Cornbread pancakes aren’t just a mash-up of two breakfast staples— they bring together the golden crunch and wholesome sweetness of cornbread with the airy, tender bite of pancakes. Using Jiffy corn muffin mix as the base turns this gratifying fusion into a quick, nearly foolproof treat. If you crave comfort on a lazy morning or need a family-pleasing brunch idea that doesn’t require a culinary degree, this recipe does it all.
Why Make Cornbread Pancakes?
You might wonder what sets cornbread pancakes apart from everyday flapjacks. It’s all about texture and flavor. Corn muffin mix delivers a gentle sweetness and a slightly grainy texture that offers a rustic contrast to ordinary pancakes. Each bite boasts buttery corn flavor— soft, fluffy inside and crispy at the edges. These pancakes don’t just hold up to syrup; they shine under a mountain of toppings, from fruit to spicy add-ins.
Ingredients for Cornbread Pancakes
Here’s everything you’ll need to make a batch:
- 1 box (8.5 oz.) Jiffy Corn Muffin Mix
- 1 large egg
Acts as a binder for your batter. - 2 tablespoons melted shortening or vegetable oil
For moist, soft pancakes. - 3/4 cup milk
Whole, 2%, almond, or even buttermilk. Adjust a little if you want them thinner or thicker. - Optional add-ins or toppings
Totally customizable— see below for ideas.
Ingredient Table
| Ingredient | Role | Substitution |
|---|---|---|
| Jiffy Mix | Base flavor & structure | Other corn muffin mix |
| Egg | Binding and lift | Flax egg for vegan |
| Shortening/Oil | Moisture and richness | Butter, coconut oil |
| Milk | Hydration, tenderness | Dairy-free alternatives |
How to Make Jiffy Cornbread Pancakes
Step 1: Prep Your Cooking Surface
Heat a griddle or nonstick skillet to 350–375°F. If you sprinkle a drop of water on the surface and it sizzles away, you’re ready. Lightly grease the griddle with oil, butter, or a spritz of nonstick spray— this helps form a crisp golden crust.
Step 2: Mix Up the Batter
Pour the Jiffy mix into a large bowl. Make a shallow well in the center. Add the egg, melted shortening or oil, and milk. Gently whisk until combined. A few lumps are fine— overmixing will make pancakes dense.
Tip: Letting your batter rest 5–10 minutes helps relax the gluten and results in a loftier pancake.
Step 3: Cook the Pancakes
Spoon about 1/4 cup of batter per pancake onto the hot griddle. Watch for bubbles to form and burst on the surface— this means it’s time to flip (usually about 3–4 minutes). Slide a spatula under and flip. Cook another 1–2 minutes until the other side is golden brown.
If you’re making a large batch, hold finished pancakes on a baking sheet in a low oven (200°F) to keep them warm.
Step 4: Serve and Enjoy
Top pancakes as you wish, stack high, and dig in. Serve with butter, a drizzle of syrup, or get creative with more adventurous toppings.
Pro Tips for Cornbread Pancakes
- Avoid Overmixing
Stir until just moistened. Streaks of dry mix disappear as the batter rests. - Use a Rested Batter
A short rest helps soften the cornmeal, improving texture. - Don’t Rush the Flip
Wait for large bubbles that pop and edges that look set. - Adjust Thickness
Thicker pancakes mean fluffier insides. For thinner cakes, add a splash more milk. - Grease as Needed
Wipe or butter between batches to prevent sticking and add flavor.
Customizing Your Cornbread Pancakes
Cornbread pancakes are blank slates. Swap in different add-ins for sweet or savory variations.
Add-in Ideas
- Cheese: Stir in shredded cheddar or pepper jack for savory cakes.
- Fresh Sweet Corn: Fold in 1/2 cup of kernels for extra corn flavor.
- Jalapeños or Chiles: Add diced peppers for gentle heat.
- Spices: Try cinnamon, smoked paprika, or chili powder.
