These cornbread pancakes are light, fluffy and golden, with the gentle crunch of fine cornmeal and just enough honey in the batter to make them taste like a warm honey cornbread muffin. They're a fun change from your usual stack, and they're every bit as easy to make.
The batter comes together in two bowls with pantry staples, and white whole wheat flour keeps the pancakes tender without making them heavy. A splash of almond extract alongside the vanilla gives them a bakery-style flavor that people always ask about. Top them with berries for a sweet breakfast, or take them in a savory direction with a bowl of chili. Either way, they're a weekend keeper.
Key Ingredients & Substitutions
- White whole wheat flour. It's milled from a lighter variety of wheat, so you get whole grain goodness with a mild flavor and a soft crumb. I like this white whole wheat flour. All-purpose flour works as a 1:1 swap, and whole wheat pastry flour is another good option. Regular whole wheat flour will work too, but the pancakes will be denser and nuttier.
- Fine ground cornmeal. This is where the cornbread flavor comes from. Fine grind gives the pancakes a tender texture with just a hint of crunch; I use this fine grind yellow cornmeal. Medium grind will work in a pinch, but the pancakes will be grittier. Skip coarse cornmeal and polenta, which stay crunchy.
- Milk. I use unsweetened almond milk (store-bought or homemade almond milk), but any milk you like will work here, dairy or non-dairy. Oat milk and regular cow's milk both make great pancakes.
- Coconut oil. Melted coconut oil adds richness and helps the edges crisp up. Any neutral oil, like avocado or canola, can stand in for it, and melted butter works if you'd like a more classic flavor.
- Honey. A few tablespoons of honey sweeten the batter and give these pancakes their honey cornbread personality. Maple syrup or agave can be used instead, with a slightly different flavor.
- Almond extract. Just a quarter teaspoon makes the pancakes taste extra special without tasting like almonds. If you don't have any, leave it out and add an extra splash of vanilla.
Helpful Tips
Don't overmix the batter. Stir the wet and dry ingredients together just until you can't see any dry flour. A lumpy batter is exactly what you want. Overmixing develops the gluten in the flour and gives you tough, flat pancakes instead of fluffy ones.
Let the batter rest. Five minutes is all it takes. The rest gives the cornmeal time to soak up some of the liquid and the baking powder a head start, so the pancakes rise better and the texture is less gritty.
Use room temperature milk and egg. Cold milk can make melted coconut oil firm up into little clumps. If your milk is straight from the fridge, warm it for a few seconds in the microwave before whisking in the oil.
Your skillet size sets the cook time. The times in the recipe card are based on a skillet that comfortably fits three pancakes at once, which means about four batches. If you have a large griddle that holds six or eight, you'll be done much sooner. Keep the heat at medium-low, too. Cornmeal browns quickly, and too much heat will scorch the outsides before the middles are set.
Keep batches warm. Set your oven to 200°F (95°C) and slide a baking sheet inside before you start cooking. As each batch comes off the skillet, move the pancakes to the sheet in a single layer. They'll stay warm and soft until everyone sits down to eat, and nobody gets stuck with cold pancakes.
Variations
- Gluten-free. Swap the white whole wheat flour for a 1:1 gluten-free baking flour and make sure your cornmeal is certified gluten-free. If you love gluten-free pancakes, try these vegan pumpkin pancakes too.
- Blueberry cornbread pancakes. Pour the batter into the skillet, then scatter a few fresh or frozen blueberries over each pancake before flipping. Blueberry and cornmeal are a classic combination.
- Corn pancakes. Fold about ½ cup of fresh, thawed frozen or drained canned corn kernels into the batter for little sweet pops of corn in every bite.
- Savory cornbread pancakes. Cut the honey down to 1 tablespoon, leave out the almond extract and vanilla, and stir in shredded cheddar, sliced green onions and a minced jalapeño. These are amazing with chili.
- Vegan cornbread pancakes. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and rested for 5 minutes), use a non-dairy milk, and swap the honey for maple syrup.
Serving Ideas
Berries and cornbread pancakes are a perfect match. Pile on fresh berries, spoon over your favorite jam or a quick fruit compote, or try a spoonful of strawberry chia jam like the berry topping in the photos. A drizzle of maple syrup or a little extra honey and a pat of butter are never a bad idea either.
For a savory meal, think of them as cornbread you can eat with a fork. Top a stack with a fried egg, salsa and sliced avocado, or serve them alongside a bowl of easy vegan chili or vegetarian white bean chili for a fun twist on chili and cornbread. The savory variation above is especially good this way.
Storing & Freezing
Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days. A sheet of parchment between the layers keeps them from sticking together.
These pancakes freeze beautifully, which makes them great for busy weekday mornings. Lay the cooled pancakes in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer them to a freezer bag and freeze for up to 3 months. To reheat, pop them straight from the freezer into the toaster, or warm them on a baking sheet in a 350°F (175°C) oven for 8 to 10 minutes. The microwave works too (about 30 seconds per pancake), though they'll be softer.
More Breakfast Recipes
If you love these cornbread pancakes, here are a few more breakfast ideas to try:
- Make & Freeze Quinoa Pancakes with Strawberry Compote
- Vegan Waffles
- Banana Cranberry Muffins
- Sweet & Spicy Cornbread
📖 Recipe
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, at room temperature
- 1 ¾ cups unsweetened almond milk, or any milk, at room temperature
- ¼ cup melted coconut oil, or another neutral oil or melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 tablespoons honey
- Desired toppings, for serving
Instructions
- In a large bowl, whisk together the white whole wheat flour, cornmeal, baking powder, baking soda and salt.
- In a medium bowl, whisk the egg, almond milk, melted coconut oil, vanilla extract, almond extract and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter should still be a little lumpy. Let it rest for 5 minutes while you heat the pan.
- Heat a large nonstick skillet or griddle over medium-low heat and lightly grease it with oil or cooking spray.
- Give the batter a quick stir, then pour about ¼ cup per pancake into the skillet, leaving room for them to spread. Cook for 2 to 3 minutes, until small bubbles form on top and the edges look set.
- Flip and cook for 1 to 2 minutes more, until golden brown and cooked through. Repeat with the remaining batter, keeping finished pancakes warm in a 200°F (95°C) oven. Serve with your favorite toppings.
Daniela @foodrecipeshq says
Beautiful pancakes. I have experimented with great variety of flours but never added cornmeal to my pancake batter. Great idea!
marcie says
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!
Ashley Jennings says
Thanks Marcie! Me too - there is something about it when paired with fruit!