Corn muffin pancakes
Corn muffin pancakes are a sweet and fluffy twist on traditional pancakes. With a light cornbread flavour and golden edges, they are perfect for breakfast, brunch, or even a quick snack. These pancakes are easy to prepare, versatile, and pair beautifully with sweet or savoury toppings.
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.