Sweet Cornbread Pancakes

"I am IN LOVE with these pancakes, so much so that I made them twice this weekend. I am so smitten that I contemplated opening a breakfast joint for the sole purpose of sharing these pancakes. I am that excited about them. These are loosely adapted from #cookscountry recipe for fluffy cornmeal pancakes. Due to my deep fondness for sweet cornbread, I had to try the recipe as soon as I saw it. I made it gluten-free, using a gluten-free flour blend, xanthan gum, and upping the baking powder. It came together so beautifully. Topped with blueberry-lavender compote."
-- @milkycocobread
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 5 pancakes

Recipe Card


  • 3/4 cup plus 2 tbsp buttermilk
  • 3/4 cup cornmeal
  • 1 tablespoon unsalted butter
  • 1 large egg, at room temperature
  • 1/4 cup gluten free flour blend
  • 1/2 teaspoon xanthan gum
  • 4 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • blueberry-lavender compote


  • Step 1

    Stir together 3/4 cup buttermilk, cornmeal, and butter in a microwave-safe measuring cup. Microwave for about 1 minute. Set to the side and allow to cool.

  • Step 2

    Once the cornmeal mixture is cooled, stir in the large egg and remaining 2 tablespoons of buttermilk.

  • Step 3

    Whisk together all the dry ingredients in a medium bowl. Whisk in the cornmeal mixture until combined and most of the chunks are gone. Let sit for about 15-20 minutes while the pan is heating up.

  • Step 4

    Heat a nonstick pan over low-medium heat and lightly grease with coconut oil spray. After preheating the pan for about 15 minutes, spoon in 4 tablespoons of batter.

  • Step 5

    Cook until the top begins to bubble, about 4-5 minutes. Flip and cook the side until golden, 4-5 minutes. Repeat with remaining batter until all the pancakes are ready.

  • Step 6

    Top with homemade blueberry-lavender compote.