Cornbread Pancakes
User Reviews
5
Cornbread Pancakes
Description
The batter combines cornflour and brown rice flour with baking powder and baking soda for leavening, along with salt for balance. Wet ingredients include eggs beaten with buttermilk, oil or melted butter, pure vanilla extract, and maple syrup which provide moisture, flavor, and subtle sweetness. After mixing the dry and wet ingredients until smooth, the batter is cooked in a greased skillet over medium heat in quarter-cup portions.
Each pancake cooks about 1 to 2 minutes per side until bubbles form on the surface and the edges set, then flipped for a shorter time to ensure a soft, tender interior with a slightly crisp exterior from the cornflour. The pancakes can be enjoyed as a breakfast or a savory-sweet side, typically served warm with butter and honey to enhance their mild sweetness and moist crumb.
The recipe allows substitution of brown rice flour with regular all-purpose flour or gluten-free options, offering flexibility for dietary preferences.
Ingredients
- ¾ cup cornflour
- ½ cup brown rice flour or all-purpose flour*
- 1/4 tsp salt
- 3/4 tsp baking powder
- ¼ tsp baking soda
- 2 large egg
- 1 cup buttermilk or almond milk
- 1 Tbsp oil or melted butter
- 1 tsp vanilla extract pure
- 1 Tbsp pure maple syrup or brown sugar
- avocado oil for cooking
Instructions
- In a mixing bowl, whisk the wet ingredients together.
- In a separate bowl, add the dry ingredients and stir/whisk to combine.
- Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
- Heat a skillet just above medium heat and add enough oil/butter to grease it.
- Measure ¼ cup worth of batter and pour onto hot skillet.
- Allow the pancake to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
- Repeat with all the batter
- Serve with butter and honey the way you would cornbread!
Notes
- Brown rice flour can be substituted with regular all-purpose flour, gluten-free all-purpose flour, or tapioca flour based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10small pancakes
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1pancake (of 10) | |
| Calories | 125kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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