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The combination of Bisquick and Jiffy mix make these cornmeal pancakes some of the easiest, most delicious pancakes that you’ll ever make! With just 5 ingredients and less than 30 minutes, they’re perfect with butter, syrup, honey, or fruit.

Pouring syrup over a plate of Jiffy cornmeal pancakes.
Table of Contents
  1. Why You’ll Love this Recipe
  2. Ingredient Notes
  3. The Best Griddle or Skillet to Use
  4. How to Make Cornmeal Pancakes with Jiffy Mix
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Expert Tips
  9. Jiffy Cornmeal Pancakes Recipe

If you love pancakes as much as we do, be sure to try these fluffy pancakes made from scratch, a pan of 5-ingredient baked pancakes with pancake mix, and these old-fashioned oatmeal pancakes, too!

Thanks to Zack, a builder who worked on our home renovation earlier this year, for sharing his grandmother’s Jiffy cornmeal pancake recipe with us. You just never know where inspiration will come from! When Zack casually mentioned his family’s breakfast favorite, I instantly knew that it would be a winner around here, too.

Why You’ll Love this Recipe

  • Easy. It doesn’t get much quicker and easier than these 5 simple pantry ingredients. We love a good shortcut or two — especially in the morning!
  • Great Texture. Instead of just using a box of Jiffy mix, the dry ingredients in Zack’s recipe include an equal amount of Bisquick pancake mix. That means that these are the best of both worlds: light and fluffy (thanks to the Bisquick) with a heartier chew (thanks to the cornmeal).
  • Versatile. Enjoy the pancakes for breakfast with butter and syrup, or offer them as a side dish alongside savory meats, beans, and greens for supper (just like you’d serve cornbread). This delicious recipe works at any time of day!
Plate of jiffy cornbread pancakes on a red and white plate with fresh berries in the background.

Ingredient Notes

This is just a quick overview of the ingredients that you’ll need for a batch of Jiffy mix cornmeal pancakes. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Original Bisquick baking mix: if you don’t have Bisquick, you can likely sub with another type of pancake mix, such as Krusteaz. These mixes include all purpose flour, cornstarch, leavening agents (such as baking powder or baking soda), salt, and oil.
  • Jiffy corn muffin mix: you do not need the whole box — just 1 cup. Jiffy is not the same as cornmeal, since the Jiffy mix includes corn meal along with other additional ingredients such as wheat flour, sugar, and shortening.
  • Milk: the liquid that thins the dry ingredients to create the batter. I don’t recommend substituting with water, as the fat in the milk adds richness, moisture, tenderness, and flavor.
  • Eggs: give the pancakes structure, bind the mixture together, and help the pancakes set up.
  • Oil: for greasing the griddle or skillet. I use vegetable oil or canola oil since these oils are flavorless and have a high smoke point. Melted butter would also be fine!
Overhead shot of a wooden spoon in a bowl of jiffy cornmeal pancake batter.

The Best Griddle or Skillet to Use

For the best texture, I recommend cooking your cornmeal pancakes on a cast iron griddle or in a cast iron skillet. If you’re in the market for a new griddle, you can check out our roundup of the best cast iron griddles on the market. We love the large size and versatility of the reversible Lodge cast iron griddle and grill pan, available on Amazon for $59.95. I’ve also shown the smaller Smithey cast iron griddle here.

Jiffy cornmeal pancakes cooking on a cast iron griddle.

How to Make Cornmeal Pancakes with Jiffy Mix

Zack’s grandmother’s cornmeal pancakes essentially take the Bisquick pancake recipe and replace 1 cup of the Bisquick with an equal amount of Jiffy mix. It doesn’t get much easier than that! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  • Whisk together the ingredients.
  • Let the batter rest.
  • Fry the pancakes on a hot griddle or cast iron skillet for about 1-2 minutes per side.
Square side shot of butter and syrup on a stack of Jiffy cornbread pancakes.

Serving Suggestions

For a full brunch spread, try serving your cornmeal pancakes with scrambled eggs,baked omelet, a quichebaconsausage, or fruit salad. Favorite pancake toppings include:

  • Butter and maple syrup
  • Powdered sugar
  • Fruit syrup (such as blackberry syrup, blueberry syrup, or raspberry syrup)
  • Jam (such as blueberry jam or strawberry freezer jam)
  • Peanut butter or almond butter
  • Nutella
  • Whipped cream
  • Fresh berries
  • Sliced bananas
  • Nuts — pecans, walnuts, or almonds
Overhead shot of butter and syrup on a plate of Jiffy cornmeal pancakes.

Preparation and Storage Tips

  • Corn meal pancakes are best when freshly fried and warm from the skillet. To keep them warm while you finish subsequent batches, place the cooked pancakes on a rimmed baking sheet in a 200°F oven.
  • How to Store: Wrap leftover pancakes tightly with plastic wrap or aluminum foil and store in an airtight container in the refrigerator for 3-4 days. You can also freeze them for up to 3 months.
  • How to Reheat: Place the pancakes on a baking sheet and warm in a 350°F oven for about 5-10 minutes. You can also microwave individual servings just until warmed through — about 20-30 seconds.
Horizontal side shot of jiffy cornmeal pancakes on a breakfast table with syrup and tea in the background.

