Jiffy Cornbread Pancakes (Easy Recipe)

Put a corny twist on your breakfast with these Jiffy cornbread pancakes. They’re slightly crispy on the outside and tender and fluffy on the inside.

What more could you want?

Who says you have to decide between pancakes and cornbread for breakfast? With this simple hack, you can have both.

They look just like classic flapjacks, but they’re so much more than that.

Besides the added texture, you’ll really taste the corn flavor here, which is wonderfully sweet and buttery.

Serve them up with maple syrup and butter, and they’ll be inhaled in minutes.

Jiffy Cornbread Pancakes

Fluffy pancakes meet crumbly cornbread in this delectable mash-up of dishes!

They’re both well-loved and delicious, so why not combine them to create one sensational treat?

These pancakes are tall and fluffy with a crisp and crunchy outer crust. They taste just like any regular pancakes but with a subtle sweetness from the cornmeal.

The best part? The recipe is newbie-friendly, thanks to Jiffy Muffin Mix!

Just combine the corn muffin mix with three other pantry staples, and voila, your batter is ready.

They also freeze well, so you can whip up a large batch and reheat them whenever you get that craving.

There’s no need to wake up super early to enjoy a scrumptious breakfast with this recipe.

Let’s get to it!

Ingredients

• Jiffy Corn Muffin Mix – the secret to making these beautiful pancakes! The texture and flavor from the cornmeal give the classic breakfast more character.
• Egg – to bind the ingredients together. You’ll only need one.
• Shortening, Melted – for added moisture. You can also use vegetable oil.
• Milk – to moisten the cornbread mix. I like to use whole milk for full flavor, but any kind of milk works. Buttermilk is a great substitute, too, of course.

How to Make Jiffy Cornbread Pancakes

Step 1: Preheat the griddle.

A cold griddle will result in undercooked pancakes. You want it to stay at a steady temperature of 350-375 degrees Fahrenheit.

Step 2: Make the batter.

Add the cornbread mix to a bowl and make a well in the middle. Add the egg, shortening, and milk, then whisk gently to combine the dry and wet ingredients.

Stop when you no longer see streaks of cornbread mix. Lumps are fine.

Step 3: Cook the pancakes.

It will take about 3-4 minutes to cook the first side and another minute for the other. 

Watch out for the bubbles! Once they start to burst, it’s time to flip the pancake over.

Step 4: Enjoy!

Serve these with your favorite pancake toppings.

Tips for the Best Cornbread Pancakes

The most important advice I can give you is: don’t overmix the batter. An overmixed batter will yield dense and rubbery pancakes, and we all know those aren’t appetizing at all.

So, just gently combine the dry and wet ingredients and stop as soon as you get a moist batter. Remember that small lumps are okay when making pancakes!

If you really want to avoid lumps, start by adding the muffin mix to the bowl first. Then, make a well in the center and add the rest of the ingredients.

This will keep you from over-mixing.

Also, though it’s not a requirement, it does help if you let the batter rest for 20 minutes before you cook. This will help dissolve lumps and allow the baking soda to activate, resulting in tall and fluffy pancakes.

Now, let’s look at some other tips and tricks to make sure your pancakes are perfect:

• If you find yourself making pancakes all the time, I suggest you invest in a griddle! It’s the best appliance that cooks pancakes evenly, creating a lovely crust on the outside.
• Be sure the griddle is well-heated before adding the batter. You’ll know it’s ready when drops of water sizzle and disappear upon contact.
• Grease the griddle with either oil or butter. I prefer butter because it adds another layer of flavor to the pancakes, but I notice it browns quickly. Wipe the griddle clean when you see this happening, and then re-grease it with butter.
• Don’t overcrowd the griddle. Too much batter in the pan will cause the temperature to drop. This, in turn, will yield soggy, undercooked pancakes.
• Be sure there’s enough space in between pancakes if you’re cooking more than one at a time. If they’re too close, they’ll steam and become soggy.
• Be patient when cooking. You don’t want to keep flipping the pancakes. In fact, you should only flip them over once, so pay attention to the signs.
• You’ll know the pancake is ready to be flipped when the bubbles that formed on top of the batter start to burst. This will take about 3-4 minutes.
• Once flipped, resist the urge to press it flat. That won’t make it cook faster; it’ll only flatten the pancake.
• Keep the cooked pancakes warm and toasty in a 200-degree-Fahrenheit oven. That way, you won’t feel rushed when cooking.

Recipe Variations

The great thing about cornbread pancakes is that while they’re delicious on their own, they can also be easily customized to create flavor variations.

Here are some of my faves:

• Extracts – vanilla, almond, or whatever your favorite flavoring is.
• Spices – cinnamon, nutmeg, allspice add a bit of warmth.
• Hot Stuff – Jalapeños, green chiles, chili powder, paprika, and cayenne are excellent if you want your pancakes with a bit (or a lot) of heat.
• Cheese – Slice your favorite cheese into cubes and add them to the batter once they’re in the griddle. Yum!
• Dairy-Free – Instead of milk, use cashew or almond. Use an egg replacer instead of eggs.
• Corn – these are cornbread pancakes, after all!

Topping Suggestions

This is where things get exciting!

I love pancakes with butter and maple syrup, but from time to time, I want to indulge. And when I do, I go all out!

I don’t just do one topping, but a combination of a few. So mix and match among these suggestions and let me know which combos you like best.

• Fresh Fruit and Berries – Take your pick from mangoes, bananas, peaches, apples, strawberries, and blueberries.
• Nuts – For an added element of crunch, go for hazelnuts, almonds, cashews, pistachios, or walnuts. I suggest you toast them for about 7 minutes on medium heat to bring out their flavors more.
• Spreads – Pancakes are a form of bread, after all! Whether it’s sweet and tart jams and jellies or decadent chocolate and hazelnut, any kind of spread goes well with pancakes.
• Tip: You can’t go wrong with peanut butter with banana slices on top!
• Chocolate Chips and Sprinkles – Bring out the kid in you!
• Syrup – Maple is an obvious choice, but you can get creative here with all kinds of pancake syrup flavors. As long as it’s sweet and sticky, it’ll work!
• Bacon, Sausage, and Eggs – Basically, any savory breakfast staple will do the trick.

How to Store Cornbread Pancakes

Who says there’ll be any leftovers?

Of course, if you do have leftovers, let them cool completely and then store them in an airtight container.

Refrigerate for up to three days and reheat in the toaster or microwave.

Can I Freeze Cornbread Pancakes?

Cornbread pancakes freeze very well, so feel free to double or triple the batch and freeze them for later. Allow the extras to cool, then store them in a freezer-safe bag or container with a sheet of parchment paper in between each piece to prevent sticking. Label and freeze for up to three months.

Reheat pancakes in the toaster straight from the freezer – there’s no need to defrost beforehand.

You can also use the microwave for about one minute at a 75% power level.

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Cracker Barrel Pancake Recipe
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IHOP Pancakes
Perkins Pancakes
Aunt Jemima Pancakes