Corn Muffin Pancakes – a delicious recipe with All-purpose, Cornmeal, Sugar, Baking Powder, u00bc, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir well.
2
In a separate bowl, mix together milk, eggs, and oil. Mix well.
3
Pour egg mixture over flour mixture and stir till ingredients are just combined. Do not overmix. Allow mixture to sit for 5-10 minutes.
4
Preheat griddle to 275u00b0F or put pan over medium-high heat on stove top. Lightly grease griddle with butter. Pour 1/4 cup batter onto heated griddle and cook till bubbles appear on top of pancake. Check bottom of pancake for golden color and dry edges before gently flipping pancake over. Cook till center of pancake springs back when touched.
5
Serve warm with butter, fruit or desired syrup.
464
kcal
Calories
23
g
Fat
55
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Cornmeal, 4 Tablespoons Sugar (start With Half The Amount If You Want It Less Sweet), 1 Tablespoon Baking Powder, and more.
Yes, Corn Muffin Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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