• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Cornbread Pancakes

  • Recipe Submitted by on

 Ingredients List

  • For the cornbread pancakes
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon lite salt
  • Fresh ground pepper to taste
  • 2/3 cup lowfat buttermilk
  • 1 cup whole corn kernels
  • 3 tablespoons butter , melted
  • 1 egg
  • For the sour cream herb sauce
  • 1/4 cup low fat sour cream
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon fresh lemon juice


In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, salt and pepper; mix until well combined and set aside.
In a blender, combine the buttermilk, corn kernels, melted butter and egg; process until smooth.
Pour the buttermilk mixture into the cornmeal mixture and stir to combine them.
Heat a nonstick skillet over medium heat.
Pour about 2 to 3 tablespoons of batter per pancake onto the skillet and cook for 2 to 3 minutes, or until bubbles appear and edges are lightly browned.
Turn pancakes over and continue to cook them for 1 to 2 minutes, or until the bottoms are browned.
Transfer the pancakes to serving plates and set aside.
In a small bowl, combine the sour cream, dill and lemon juice; mix them until thoroughly incorporated.
Transfer the sour cream herb sauce to a serving bowl and serve with the prepared pancakes.

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