Cornbread Pancakes with Jiffy Mix

A box of Jiffy and a cup of Bisquick are all it takes to get cornbread pancakes on the table! They come out light and fluffy, with soft cornmeal texture throughout. Serve them with butter and syrup in the morning, or set them alongside supper the way you would a pan of cornbread.

Before You Get Started

These come together in one bowl, so they’re pretty darn simple. Three things make the difference between a fluffy stack and a heavy one, though:

• Use just 1 cup of Jiffy: The 8.5-ounce box holds more than that, and the extra throws off the ratio and makes the pancakes dense.
• Rest the batter 15 minutes: The cornmeal softens and the leavening activates, which is what gives you a thicker, more tender pancake.
• Preheat the griddle first: A drop of water should sizzle and skate across the surface. Batter on a cool pan spreads thin and turns out pale.

How to Make Jiffy Cornbread Pancakes

The trick here is simple: take a standard Bisquick pancake batter and swap one cup of the Bisquick for an equal amount of Jiffy corn muffin mix. You get the lift of a pancake with the flavor of cornbread!

Step 1: Stir the Batter Together

In a large bowl, stir the Bisquick, Jiffy corn muffin mix, milk, and eggs together just until combined. A few lumps are a good sign. Overworking the batter develops the gluten and gives you tough, dry pancakes.

⇢ Using the whole box instead? Scale everything up: 1 ½ cups Jiffy, 1 ½ cups Bisquick, 3 eggs, and 1 ½ cups milk.

Step 2: Let the Batter Rest

Set the bowl aside for 15 minutes. It will thicken noticeably as it sits, and that is exactly what you want. 

Skipping this step is the most common reason a batch comes out flat.

Step 3: Heat and Grease the Griddle

Set a griddle or skillet over medium-low heat and give it a few minutes to come up to temperature. Flick a drop of water onto the surface. If it sizzles and skates, you are ready. Brush lightly with vegetable or canola oil, which have a high smoke point and no flavor of their own.

⇢ Cast iron gives the best crust: A cast iron griddle holds steady heat and browns the edges evenly. If you are shopping for one, my Best Cast Iron Griddles guide walks through the options.

Step 4: Fry the Pancakes

Pour ¼ cup of batter for each pancake, leaving room between them. Cook for about 1 ½ to 2 minutes, until the bubbles on top start to burst and the edges look dry rather than wet. 

Flip once and cook another 1 to 2 minutes, until golden brown.

⇢ Don’t crowd the pan: Too many at once drops the surface temperature and steams the pancakes instead of crisping them.

⇢ Turn the heat down if they darken fast. Burned outside and raw inside means the pan is running too hot.

⇢ Add mix-ins on the griddle: Sprinkle blueberries or chocolate chips onto individual pancakes, or grated cheddar, corn kernels, and jalapeño for a savory batch.

Step 5: Keep Them Warm

Pancakes are best straight off the griddle, but you rarely get to serve them all at once. 

Slide the finished ones onto a rimmed baking sheet in a 200°F oven while you work through the rest of the batter. They will hold for about 30 minutes without drying out.

Two Ways to Serve These

For Breakfast: Top a stack of the pancakes with butter, syrup, and maybe berries or sliced banana alongside. Powdered sugar, honey, peanut butter, and a spoonful of jam all work too. For a fuller spread, pair them with something savory, such as:

• Candied Bacon (aka “Pig Candy”)
• Sausage Egg and Cheese Casserole
• Baked Western Omelet (Denver Omelet)
• Blackberry Syrup

As a Side at Supper: Because these are cornbread at heart, they go wherever you would normally set a wedge of it. Skip the syrup, add a pat of butter, and use them to mop the bowl. They are especially good once the evenings turn cool and you start reaching for heavier suppers again, such as:

• Crock Pot Beans and Cornbread
• Southern Collard Greens
• Beef Chili Recipe
• Dr. Pepper Pulled Pork (Oven or Crock Pot)

Storage

Store: Wrap leftover pancakes tightly in plastic wrap or foil, place in an airtight container, and refrigerate for 3 to 4 days.

Freeze: Cool the pancakes completely, then stack them with wax paper between the layers so they do not stick. Sealed in a freezer bag, they keep for up to 3 months.

Reheat: Warm on a baking sheet in a 350°F oven for 5 to 10 minutes, or microwave individual servings for 20 to 30 seconds. Frozen pancakes go straight into the oven and need a few extra minutes.

Frequently Asked Questions

Can I use a different cornbread mix instead of Jiffy?

Yes. Any 1 cup measure of a similar corn muffin or cornbread mix will work, including Krusteaz or Martha White. Sweeter mixes will give you a slightly sweeter pancake, which is worth knowing if you plan to serve them alongside supper rather than with syrup. 

The same goes for the Bisquick side of the recipe, where any complete pancake mix can stand in.

Do I need a cast iron griddle to make these?

No. Cast iron holds heat well and gives the edges a nicer crust, but a nonstick skillet or an electric griddle will do the job. With an electric griddle, set it to 350°F and skip the water test, since the thermostat does that work for you.

Why did my pancakes turn out dense or gummy?

Usually one of three things. The batter was overmixed, which develops gluten and toughens the crumb. The batter did not rest, so the leavening never fully activated. Or more than 1 cup of Jiffy went into the bowl, which weighs the batter down. A stir just until the dry streaks disappear, a full 15-minute rest, and a level measuring cup solve all three.

Can I use buttermilk instead of regular milk?

Absolutely, and it is a nice upgrade. Buttermilk is thicker, so the batter will be too, and the acidity tenderizes the crumb and adds a light tang. Use the same 1 cup measure. I would not substitute water for the milk in either case, since the fat is what keeps these moist.

More Jiffy Mix Favorites

• Jiffy Cornbread with Creamed Corn
• Jiffy Corn Casserole
• Jiffy Cornbread Taco Bake
• Jiffy Mexican Cornbread
• Jiffy Corn Muffins with Sour Cream