Honey Cornbread Pancakes

Honey Cornbread Pancakes with Peaches

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 1x
  • Category: Breakfast, Brunch


Honey Cornbread Pancakes with Peaches are light, slightly sweet and gluten free. These cornbread pancakes make the perfect brunch or breakfast topped with fresh peaches and an extra drizzle of honey.



  • 1 cup P.A.N. Pre-Cooked White Corn Meal
  • 1 1/2 cups milk {I used 1%}
  • 1 egg, slightly whisked
  • 1 teaspoon salt
  • 1 Tablespoon shortening
  • 2 teaspoons honey
  • 2 medium peaches, skin removed, mashed
  • Oil for greasing the skillet
  • Garnish: extra honey, fresh peaches and butter


  1. Mix P.A.N. Pre-cooked White Corn Meal and salt in a bowl and set aside.
  2. Remove the skins from the peaches and discard. Chop the peaches into cubes and put in a deep bowl. Using a potato masher or the back of a fork, mash the peaches until they are no longer in chunks and set aside.
  3. In a medium pot heat milk and shortening in a pan stirring to make sure it does not burn. Remove from heat before it boils.
  4. In a small bowl slightly whisk the egg and set aside.
  5. Pour the hot milk over the white corn meal mixture and add the slightly whisked egg, honey and mashed peaches. Use a wooden spoon combine the mixture until smooth.
  6. Heat a large skillet over medium heat and use oil or butter to grease it. Pour the batter on the hot skillet, forming 4-inch wide discs. Cook for 2 minutes on each side, or until each side is golden brown.
  7. Serve warm with butter, a drizzle of honey and fresh peaches.


This recipe made 8 cornmeal pancakes but it will depend on how large you make your pancakes.


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