By Mark BeahmView →
20-MIN SHORTCUT
These 4-Ingredient Cornmeal Pancakes Start With a Boxed Shortcut
★★★★★
5.0 (290)|(2 Reviews)Crispy-edged, tender sweet cornmeal griddle cakes made using a box of Jiffy corn muffin mix.
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By Sara Bir (Recipe Developer)•Published May 15, 2026
⏱ 20 mins
Simply Recipes / Sara Bir🔥 280 kcal
WHY MAKE THIS
- Crispier edges than regular flour pancakes.
- Just 4 ingredients: Jiffy mix, egg, milk, and melted butter.
20-MIN SHORTCUT
These 4-Ingredient Cornmeal Pancakes Start With a Boxed Shortcut
A southern diner secret: turning a 60-cent box of corn muffin mix into fluffy pancakes with crispy, buttery edges and rich corn flavor. Difficulty: Easy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 large egg
- 2/3 cup whole milk
- 2 tbsp melted butter (plus more for griddle)
- Maple syrup and salted butter for serving
Directions
1
Whisk pancake batter
In a bowl, whisk corn muffin mix, egg, milk, and melted butter until just combined; small lumps are fine.
2
Cook on hot buttered griddle
Heat buttered griddle over medium heat. Ladle 1/4 cup batter per pancake. Cook 2–3 mins until bubbles form; flip and cook 2 mins until golden.
💡 CHEF'S PRO TIPS
- Cook in real butter on the skillet to give the cornmeal those lacy, crispy edges.
Nutrition Facts
Per ServingCalories280 kcal
Protein6g
Carbs42g
Total Fat10g
Sodium: 410mg
Fiber: 2g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
