Cornbread Pancakes with Cinnamon Syrup
These easy cornbread pancakes topped with homemade cinnamon syrup are a flavorful twist on a classic breakfast favorite. These sweet, fluffy cornmeal pancakes are made from scratch, no Jiffy mix necessary. They’re dairy free, but this recipe also has directions for how to make them vegan.
Servings: 4
Calories: 457kcal
Ingredients
For the pancakes:
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cup dairy free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg or egg replacement, for vegan
For the syrup:
- 1 cup pancake syrup
- 1 tablespoon vegan buttery spread
- 1/2 teaspoon cinnamon
Instructions
- Make the cinnamon syrup. In a large saucepan, heat dairy free butter, pancake syrup and cinnamon. Stir to combine as the contents melt and incorporate into each other. Remove from heat and set aside. Transfer to a syrup bottle or mason jar for storage.
- Mix the batter. In a mixing bowl, whisk together the dry ingredients.Then, whisk in the milk, oil, vanilla and egg. Whisk until the batter is smooth.
- Cook the pancakes. Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Pour 1/4 - 1/3 cup batter onto the griddle for each pancake.Allow it to cook until bubbles are visible throughout the pancake before flipping. Repeat until all batter has been used.
- Serve pancakes immediately and top with cinnamon syrup.
To keep cooked pancakes warm while you cook the rest, place them in an oven set to 150F - 200F or on a plate tented with foil.
Nutrition
Calories: 457kcal | Carbohydrates: 65g | Protein: 9g | Fat: 18g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 629mg | Fiber: 4g | Sugar: 13g