or fruit for a unique twist.