I’ve always considered myself a waffle girl through and through. I would happily pick them over pancakes any day, no questions asked. But over the course of the last year, something has changed. And I’ve moved firmly into the pancake category, despite my completely lackluster flipping skills! I’ve taken to making a batch just about every weekend – a trend that shows no signs of stopping anytime soon.
And these cornbread pancakes are the latest addition to my weekend line-up. They are light, fluffy and tender, with that wonderfully classic cornmeal texture. There’s a touch of sweetness in the batter from some honey, making them very reminiscent of one of my all-time favorites – honey cornbread muffins.
While the pancakes are flavorful in their own right, they make a fantastic base for just about any topping. I personally think they pair incredibly well with berries – whether fresh, or as a jam or compote – but you really can’t go wrong. Top with whatever you would like!
Now, let’s talk a few substitutions. I’ve only made these pancakes with the combination of white whole wheat flour and cornmeal, which keeps them nice and light. But you could certainly experiment with other flours, especially if you are looking to keep them gluten-free.
Additionally, while I like to use almond milk, a different milk of choice should work just fine here. Same goes with the oil. While I prefer to use coconut, a different variety would also work. I imagine that melted butter could also be used, although I haven’t tried that myself.
One final note on the cook time: I can fit three pancakes comfortably in my skillet, so the time is based off of that. If you have a larger griddle, it will be quicker than what’s listed!
- 1 cup white whole wheat flour
- 1 cup fine ground cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 3/4 cups unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons honey
- Desired toppings for serving
- In a large bowl, whisk together the white whole wheat flour, the cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the egg, almond milk, coconut oil, vanilla extract, almond extract and honey until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined (the batter will be a little lumpy). Let the batter rest for about 5 minutes.
- Meanwhile, set a large nonstick skillet or a griddle over medium/medium low heat. Once heated, mist with olive oil or nonstick cooking spray. Give the batter a quick stir, then scoop about 1/4 cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until small bubbles form on the surface and the edges start to look set. Flip the pancakes and continue to cook for about 1 to 2 minutes, until golden brown and set. Repeat until all of the batter is used. Serve the pancakes as desired.