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Easy Whole Wheat Cornbread Pancakes

March 19, 2024
If you love cornbread and pancakes, why not combine the two? These easy whole wheat cornbread pancakes bring the best of both worlds—fluffy pancakes with the hearty, slightly sweet flavor of cornbread.
Made with whole wheat flour cornmeal, and honey, these pancakes have a wholesome texture and just the right amount of sweetness.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 pancakes

Equipment

  • Non-stick skillet
  • Large Bowl
  • Medium Bowl
  • Whisk

Ingredients
  

Dry ingredients

  • 1 ½ cups white whole wheat flour (165 g)
  • ½ cup yellow cornmeal (80 g)
  • 1 ½ tsp baking powder (6 g)
  • ½ tsp kosher salt (3 g)

Wet ingredients

  • 2 TBS avocado oil (24 g)
  • 2 TBS honey (40 g)
  • 1 whole egg
  • 1 tsp vanilla extract (4 g)
  • 1 ¼ cup milk (300 g)

Instructions
 

  • In a large bowl, add the whole wheat flour, cornmeal, baking powder, and salt. Whisk the ingredients together until combined. Set aside.
    1 ½ cups white whole wheat flour, ½ cup yellow cornmeal, 1 ½ tsp baking powder, ½ tsp kosher salt
  • In a medium bowl, add the oil. In the same measuring spoon that you measured the oil, measure out the honey. The residual oil will help keep the honey from sticking to the tablespoon.
    2 TBS avocado oil, 2 TBS honey
  • Crack in the egg and add the vanilla extract. Whisk together until well combined.
    1 whole egg, 1 tsp vanilla extract, 1 ¼ cup milk
  • Pour in the milk and whisk again until all the wet ingredients are combined.
  • Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Gently fold the wet and dry ingredients together until no more dry flour is left.
  • Let the batter sit for 5 minute. Meanwhile, place a nonstick skillet over medium heat.
  • In the heated skillet, pour a ¼ cup of batter into the center.
  • Cook the first side of the pancake for 1 minute and 30 seconds. Flip, then cook the other side for 30 seconds.
  • Take the pancake off the skillet and repeat until all the batter is used. Recipe yields 9-10 pancakes.

Notes

  • These pancakes are a beautiful golden color. If you find that they are getting too brown, lower the heat a tad.
  • If not using a nonstick skillet, you may need to add a bit of oil or butter to the pan before each pancake to keep them from sticking.