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–+ servings

Sweet Heat Cornbread Pancakes 🌽🔥

These Sweet Heat Cornbread Pancakes are a delightful blend of sweet honey and spicy jalapeños, with a touch of buttery cornmeal goodness. Perfect for breakfast, brunch, or even a savory twist on dinner, this recipe is easy to make and sure to impress. Garnished with fresh cilantro and drizzled with honey, they’re a colorful and flavorful addition to your table.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 8 Pancakes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • Add-Ins and Toppings:
  • 1/2 cup diced jalapeños fresh or pickled
  • 1/2 cup corn kernels fresh or frozen
  • 1/4 cup honey for drizzling
  • Fresh cilantro leaves for garnish
  • Optional: Sliced avocado and lime wedges for serving

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
  3. Gradually pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
  4. Gently fold in the diced jalapeños and corn kernels.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Repeat with the remaining batter, adjusting the heat as needed.
  8. Serve warm, drizzled with honey and garnished with cilantro. Optional: Add sliced avocado and lime wedges for a fresh touch.

Notes

For a milder flavor, use pickled jalapeños or reduce the amount.
Fresh corn kernels add texture, but frozen (thawed) work just as well.
Don’t overmix the batter—keeping it slightly lumpy ensures fluffy pancakes.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

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