"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."
Sweet Cornbread Pancakes
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- Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 5 pancakes
Recipe Card
ingredients
- 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
Method
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.