For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. The strawberry syrup can be made ahead of time and stored in the refrigerator for up to a week. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 3/4 cups of milk.
Cornbread Pancakes with Fresh Strawberry Syrup
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 35 mins
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SERVING3 People
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VIEWS15
Experience the unparalleled lightness of these cornbread pancakes, where pre-cooked cornmeal eliminates any gritty aftertaste. Crowned with a vibrant, homemade strawberry syrup, they're a breakfast revelation.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate131 g
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Cholesterol160 mg
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Fiber6 g
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Protein18 g
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Saturated Fat9 g
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Sodium1299 mg
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepStrawberry Syrup: Combine strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium and cook, stirring occasionally, until strawberries are very soft and the syrup thickens (15-20 minutes).
03
StepStrain the syrup through a mesh sieve into a bowl, discarding solids. Cool for 15 minutes, then refrigerate until needed.
04
StepDry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
05
StepCornmeal Mixture: In a saucepan over medium heat, combine buttermilk, cornmeal, and 2 tablespoons of butter. Whisk until butter melts and the mixture simmers. Cook, stirring constantly, until very thick (2 minutes). Remove from heat and cool (10 minutes).
06
StepCombine: Whisk eggs into the cooled cornmeal mixture until incorporated. Add the dry ingredients and stir with a spatula until just combined; batter will be thick.
07
StepCook Pancakes: Melt 1 tablespoon of butter in a skillet over medium heat. Scoop 1/3 cup batter for each pancake into the hot skillet, flattening slightly with a spatula. Cook until edges look dry (3-4 minutes). Flip and cook until golden brown (3-4 minutes). Repeat with remaining batter, adding butter as needed.
08
StepServe warm pancakes topped with strawberry syrup.
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Please Rate
Claud Wisoky
Jun 15, 2025The pre-cooking of the cornmeal really makes a difference. No more gritty pancakes!
Darian Crona
Jun 11, 2025These pancakes are amazing! The syrup is so fresh and delicious.
Fernando Brakus
Jun 5, 2025My kids devoured these! A new breakfast favorite.