Jiffy Cornbread pancakes with buttermilk are a rich and delicious.
The simple recipe only requires a few ingredients and you’re on your way to the most delectable pancakes you’ve ever eaten.
The Joy of Cooking Buttermilk Pancakes
I haven’t always been a huge fan of pancakes. But, when I made this Jiffy Cornbread pancake recipe I fell in love and I’ve been craving them on a regular basis ever since.
They are so flavorful and it was fun to share them with the kids and see smiles cross their faces after taking a bite.
And, the best part of making these pancakes? They are super easy to make and it only takes about five minutes to whip them up and start cooking.
At the center of the recipe is a box of Jiffy Corn Muffin Mix. Just add a few ingredients you’ve got some delicious pancakes.This is the fluffiest buttermilk pancake recipe and they end up with a tad bit of a crunch around the edges when they cook in the butter. Don’t you love soft and crunchy combinations?
Some people add a little bit of sugar to the pancake recipe, but I leave it out because the Jiffy Cornbread box mix is a little bit sweet on its own.
What do I need to make the buttery Jiffy Cornbread pancakes?
Full recipe and printable instructions listed below
- Jiffy Corn Muffin Mix
- Baking powder
Mixing the Jiffy Cornbread Pancake Recipe
Start by adding the muffin mix to a medium-sized glass bowl. The mix will make about eight total, but you can double the recipe if you’d like more than eight pancakes.
Next, add the flour and baking powder to the mixture.
I’m not a scientist, in fact, I usually have to ask my kids any science questions, but I do know that the baking powder will create a chemical reaction and help make the pancakes fluffy, which is what we’re aiming for.
Next, add the eggs to the batter. The eggs will help keep the recipe moist and hold everything together.
Pour the buttermilk into the batter.
Most pancake recipes call for milk, but I added buttermilk because I just think buttermilk makes everything taste better and it gives it a rich flavor that can’t be beaten.
Stir the ingredients until most of the lumps are gone. You will still have a few tiny lumps and that is ok. (Sorry about the blurry hand pic, but you get the idea).
If for some reason, you feel that the batter is a little too thick, just add another tablespoon of buttermilk and stir until it thins out a little.
You don’t want it too thin because the pancakes will spread and not be fluffy. They need to be a little bit thick when they go into the skillet.
You can kind of see the thickness of the pancakes in the picture below.
Cooking the Buttermilk Pancakes
Place some butter into the skillet and let it melt. I use about one tablespoon of butter to start off with and save the rest of the butter for topping the pancakes. Scoop the pancakes into the skillet and let them cook for a few minutes on each side.
The Temperature of the Skillet to Make the Best Pancakes
In order for the pancakes to cook properly, you need to get the temperature up to about 365-degrees. I used an electric skillet and it only has one knob and five settings, so after looking in my book I knew that setting number 4 would be the right temperature.
Each electric skillet is a little different, so check in your appliance book to find the right temperature. Some knobs will actually have the temperature on there.
If you are making the pancakes on the stovetop in a skillet, use the medium setting and that should get the pan hot enough.
If the pancakes spread a little and begin to touch each other, you can either take your spatula and scrape them apart a little, or wait until it’s time to flip them and wedge them apart.
It’s a good idea to start off with a hot skillet because it will keep the pancakes from spreading too much. The heat will start cooking the pancakes immediately.
Flipping the Pancakes
When the bubbles start appearing and bubbling up, like in the picture above, it’s time to turn them over. You can also lift the edge of the pancake to see if it is brown and ready to flip over.
Cook the pancakes on the other side for about three to four minutes and add to a plate. Top with butter and syrup. It’s that easy!
My pancakes don’t usually come out in perfect circular shape, and you know what? That’s fine. They still taste incredible.
How much sugar is in Jiffy cornbread mix?
- If you don’t add anything to the cornbread mix, it contains 8g of sugar.
- You can find the nutritional information below for the pancakes.
Check out the Jiffy Cornbread pancakes card below, grab those ingredients, and start cooking! I love this recipe and I think you’ll love this one, too. We all fell in love with it and crave it daily.
Then, share your comments below and share a picture of your pancakes on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us.
Connect with Back To My Southern Roots
- 1 - 8.5 oz. box Jiffy Corn Muffin Mix
- 1/2 cup all-purpose flour
- 1 Tbsp. baking powder
- 2 eggs
- 1 cup buttermilk
- 3-4 Tbsp. butter
- Syrup for topping the pancakes
- Heat the skillet to 365-degrees.
- In a medium-sized bowl, add the Jiffy Corn Muffin Mix, flour, baking powder, eggs, and buttermilk and mix well.
- Add one tablespoon of butter to the hot skillet and let it melt, covering the skillet.
- Scoop about 1/4 cup pancake mix into the skillet to create a pancake and let it cook.
- Cook until the top of the pancake begins to bubble up. Flip over and cook two to three more minutes.
- Remove from skillet, add to a plate, and top with the remaining butter and some syrup.
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Amount Per Serving: Calories: 350Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 114mgSodium: 605mgCarbohydrates: 33gFiber: 1gSugar: 11gProtein: 6g
Nutrition is approximate.
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