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+ servings

Cornbread Pancakes

11 11 11
WW Freestyle: 8
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 296
Author: Katerina | Diethood


For the cornbread pancakes

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon lite salt
  • Fresh ground pepper to taste
  • 2/3 cup lowfat buttermilk
  • 1 cup whole corn kernels
  • 3 tablespoons butter , melted
  • 1 egg

For the sour cream herb sauce

  • 1/4 cup low fat sour cream
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon fresh lemon juice


  • In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, salt and pepper; mix until well combined and set aside.
  • In a blender, combine the buttermilk, corn kernels, melted butter and egg; process until smooth.
  • Pour the buttermilk mixture into the cornmeal mixture and stir to combine them.
  • Heat a nonstick skillet over medium heat.
  • Pour about 2 to 3 tablespoons of batter per pancake onto the skillet and cook for 2 to 3 minutes, or until bubbles appear and edges are lightly browned.
  • Turn pancakes over and continue to cook them for 1 to 2 minutes, or until the bottoms are browned.
  • Transfer the pancakes to serving plates and set aside.
  • In a small bowl, combine the sour cream, dill and lemon juice; mix them until thoroughly incorporated.
  • Transfer the sour cream herb sauce to a serving bowl and serve with the prepared pancakes.
Nutrition Facts
Cornbread Pancakes
Amount Per Serving
Calories 296 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 70mg23%
Sodium 288mg12%
Potassium 243mg7%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 4g4%
Protein 7g14%
Vitamin A 405IU8%
Vitamin C 1.6mg2%
Calcium 75mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.