Jiffy Cornbread Pancakes (Easy Recipe)
There’s something special about the fusion of classic pancake fluffiness and the savory charm of cornbread. With Jiffy Cornbread Pancakes, you don’t have to choose between the comfort of a homestyle griddle cake and the rustic sweetness of cornmeal. These pancakes deliver a golden, crisp exterior with a tender, moist center—and they come together with remarkable ease.
Want to impress at breakfast, brunch, or even dinner? This recipe is your shortcut to a stack that’s at once familiar and delightfully different.
Why Jiffy Cornbread Pancakes?
Cornbread pancakes blend the light, airy qualities of a traditional flapjack with the hearty flavor profile of Southern cornbread. Thanks to Jiffy Corn Muffin Mix, the result is a dish with just enough sweetness that still stands up to savory toppings and sides.
Using a boxed mix simplifies things. You get reliable results with fewer ingredients, minimal prep, and less cleanup. The mix’s cornmeal base creates pancakes that are slightly crunchy at the edges yet soft throughout. Whether you’re serving them hot on a cold morning or freezing batches for a weekday treat, they adapt to any routine.
Ingredients You’ll Need
These pancakes rely on a handful of staples you likely have at home. Here’s the short list:
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 large egg
- 2 tablespoons melted shortening (or substitute neutral vegetable oil)
- 3/4 cup milk (whole, 2%, or your favorite dairy-free option)
- Butter or oil for greasing
Optional Mix-Ins
Enhance the flavor and texture with fun add-ins:
- Fresh or frozen corn kernels
- Shredded cheddar cheese
- Chopped scallions or jalapeños
- A pinch of ground cinnamon or nutmeg
Step-by-Step: How to Make Jiffy Cornbread Pancakes
Here’s a walk-through that guarantees great results, even if you’re new to making pancakes.
1. Prepare Your Cooking Surface
Preheat a nonstick skillet or griddle to medium-high heat, around 350°F to 375°F. A properly heated surface ensures pancakes cook evenly and develop golden edges. Flick a few drops of water on the surface—if they sizzle and evaporate, you’re ready to go.
2. Mix the Batter
In a large mixing bowl, pour the Jiffy Corn Muffin Mix. Create a small well in the center. Add the egg, melted shortening (or oil), and milk into the well. Using a whisk or fork, gently combine the ingredients until just incorporated. Do not over-mix. A few lumps ensure your pancakes stay tender.
Tip: If you prefer extra fluffiness, let the batter rest for 15-20 minutes before cooking. This allows the cornmeal and flour to absorb moisture and gives the leaveners time to activate.
3. Grease the Pan
Add a thin layer of butter or oil to your skillet or griddle. Butter gives a rich flavor, but oil offers greater temperature stability if cooking multiple batches.
4. Cook the Pancakes
Spoon about 1/4 cup of batter for each pancake onto the hot surface. Let them cook, undisturbed, for 3-4 minutes. Bubbles will form and start to pop at the surface, signaling that it’s time to flip.
Carefully turn each pancake using a spatula. Cook the second side for about a minute, or until golden brown and cooked through.
Example: If making pancakes with cheese or fresh corn, sprinkle your add-ins directly onto the batter after pouring it into the pan, before flipping.
5. Serve and Enjoy
Transfer the cooked pancakes to a plate. If cooking large batches, keep them warm in a 200°F oven while you finish the rest.
Serve hot with your choice of toppings and sides.
Tips for Perfect Cornbread Pancakes
- Don’t overmix: Stop as soon as the dry spots disappear for light, fluffy pancakes.
- Keep the pan hot and steady: Each new batch lowers the temperature, so allow the surface to recover heat and re-grease as needed.
- Single-flip rule: Wait for bubbles to pop, then flip once. Resist pressing down; let the pancake rise naturally.
- Batch Cooking: Place done pancakes on a wire rack in a warm oven. This avoids sogginess from condensation.
Flavor Variations
This recipe is endlessly adaptable and pairs well with both sweet and savory elements. Consider these ideas:
Additions:
– Diced jalapeños for a spicy kick
– Grated cheese for richness
– Scallions or chives for a mild onion note
– Corn kernels for even more corn flavor
Spices:
– A dash of smoked paprika or chili powder for depth
– Cinnamon and nutmeg for warmth
Substitutions:
– Almond or oat milk for a dairy-free version
– Olive oil instead of shortening for a Mediterranean twist
– Egg replacer for a vegan variation
Topping Suggestions
You can keep it classic or get creative. Here’s a list for inspiration:
| Sweet Toppings | Savory Toppings |
|---|---|
| Maple syrup | Fried eggs |
| Honey | Crumbled bacon |
| Berry compote | Sausage links |
| Whipped butter | Sautéed spinach |
| Sliced bananas | Shredded cheddar |
| Peanut butter | Smoked salmon (seriously!) |
Try combining toppings for new flavor profiles. Peanut butter with maple syrup or cheese, bacon, and scallions for a Saturday brunch feel.
Storing and Reheating
Pancakes keep well, so you don’t have to worry about leftovers.
Short-term Storage: Let pancakes cool to room temperature. Place in an airtight container and refrigerate for up to 3 days.
Freezing: Stack pancakes with parchment paper between each layer, and seal in a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat:
– Toaster: Delivers crispy edges and a warm center.
– Microwave: Quickest method, but pancakes will be softer.
– Oven: Place on a baking sheet in a 350°F oven for 8-10 minutes.
Frequently Asked Questions
Can I make the batter ahead of time?
Mix the dry and wet ingredients just before cooking for best results. If you need to prep ahead, combine the dry mix and keep the wet ingredients separate, then mix together in the morning.
Is it possible to double or triple the recipe?
Yes. Adjust ingredient quantities proportionally and use a large skillet or griddle. Keep cooked pancakes warm in the oven as you work through batches.
Can I swap in other cornbread mixes?
This recipe was tested with Jiffy Corn Muffin Mix. Results may vary slightly with other brands, but most commercial cornbread mixes will work similarly.
Serving Ideas
Cornbread pancakes suit every occasion. Serve them as a quick weekday breakfast, a leisurely brunch centerpiece, or a creative dinner side. They pair well with fried chicken, pulled pork, or a big salad. Drizzle with honey for a snack or layer with roasted veggies and eggs for a savory meal.
Jiffy Cornbread Pancakes combine the ease of a box mix with the excitement of a homemade breakfast. They bring together crispiness, fluffiness, and a subtle corn sweetness—plus, there’s so much room for flavor variations. You’ll want to make extra because these pancakes disappear fast.
Next time you’re craving something cozy but different, reach for that Jiffy box and give this recipe a try. There’s no better way to bring a taste of comfort to your table—any time of day.
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
- 2 tablespoons shortening, melted
- 1 egg
Instructions
- Preheat the griddle to medium heat. Set the temperature to 350 - 375 degrees Fahrenheit. Grease lightly with non-stick spray or butter.
- In a medium bowl, whisk together muffin mix, egg, shortening, and milk. Mix until the ingredients are 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 the bubbles start to burst. This usually takes 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!
