Jiffy Cornbread Pancakes
Jiffy Cornbread pancakes with buttermilk are a rich and delicious meal any time of day. The simple recipe only requires a few ingredients and you're on your way to the most delectable pancakes you've ever eaten.
Servings: 8
Calories: 350kcal
Ingredients
- 1 - 8.5 oz. box Jiffy Corn Muffin Mix
- 1/2 cup all-purpose flour
- 1 Tablespoon baking powder
- 2 eggs
- 1 cup buttermilk OR 1 cup milk
- 3-4 Tablespoons butter
- Syrup for topping the pancakes
Instructions
- Heat griddle or 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 to two tablespoons 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 pancakes over and cook two to three more minutes.
- Remove from skillet, add to a plate, and top with the remaining butter and some syrup.
Video
Notes
The recipe uses buttermilk, but you can use a cup of milk instead if you're not a big fan of buttermilk.
Nutrition
Serving: 1 | Calories: 350kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 605mg | Fiber: 1g | Sugar: 11g