Cornbread Pancakes with Jiffy Mix

These easy cornbread pancakes start with a cup of Jiffy corn muffin mix and a cup of Bisquick, so you get the lift of a pancake and the flavor of cornbread in one stack! Five ingredients, thirty minutes, and they work just as well with syrup at breakfast as they do next to a bowl of beans at supper.

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

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

Mix the batter: In a large bowl, stir together the Bisquick, corn muffin mix, milk, and eggs just until combined. A few lumps are fine and preferable to an over-mixed batter.
Rest the batter: Let it sit for 15 minutes. It will thicken noticeably as the cornmeal absorbs the liquid.
Heat the griddle: Place a skillet or griddle over medium-low heat. When a drop of water sizzles on the surface, brush or coat it with oil.
Cook the first side: Pour ¼ cup of batter onto the greased griddle for each pancake, leaving space between them. Cook until bubbles form on top and the edges look dry, about 1 ½ to 2 minutes.
Flip and finish: Turn each pancake once and cook until golden brown, about 1 to 2 more minutes.
Work through the batter: Continue in batches, greasing the griddle as needed. Keep finished pancakes warm on a baking sheet in a 200°F oven for up to 30 minutes.

Notes

Measure carefully. Use 1 cup of Jiffy corn muffin mix, not the whole 8.5-ounce box. Extra mix makes the pancakes dense.
Do not over-mix. Stir just until the dry streaks disappear. Lumps are fine; a smooth batter means tough pancakes.
The 15-minute rest matters. It thickens the batter and activates the leavening, which is what makes the pancakes fluffy.
Test the griddle before the first pancake. A drop of water should sizzle and skate. On an electric griddle, set it to 350°F.
Watch the bubbles, not the clock. Flip when the bubbles on top start to burst and the edges look dry.
Turn the heat down if they brown too fast. Dark outside and raw inside means the pan is too hot.
Buttermilk swap: Substitute buttermilk 1:1 for the milk for a thicker batter and a light tang.
Mix-ins: Sprinkle blueberries, chocolate chips, or sliced banana onto individual pancakes on the griddle. For a savory batch, use grated cheddar, corn kernels, and sliced jalapeño.
Storage: Refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months with wax paper between the layers. Reheat in a 350°F oven for 5 to 10 minutes.

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