Corn muffin pancakes combine the best of two worlds—classic pancakes and cornbread muffins. They are soft, fluffy, and slightly sweet, with a hint of cornmeal texture. Perfect for breakfast or brunch, these pancakes are easy to make and pair beautifully with syrup, honey, or fresh fruit.
Corn Muffin Pancakes:
These pancakes are delicious with maple syrup, honey, or fruit preserves. Add fresh berries, whipped cream, or a drizzle of chocolate for a sweeter version. For a savoury twist, serve them with bacon, sausage, or scrambled eggs.
History:
Cornmeal-based recipes have long been a staple in American cooking, especially in the South. Traditional cornbread evolved into muffins, fritters, and pancakes over time. Corn muffin pancakes offer a modern twist, blending pancake lightness with cornbread flavour, creating a comforting dish enjoyed by families across the country.
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Corn muffin pancakes
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 eggs
- 3 tbsp melted butter or oil
- ½ cup corn kernels (optional for texture)
Instructions
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, and melted butter.
- Pour wet ingredients into the dry mixture and stir gently until combined.
- If using, fold in corn kernels for added flavour.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour ¼ cup batter for each pancake and cook until bubbles form.
- Flip and cook until golden brown on the other side.
- Serve warm with butter, syrup, or honey.
Notes
- These pancakes are delicious with maple syrup, honey, or fruit preserves.
- Add fresh berries, whipped cream, or a drizzle of chocolate for a sweeter version.
- For a savory twist, serve them with bacon, sausage, or scrambled eggs.
Tips for Best Results:
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Do not overmix the batter; it keeps pancakes fluffy.
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Use fresh corn kernels for extra crunch.
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Warm the milk slightly for smoother blending.
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Keep pancakes warm in the oven at low heat until serving.
FAQ’s for Muffin Pancakes:
Q : Can I make these pancakes gluten-free?
Yes. Replace all-purpose flour with gluten-free flour blend.
Q : Can I freeze corn muffin pancakes?
Absolutely. Store in freezer bags and reheat in a toaster or oven.
Q : Can I use buttermilk instead of milk?
Yes. Buttermilk adds a tangy flavour and extra fluffiness.
Q : How do I make them savoury?
Add cheese, herbs, or chopped jalapeños to the batter.
Q : What toppings go best?
Butter, honey, syrup, fruit, or even savoury toppings like fried eggs.
Conclusion:
Corn muffin pancakes are a delightful twist on a breakfast classic. With their golden colour, light texture, and versatile flavour, they are perfect for any meal of the day. Whether sweet or savoury, these pancakes will become a favourite at your table.