Jiffy Cornmeal Pancakes

These easy cornmeal pancakes start with Jiffy mix and Bisquick!

Course Breakfast, Brunch

Cuisine American, Southern

Keyword corn meal pancakes, cornbread pancakes recipe, cornmeal pancakes, jiffy cornmeal pancakes

Prep Time 5

Cook Time 10

Resting Time 15

Total Time 30

Servings pancakes

Calories 104kcal

Author Blair Lonergan

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).
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.
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.

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.

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!