Cornbread Pancake Breakfast Stack
Cornbread Pancake Breakfast Stack
Ingredients
For the Cornbread Pancakes
- 4 cups day-old cornbread, crumbled
- 1 1/2 cups whole milk
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted, plus more for cooking
For the Toppings and Sides
- 8 strips bacon
- 4 large eggs
- 1/2 cup maple syrup, warmed
- 1 cup fresh berries, mixed, for garnish
Instructions
- 1
In a large mixing bowl, crumble the day-old cornbread into small pieces. Pour the whole milk over the crumbled cornbread and let it soak for 10-15 minutes, stirring occasionally, until the cornbread softens and absorbs most of the milk. This creates a thick, porridge-like consistency.
⏱️ 15 min
- 2
While the cornbread soaks, prepare the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 3
Add the beaten large eggs and the 2 tablespoons of melted unsalted butter to the soaked cornbread mixture. Stir well to combine. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min
- 4
Cook the bacon: Heat a large skillet or griddle over medium heat. Add the bacon strips and cook until crispy, about 8-10 minutes, flipping occasionally. Remove the bacon to a plate lined with paper towels to drain. Pour off most of the bacon grease, leaving about 1 tablespoon in the skillet, or clean the skillet if using butter for pancakes.
⏱️ 10 min
- 5
Cook the cornbread pancakes: If needed, add a small amount of unsalted butter to the skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
⏱️ 10 min
- 6
Fry the eggs: In the same skillet (or a separate one), melt a small amount of butter over medium heat. Crack the large eggs directly into the skillet. Cook to your desired doneness (e.g., 2-3 minutes for sunny-side up, 3-4 minutes for over-easy).
⏱️ 5 min
- 7
Assemble the stacks: Place 2-3 cornbread pancakes on each plate. Top with 2 strips of crispy bacon and 1 fried egg. Drizzle generously with warm maple syrup and garnish with fresh mixed berries.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cornbread Pancake Breakfast Stack
Ingredients
For the Cornbread Pancakes
- 4 cups day-old cornbread, crumbled
- 1 1/2 cups whole milk
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted, plus more for cooking
For the Toppings and Sides
- 8 strips bacon
- 4 large eggs
- 1/2 cup maple syrup, warmed
- 1 cup fresh berries, mixed, for garnish
Instructions
- 1
In a large mixing bowl, crumble the day-old cornbread into small pieces. Pour the whole milk over the crumbled cornbread and let it soak for 10-15 minutes, stirring occasionally, until the cornbread softens and absorbs most of the milk. This creates a thick, porridge-like consistency.
⏱️ 15 min - 2
While the cornbread soaks, prepare the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 3 min - 3
Add the beaten large eggs and the 2 tablespoons of melted unsalted butter to the soaked cornbread mixture. Stir well to combine. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 5 min - 4
Cook the bacon: Heat a large skillet or griddle over medium heat. Add the bacon strips and cook until crispy, about 8-10 minutes, flipping occasionally. Remove the bacon to a plate lined with paper towels to drain. Pour off most of the bacon grease, leaving about 1 tablespoon in the skillet, or clean the skillet if using butter for pancakes.
⏱️ 10 min - 5
Cook the cornbread pancakes: If needed, add a small amount of unsalted butter to the skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
⏱️ 10 min - 6
Fry the eggs: In the same skillet (or a separate one), melt a small amount of butter over medium heat. Crack the large eggs directly into the skillet. Cook to your desired doneness (e.g., 2-3 minutes for sunny-side up, 3-4 minutes for over-easy).
⏱️ 5 min - 7
Assemble the stacks: Place 2-3 cornbread pancakes on each plate. Top with 2 strips of crispy bacon and 1 fried egg. Drizzle generously with warm maple syrup and garnish with fresh mixed berries.
⏱️ 2 min