This cornbread pancakes recipe post was sponsored by Southeastern Mills and all opinions expressed in my post are my own.
Put a southern twist on breakfast with these light and fluffy cornbread pancakes topped with scrambled eggs and a comforting, delicious country gravy!
The corn pancakes cook in just 5 minutes and the whole shebang is prepped in just 10-15 minutes, so it’s a perfect last-minute meal idea for breakfast or breakfast-for-dinner.
Why You’ll Love This Recipe
- These cornbread pancakes are as fluffy as traditional pancakes
- Made from scratch flavor
- Easy to make, hearty and comforting
- Gives breakfast a delicious southern twist
Ingredient Tips
- Cornbread Mix – I’m especially partial to Southeastern Mills Cornbread Mix. The made from scratch quality and classic southern cornbread flavor can’t be beat.
- Country Gravy Mix – Southeastern Mills Country Gravy Mix. is the ideal classic comfort gravy and the perfect pairing for these cornbread pancakes. It’s fantastic ladled over biscuits as well.
Southeastern Mills Gravy and Baking Mixes are a terrific addition to any meal and as you can see in this recipe, they can be used non-traditionally to create unique and tasty dinner (or breakfast) ideas for the whole family.
Pssst, keep an eye out for brand new packaging. Things are new on the outside but you’ll find the same satisfying homestyle flavor you know and love inside.
Substitutions and Tips
- Instead of country gravy, try pepper gravy. Southeastern Mills has both flavors (and more besides).
- Top with chopped cooked bacon and/or cooked sausage crumbles.
- Add a handful of canned corn to the batter.
- Instead of scrambled eggs, top the corn pancakes with a fried egg.
- For a sweet alternative, skip the eggs and gravy and pour on your favorite maple syrup.
Step-by-Step Directions
Step 1: Make the cornbread pancakes. Add Southeastern Mills Cornbread Mix, 1 egg, baking powder, oil, flour, and milk to a large bowl. Whisk together until blended.
Step 2: On a preheated griddle (375 degrees F), pour approximately 1/4 cup of batter for each pancake. Let cook until bubbles pop and form holes and the underside is golden brown. Flip over and cook the remaining side until golden brown.
Step 3: Meanwhile, prepare Southeastern Mills Country Gravy on stove as directed on package. Prepare scrambled eggs as well.
Step 4: Spoon scrambled eggs over the top of two pancakes.
Step 5: Spoon the cooked gravy on top of pancakes. Dig in!
Recipe FAQ
You bet! Heat your oven to 200° F and place cooked pancakes in a single layer, uncovered, on a baking sheet until ready to serve (up to an hour).
Yep. Place on a baking sheet in a single layer and freeze until solid, about 30 minutes. Remove and stack in a freezer bag with waxed paper squares between them.
Reheat in the microwave at 50 percent power for 10 to 20 seconds for one pancake and up to 60 seconds for five pancakes. Check to make sure centers are warmed through. If you like crispy edges, reheating pancakes in the toaster works too.
Other Recipes You’ll Love
- Smoked Ham Pancakes
- Pumpkin Waffles with Cream Cheese Whipped Cream
- French Toast Pancakes with Cinnamon Butter
- Apple Cider Pancakes
- Amish Breakfast Casserole
Cornbread Pancakes with Country Gravy and Eggs
Ingredients
- 1 6 oz package Southeastern Mills Cornbread Mix
- ½ cup flour
- 2 tablespoons baking powder
- 1 egg
- 1 cup milk
- 2 tablespoons cooking oil
- 8 eggs
- 1 2.75 oz package Southeastern Mills Country Gravy Mix
Instructions
- Make the cornbread pancakes. Add Southeastern Mills Cornbread Mix, 1 egg, baking powder, oil, flour, and milk to a large bowl. Whisk together until blended.
- On a preheated griddle (375 degrees F), pour approximately 1/4 cup of batter for each pancake. Let cook until bubbles pop and form holes and the underside is golden brown. Flip over and cook the remaining side until golden brown.
- Meanwhile, prepare Southeastern Mills Country Gravy on stove as directed on package. Prepare scrambled eggs as well.
- Spoon scrambled eggs over the top of two pancakes, then spoon gravy over eggs.
Notes
- Makes 4 servings of 2 pancakes, 2 eggs scrambled and 1/4 of the gravy. Adjust as desired.
- Resist the urge to press down on pancakes after flipping them. We want them fluffy!
- Instead of country gravy, try pepper gravy. Southeastern Mills has both flavors (and more besides).
- Top with chopped cooked bacon and/or cooked sausage crumbles.
- Add a handful of canned corn to the batter.
- Instead of scrambled eggs, top the corn pancakes with a fried egg.
- For a sweet alternative, skip the eggs and gravy and pour on your favorite maple syrup.
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