Cornbread Pancakes w/ Strawberry Syrup

Yield: 3 servings


  • Strawberry syrup
    • 2 lbs. fresh strawberries, hulled
    • 1 cup sugar
    • 1 cup cold water
    • 4 tsp lemon juice
  • Cornbread pancakes
    • 3/4 cup flour
    • 2 tbsp sugar
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp salt
    • 1 3/4 cups buttermilk
      • Up to 1 cup additional buttermilk, as needed
    • 1 1/4 cups cornmeal
    • 4 tbsp butter, divided
      • More, as needed
    • 3 eggs


  1. Place the hulled strawberries, sugar, water, and lemon juice in a saucepan.  Bring to a simmer, reduce heat, and simmer until the berries are soft and the syrup thickens.  About 20-22 minutes.
  2. Remove the berries from the heat.  Pour them through a sieve to separate the chunks.  Set aside.
  3. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  4. In a saucepan, combine the buttermilk, cornmeal, and two tbsp butter.  Cook over medium heat, whisking constantly, until the butter has fully melted.  Cook until it's very thick, almost a paste.  About 2-4 minutes.  Remove from the heat and let stand to cool for ten minutes.
  5. Whisk the eggs into the cooled cornbread mixture.  If it's too thick, add additional buttermilk.
    • I added an additional 7/8 cup buttermilk.
  6. Add the flour and stir together.  The batter should be thick.
  7. Melt the remaining one tbsp butter in a skillet over medium-low heat.  Scoop 1/3 cup batter for each pancake into the skillet.  Cook until the edges start to look a little dry, 3-4 minutes.  Flip and repeat until the second side has cooked, about 3-4 minutes.
  8. Repeat step #6 until all the pancakes are cooked.
  9. Serve warm with the strawberry syrup.
Adapted from Food Wishes and All Recipes.