Oklahoma Grilled Cornbread Pancakes on the Arteflame

Introduction

Wake up your taste buds with a savory twist on a Southern classic. These Oklahoma Grilled Cornbread Pancakes are golden, buttery, and cooked directly on the Arteflame flat top grill for the perfect even sear. Topped with melting butter and a drizzle of honey, they make the ultimate sweet-and-savory breakfast or brunch. This easy recipe brings full flavor without needing an oven or pan—just fire up the grill and enjoy the rich, wood-fired taste unique to the Arteflame.

Ingredients

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg
• 2 tbsp melted butter (plus more for the griddle)
• 1 tbsp honey (for the batter)
• Butter (for serving)
• Honey (for drizzling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on 3 paper napkins and place them in the fire bowl.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the grill heat for about 20 minutes.
4. You’ll know it’s ready when the griddle top is sizzling hot and evenly heated.

Step 2: Prepare the Pancake Batter

1. In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and honey.
3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.

Step 3: Grill the Cornbread Pancakes

1. Use the Arteflame’s griddle surface, closer to the center for a quicker sizzle, or towards the edge for gentler heat.
2. Lightly butter the flat cooktop with a dab of butter.
3. Ladle about 1/4 cup of batter per pancake onto the griddle. Slight spreading is normal.
4. Cook for 2-3 minutes per side or until golden and crispy.
5. Flip gently using a grill spatula and cook the other side until done.

Step 4: Serve the Pancakes

1. Top hot pancakes with a pat of butter and drizzle with honey.
2. Serve immediately for best flavor.

Tips

• Use butter instead of oil for a deeper, richer flavor and better browning.
• Monitor heat zones—near the center cooks faster, the outer edges are best for keeping food warm.
• Do not press the pancakes or you risk drying them out. Let the heat do the work.
• Watch the edges of the pancakes: when they start to set and bubbles rise to the surface, it’s time to flip.
• Use a metal dome cover if needed to steam-cook quickly while grilling.

Variations

• Cheddar Jalapeño: Add 1/2 cup shredded sharp cheddar and 1 finely diced jalapeño to the batter for a spicy kick.
• Maple Bacon: Fold in 1/3 cup cooked, crumbled bacon and 2 tsp maple syrup for a smoky-sweet twist.
• Sweet Corn + Scallion: Mix in 1/2 cup cooked sweet corn and 2 thinly sliced scallions for garden-fresh flair.
• Buttermilk Honey Thyme: Stir in 1 tsp fresh thyme and an extra 1 tbsp honey for a floral, savory profile.
• Blueberry Corncake: Add 1/2 cup fresh blueberries for a sweet, juicy variation with bursts of color and flavor.

Conclusion

Crispy edges, tender center, and that golden cornmeal flavor—these Oklahoma Grilled Cornbread Pancakes bring the magic of open-fire cooking to your breakfast table. With the Arteflame Grill, there’s no need for pans or ovens. Everything from prep to sizzling perfection happens right on the grill. Try these variations and discover your new favorite way to pancake.

Best pairings

• Crispy grilled bacon or sausage links
• Farm-style scrambled eggs
• Grilled peaches or apples with cinnamon-honey glaze
• Fresh brewed iced tea or dark roast coffee
• Grilled breakfast potatoes on the outer edge of the Arteflame