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    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Cornbread Pancakes

    Published: May 1, 2017 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Cornbread Pancakes

    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.

    Cornbread Pancakes

    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.

    Cornbread Pancakes

    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!

    Cornbread Pancakes

    Cornbread Pancakes

    Light and tender, these simple cornbread pancakes make for an excellent breakfast! With a texture and flavor reminiscent of honey cornbread!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 23 minutes
    Total Time: 33 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegetarian
    Keyword: Cornbread Pancakes, how to make pancakes, pancake recipe
    Servings: 12 pancakes
    Calories: 151kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup white whole wheat flour
    • 1 cup fine ground cornmeal
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 large egg
    • 1 ¾ cups unsweetened almond milk
    • ¼ cup melted coconut oil
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 3 tablespoons honey
    • Desired toppings for serving
    US Customary - Metric

    Instructions

    • 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 ¼ 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.

    Nutrition

    Calories: 151kcalCarbohydrates: 21gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 178mgPotassium: 62mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 1mgCalcium: 83mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

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    Vegetarian Breakfast Recipes, Vegetarian Recipes breakfast, pancakes

    Reader Interactions

    Comments

    1. Daniela @foodrecipeshq says

      May 01, 2017 at 1:01 pm

      Beautiful pancakes. I have experimented with great variety of flours but never added cornmeal to my pancake batter. Great idea!

      Reply
    2. marcie says

      May 01, 2017 at 1:04 pm

      Waffles are my #1, but pancakes are creeping back into our weekend breakfasts lately. I love cornbread with sweet fruity elements and I would love these with blueberries or blackberries!

      Reply
      • Ashley Jennings says

        May 19, 2017 at 1:20 pm

        Thanks Marcie! Me too - there is something about it when paired with fruit!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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