Are you looking to create a hearty, comforting breakfast that’s a step above the usual pancakes? Then look no further than Jiffy Cornmeal Pancakes! These golden, fluffy pancakes feature the rich,

slightly sweet flavor of cornmeal, offering the perfect balance between a traditional pancake and the classic cornbread flavor. The addition of Jiffy Corn Muffin Mix ensures the pancakes stay extra light and tender, with a deliciously unique twist that your family will love.

Whether you’re preparing them for a special weekend breakfast or a quick weekday treat, these pancakes are simple to make and packed with flavor. Let’s dive into how you can make these mouthwatering Jiffy Cornmeal Pancakes!

Ingredients List

Pancake Ingredients:

1 cup Original Bisquick baking mix
1 cup Jiffy Corn Muffin Mix (NOTE: Only use 1 cup, not the entire 8.5 oz package)
1 cup milk
2 large eggs
Vegetable oil or canola oil (for greasing the griddle)

Optional toppings for serving:

Butter
Syrup
Honey

Required Kitchen Tools

Before we dive into the pancake-making process, it’s important to have the right tools at hand to ensure your pancakes come out perfectly. Here’s what you’ll need:

Large Mixing Bowl – A sturdy bowl to mix your pancake batter together.
Whisk or Spoon – For stirring the ingredients and ensuring they’re well combined.
Griddle or Skillet – A large, flat cooking surface like a griddle or skillet is ideal for cooking pancakes evenly.
Spatula – A spatula helps you flip the pancakes without damaging them.
Measuring Cups and Spoons – To ensure you get the right amounts of each ingredient.

Having these kitchen essentials ready will make your pancake-making experience much smoother.

Pancake Preparation

Making these Jiffy Cornmeal Pancakes is quick and easy, and the results are absolutely delicious. Follow these steps to get perfectly fluffy pancakes every time.

Mixing the Ingredients

In a large mixing bowl, combine 1 cup of Bisquick baking mix and 1 cup of Jiffy Corn Muffin Mix. These two ingredients will give you the perfect pancake and cornbread hybrid.
Add in 1 cup of milk and 2 large eggs. Stir everything together until combined. You don’t need to overmix the batter—leave some lumps! Overmixing will lead to tough pancakes, so keep the stirring gentle and minimal.
Let the batter rest for about 15 minutes. This allows the cornmeal and flour to absorb the liquid, and the leavening agents will activate fully, giving your pancakes an extra fluffy texture.

Cooking the Pancakes

While the batter rests, preheat your griddle or skillet over medium-low heat.
Once hot, brush the skillet with a light coat of vegetable oil or canola oil. Make sure the surface is evenly greased to prevent sticking.
For each pancake, pour ¼ cup of batter onto the skillet. Allow the pancakes to cook until you see bubbles forming on the top and the edges look dry—this should take about 1 ½ to 2 minutes.
Flip the pancakes over and cook for another 1 to 2 minutes, or until golden brown. If the pancakes are cooking too fast or getting too dark, turn the heat down slightly.
Keep your pancakes warm by placing them in a 200°F oven while you cook the remaining batches.

Serving and Storage

Now that you’ve made your Jiffy Cornmeal Pancakes, it’s time to serve them up and enjoy! These pancakes are incredibly versatile and can be topped with a variety of delicious additions.

Serving Suggestions

You can serve these pancakes in a number of ways to suit your taste preferences:

Butter & Syrup: The classic combo of melted butter and maple syrup will never go out of style. It’s a perfect match for the slightly sweet cornmeal flavor.
Honey: Drizzle some honey over your pancakes for a natural sweetness that pairs wonderfully with the corn muffin mix.
Toppings: You can also top these pancakes with fresh berries, whipped cream, or a dusting of powdered sugar for an extra indulgent breakfast.

Storing Leftovers

If you’re lucky enough to have leftovers, you can store your Jiffy Cornmeal Pancakes for later.

Refrigeration: Place the pancakes in an airtight container and store them in the fridge for up to 3 days. Reheat them in the microwave or on a skillet for a quick breakfast treat.
Freezing: For longer storage, you can freeze your pancakes. Simply place them in a freezer-safe bag or container with parchment paper between each pancake to prevent sticking. They’ll keep in the freezer for up to 1 month. To reheat, just pop them in the toaster or microwave.