- Sweet Mix-ins: Add blueberries, diced apples, or mini chocolate chips right after the batter hits the griddle.
Dietary Tweaks
- Use plant-based milk and an egg replacer for a dairy-free, egg-free pancake.
- Swap in olive or coconut oil for shortening if preferred.
Creative Topping Ideas
Here are ways to take your pancakes from basic to showstopping:
| Topping Group | Examples |
|---|---|
| Fresh Fruits & Berries | Blueberries, strawberries, apple slices |
| Nutty Crunch | Toasted pecans, walnuts, sliced almonds |
| Sweet Spreads | Honey, fruit preserves, nut butters |
| Classic Combo | Butter and maple syrup |
| Savory Choices | Fried eggs, crisp bacon, sausage links |
| Gourmet Touch | Hot honey, spiced compound butters, salsa |
Try mixing peanut butter with banana slices, or drizzle hot honey and sprinkle with chili flakes for a sweet-spicy bite.
Storing Leftovers
Cornbread pancakes hold up well for make-ahead breakfasts. Cool them fully, then store in an airtight container in the fridge for up to three days. Reheat in the toaster for crisp edges or microwave for 20–30 seconds to soften.
Freezing Instructions
Freeze cooled pancakes in a single layer on a baking sheet until solid, then stack with parchment between each. Store in a freezer bag or container for up to three months. Toast or microwave directly from frozen— no thawing needed.
Frequently Asked Questions
Can I use other corn muffin mixes?
Absolutely. Any similar-sized boxed mix will work, though flavor and texture may vary slightly.
Can I double or triple the recipe?
Yes. Increase ingredients proportionally. You may need more milk if the batter thickens as it sits.
What if I don’t have a griddle?
A heavy nonstick skillet works fine. Just adjust the heat and grease as you go.
Serving Suggestions
Cornbread pancakes pair well with all sorts of accompaniments. Try serving them with scrambled eggs, fruit salad, or a side of smoky breakfast sausage for a filling breakfast. For lunch or dinner, top with pulled pork, slaw, or even a drizzle of BBQ sauce for a fun Southern twist.
Jiffy Cornbread Pancakes Recipe Card
| Ingredients | Measurements |
|---|---|
| Jiffy Corn Muffin Mix | 1 box (8.5 oz) |
| Large Egg | 1 |
| Shortening/Vegetable Oil | 2 tablespoons, melted |
| Milk | 3/4 cup (plus extra if needed) |
Instructions
- Preheat griddle to medium-high (around 350°F).
- In a large bowl, combine Jiffy mix, egg, shortening (or oil), and milk. Stir gently until just blended; lumps are fine.
- Let batter rest 5–10 minutes.
- Grease the griddle lightly and pour 1/4 cup batter for each pancake.
- Cook 3–4 minutes, or until bubbles form and burst. Flip and cook 1–2 minutes more.
- Serve warm with desired toppings.
Jiffy cornbread pancakes are a simple pleasure— homey, quick, and ready to make nearly any day a little cozier. Experiment with mix-ins and toppings for a new experience each time, and enjoy how this recipe brings out the best of both cornbread and pancakes.
Jiffy Cornbread Pancakes (Easy Recipe)
Put a corny twist on your breakfast with these Jiffy cornbread pancakes. They’re slightly crispy on the outside. They’re tender and fluffy on the inside!
Ingredients
- 1 package Jiffy Corn Muffin Mix
- 1/2 cup milk
- 1 egg
- 2 tablespoons shortening, melted
Instructions
- Preheat the griddle to medium heat (350 - 375 degrees Fahrenheit). Grease lightly with non-stick spray or butter.
- In a medium bowl, whisk together muffin mix, egg, shortening, and milk until moist and well-combined. The batter will be lumpy.
- Pour 1/4 cup of batter onto the griddle. Watch for bubbles forming on the surface. Flip the pancake over once they start to burst (about 3-4 minutes). Cook the other side for about 1 minute, or until golden. Repeat until the remaining batter is cooked. Serve and enjoy!