Cornbread Pancakes - Martha White®
Home > Recipes > Cornbread Pancakes

Cornbread Pancakes

Prep Time

5 min

Cook Time

15 min


4 Pancakes

Total Time

20 min

Cornbread Pancakes


1 ¼ cup Martha White Self-Rising Yellow Cornmeal Mix

1 tablespoon granulated sugar

1 large egg, beaten

1 cup buttermilk

2 tablespoons unsalted butter, melted, plus more for serving

Maple syrup, for serving


Heat a lightly greased griddle. In a medium mixing bowl, whisk together the Martha White Self-Rising Yellow Cornmeal Mix and sugar. In a measuring cup, whisk together the egg, buttermilk, and melted butter. Add egg mixture to the flour mixture and stir until just blended and still lumpy.

Pour about ¼ cup batter onto hot griddle to make each standard sized pancake or about 1 tablespoon batter for each silver dollar-sized pancake. Cook till golden brown, turning once. Serve hot.

Note: Makes about eight 4-inch pancakes or about 30 silver dollar-sized pancakes.