Cheesy cornbread pancakes are a deliciously savory pancake recipe that works for breakfast, lunch, or dinner! You’ll love the crispy edges and irresistible cheesy flavor.

Cheesy cornmeal pancakes in a stack, cut to show texture.

While pancakes tend towards the sweet—ahem, chocolate chip pancakes—there’s also something to be said for savory pancakes. We’ve shared mashed potato pancakes and bacon pancakes in the past, but if you have a weakness for cheese (and let’s be real: who doesn’t?!), these cheesy cornmeal pancakes are for you.

Imagine the fluffy interior and thin, crispy edges of traditional cornbread pancakes, with the addition of cheese. Glorious cheese! And like cornbread pancakes, there’s a little bit of sweetness here, but it’s perfectly balanced by the savory flavors in the recipe.

These cheesy cornbread pancakes are perfect on a plate with a pile of crispy bacon or your favorite breakfast sausage!

About this cheesy cornbread pancake recipe

Making cheesy cornbread pancakes is just like making your standard buttermilk pancakes: mix up the batter, fold in the cheese, then portion it onto your griddle and cook until the pancakes are golden brown.

There’s also lots of room for customization here! We share some ideas below (so keep reading!), but feel free to come up with your own ideas for toppings and mix-ins. If it tastes good with cheese, it will taste good with your cheesy cornmeal pancakes!

Stacked pancakes, topped with cheese and chives.

What you need

  • Wet ingredients: Egg, milk, oil or melted butter
  • Dry ingredients: All-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt
  • Also: Shredded cheddar cheese

An aged or sharp cheddar will add more flavor to these cheesy cornbread pancakes than a milder variety. If you have time, consider shredding your own cheese off the block. Bagged shredded cheese has an ingredient added to prevent the shreds from clumping, but this ingredient also impacts their ability to melt smoothly!

Ingredients needed for recipe, including cornmeal and cheddar cheese.

How to make cheesy cornmeal pancakes

Mix the wet ingredients. Whisk the egg, milk, and oil or butter in a large mixing bowl until the egg is beaten and fully incorporated into the other ingredients.

Finish the batter. Add the flour, cornmeal, sugar, baking powder, and salt on top of the wet ingredients. Gently mix the dry ingredients together before stirring them into wet ingredients until just combined.

Tip: Mixing the dry ingredients on top of the wet ingredients saves you from dirtying a second bowl by mixing the dry ingredients separately!

Fold in the cheese.

Preheat the griddle. Heat a griddle or large skillet over medium-low heat. If desired, add a little oil or butter.

Tip: If you’re using a well-seasoned cast iron griddle or skillet, or another non-stick surface, greasing the pan is optional. 

Cook the pancakes. Portion 2 tablespoons of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until the edges begin to look dry. Flip and cook for another minute or two, or until the pancakes are golden brown on both sides and cooked through.


Why aren’t my pancakes fluffy?

With the cheese and the cornmeal, these cheesy cornmeal pancakes have a bit more “heft” than a buttermilk pancake, which means they won’t be quite as fluffy although you should still get some lift from them. If they’re completely flat, it’s possible that your baking powder or soda are past their prime, or you’ve over-mixed the batter.

What is the difference between white and yellow cornmeal?

The main difference is the color (white cornmeal is made from white corn, while yellow is made from yellow corn), although yellow cornmeal is slightly sweeter than white. You can use either type of cornmeal in this recipe, but we prefer yellow for its subtle sweetness and color.

Is cornmeal the same as corn flour?

No, corn flour is ground much more finely than cornmeal. Corn flour should not be used as a substitute for cornmeal in these pancakes.

How to make these cheesy cornbread pancakes your own

There are so many fun ways to switch up these cheesy cornmeal pancakes! Here are some of our favorites.

  • Add mix-ins. We love adding crumbled bacon, chopped fresh chives, chili powder, a finely diced jalapeño… so many options!
  • Use a different cheese. Monterey jack, pepper jack, or Swiss are delicious choices.
  • Top them. A dollop of sour cream (or Greek yogurt), green onions, salsa, chive butter, or even honey butter are all delicious on these cheesy cornmeal pancakes.
Close up view of cheesy cornmeal pancake, showing cheese in pancake.

Make Ahead Ideas

Cheesy cornbread pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Storage Suggestions

Freeze these pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.

Reheating Tips

Microwave cheesy cornbread pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes.

If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.

More savory pancake recipes

Cheesy cornbread pancakes, cut to show texture.

Get the Recipe: Cheesy Cornbread Pancakes

Cheesy cornbread pancakes are a deliciously savory pancake recipe that works for breakfast, lunch, or dinner! You’ll love the crispy edges and irresistible cheesy flavor.
5 from 2 rating


  • 1 large egg
  • ½ cup milk
  • 2 tablespoons oil or melted butter
  • ¾ cup all-purpose flour
  • cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup shredded cheddar cheese


  • In a large mixing bowl, whisk together egg, milk, and oil.
  • On top of wet ingredients, add flour, cornmeal, sugar, baking powder, and salt. Gently mix together before stirring into wet ingredients. Mix batter until just combined, some small lumps are okay. Fold in cheese.
  • Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.
  • Pour batter onto hot griddle in heaping 2 tablespoon portions. Cook for 2 to 3 minutes or until edges begin to look dry. Flip and continue to cook for 1 to 2 minutes or until golden brown and cooked through.


  • Makes about 9 pancakes.
  • These are perfect for mix-ins! In addition to the cheese, try adding one or more of the below:
    • cooked bacon (¼ cup crumbled bacon)
    • 1 to 2 tablespoons chopped fresh chives
    • 1 teaspoon chili powder
    • 1 jalapeno, finely diced
    • Try with a different cheese. Monterey jack, pepper jack, or Swiss are delicious choices.
Serving: 3pancakes, Calories: 336kcal, Carbohydrates: 48g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 78mg, Sodium: 637mg, Potassium: 187mg, Fiber: 3g, Sugar: 10g, Vitamin A: 334IU, Calcium: 354mg, Iron: 3mg