Recipe Variations

  • Swap out the Jiffy corn muffin mix and use 1 cup of another brand of cornbread mix, such as Krusteaz cornbread mix or Martha White cornbread mix.
  • If you’d like to use the entire package of Jiffy mix, you’ll need to increase all of the other ingredients as well. Since you’ll have 1 ½ cups of Jiffy mix, you’ll need 1 ½ cups of Bisquick, 3 eggs, and 1 ½ cups of milk.
  • Use a homemade Bisquick mix or try another brand of pancake mix like Krusteaz pancake mix.
  • Make buttermilk cornmeal pancakes by swapping out the regular milk for buttermilk. The buttermilk has a nice thick texture that creates a thicker batter. The acidic nature of buttermilk also makes the batter more tender, gives it a nice “tang,” and helps to create lighter, fluffier pancakes.
  • Add your favorite mix-ins for even more flavor and texture. Good sweet options include blueberries, raspberries, strawberries, sliced banana, chocolate chips, and rainbow sprinkles. For savory cornmeal pancakes, try adding grated sharp cheddar cheese, whole corn kernels, and sliced jalapenos.
Cornmeal pancakes made with jiffy mix and served on a red and white vintage plate.

Expert Tips

  • Do not use the entire box of Jiffy mix for this recipe — just measure out 1 cup.
  • Don’t over-mix the batter in an attempt to make it completely smooth. Some lumps are good! Overmixing will result in tough, dry pancakes.
  • Let the batter rest for about 15 minutes before frying the pancakes. This gives the flour and cornmeal an opportunity to absorb some of the liquid and gives the leavening agents a chance to become fully activated — resulting in thicker, fluffier, and more tender pancakes.
  • Wait for the griddle to preheat before adding the batter.
  • Don’t overcrowd the griddle. Allow enough space in between the pancakes so that they’re easy to flip and don’t run together. Too many pancakes at a time will bring down the temperature of the pan, and can result in steamed, soggy pancakes.
  • Be patient and watch the pancakes before flipping. You’ll know that they’re ready to turn over when the edges are dry and the bubbles on top start to burst.
  • If the pancakes start to get too dark too quickly, turn down the heat. You don’t want to end up with pancakes that are burned on the outside and raw on the inside!
Close up side shot of a stack of Jiffy cornmeal pancakes on a read and white plate.

More Recipes with Jiffy Mix

Square side shot of butter and syrup on a stack of Jiffy cornbread pancakes.

Jiffy Cornmeal Pancakes

Prep: 5 minutes
Cook: 10 minutes
Resting Time 15 minutes
Total: 30 minutes
Servings 12 pancakes
Calories 104 kcal
These easy cornmeal pancakes start with Jiffy mix and Bisquick!

Ingredients
  

  • 1 cup Original Bisquick baking mix
  • 1 cup Jiffy corn muffin mix (NOT the entire 8.5 ounce package)
  • 1 cup milk
  • 2 large eggs
  • Vegetable oil or canola oil, for greasing the griddle
  • Optional, for serving: butter, syrup, honey

Instructions

  • In a large bowl, stir together the Bisquick, corn muffin mix, milk, and eggs until combined. Let the batter rest for 15 minutes (the batter will thicken slightly as it sits).
    Overhead shot of a wooden spoon in a bowl of jiffy cornmeal pancake batter.
  • Place a skillet or griddle over medium-low heat. When the skillet is hot, coat or brush with oil. Pour ¼ cup of batter onto the greased griddle for each pancake. Cook until bubbles form on top and the edges are dry, about 1 ½ – 2 minutes. Flip and cook until golden brown, about 1-2 more minutes.
    Jiffy cornmeal pancakes cooking on a cast iron griddle.
  • Continue working in batches to use remaining batter. Keep pancakes warm in a 200°F oven for up to 30 minutes while you finish remaining batches.
    Pouring syrup over a plate of Jiffy cornmeal pancakes.

Notes

  • Do not use the entire box of Jiffy mix for this recipe — just measure out 1 cup.
  • Don’t over-mix the batter in an attempt to make it completely smooth. Some lumps are good! Overmixing will result in tough, dry pancakes.
  • Let the batter rest for about 15 minutes before frying the pancakes. This gives the flour and cornmeal an opportunity to absorb some of the liquid and gives the leavening agents a chance to become fully activated — resulting in thicker, fluffier, and more tender pancakes.
  • Wait for the griddle to preheat before adding the batter.
  • Don’t overcrowd the griddle. Allow enough space in between the pancakes so that they’re easy to flip and don’t run together. Too many pancakes at a time will bring down the temperature of the pan, and can result in steamed, soggy pancakes.
  • Be patient and watch the pancakes before flipping. You’ll know that they’re ready to turn over when the edges are dry and the bubbles on top start to burst.
  • If the pancakes start to get too dark too quickly, turn down the heat. You don’t want to end up with pancakes that are burned on the outside and raw on the inside!

Nutrition

Serving: 1pancakeCalories: 104kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 33mgSodium: 226mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 76IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Keyword: corn meal pancakes, cornbread pancakes recipe, cornmeal pancakes, jiffy cornmeal pancakes
Course: Breakfast, Brunch
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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