I love red beans and rice. In fact when asked “what would you have if you knew it was your last meal?”–red beans and rice is always my answer.  Well, part of my answer, as in a part of a seven course meal! Growing up and living in Louisiana offers many opportunities to eat red beans and rice and I never tire of them. Even when I see red beans and rice on a menu, I am tempted to order some, if even for a side. Good old red beans and rice, gotta love them and love the fact that the leftovers are always better the second time around. I love them so much I even have the leftovers for breakfast at times. Yes, I did say for breakfast.

This recipe is very easy to make not only for breakfast but also for an inexpensive appetizer for a brunch party.

Red Beans and Rice Cornbread Pancakes

Red Beans & Rice Cornbread Pancakes
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5 ratings

Yield: 2 1/2 dozen

Red Beans & Rice Cornbread Pancakes


  • 1 box/package cornbread mix (mixed according to instructions) or favorite cornbread recipe
  • 1 cup leftover red beans
  • 1/2 cup leftover rice
  • 1 link andouille sausage, cubed
  • 1 tsp vanilla
  • powdered sugar and/or maple syrup for topping


  1. Add the andouille sausage to a food processor. Mince. Cook in a skillet over medium heat, stirring constantly until crispy, about 5 minutes. Set aside.
  2. To the prepared cornbread batter, add the beans, rice, and vanilla. Mix well. Let stand 5-10 minutes.
  3. In a non-stick skillet or griddle over medium heat, drop batter by tablespoons. When first side is full of bubbles, about 1 minute. Flip. Cook an additional minute.
  4. Serve red beans and rice cornbread cakes with crumbled andouille "bacon.
  5. Top with powdered sugar and/or maple syrup, if desired.


Can also be prepared in a waffle iron.


Put your TO COOK IS TO CREATE thinking cap on: This recipe is very versatile. Want to omit the andouille bacon? Substitute bacon. Want to add more sweet? Red Beans and Rice Cornbread CakesAdd 1 tsp of cinnamon and 1 TBSP of maple syrup along with the vanilla to the batter. This makes a great waffle, too! Want to make it savory for a side dish? Add diced green onions and hot sauce to the batter. Want to omit the powdered sugar and maple syrup as a topping? Make a bloody mary sauce, simply cook and reduce down your favorite concoction. Don’t have any red beans or rice? Substitute whatever leftover beans you have on hand. Black-eyed peas? White beans? No leftover beans? Use drained mashed canned beans, just be sure to season them accordingly. Still have leftover red beans and rice? Make Coconut Curry Red Beans over Cashew Rice Cakes.

FOOD FUN: I think the great jazz musician Louis “Satchmo” Armstrong must have been a red bean and rice lover, too. Did you know he used to sign his personal correspondence, “Red beans and ricely yours” and was the title of one of his last remaining concerts at the National Press Club. Bonus for you if you have the album-it includes his recipe for Red Beans and Rice!

Red Beans & Rice Cornbread Pancakes with Andouille “Bacon”
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5 thoughts on “Red Beans & Rice Cornbread Pancakes with Andouille “Bacon”

  • July 11, 2017 at 9:11 am

    Made them this AM and taste-tested them on two “foodie” guests in the cabana and two Latino guys who installed our new dishwasher(!).

    I ‘faked’ a batch of red beans and rice by sauteing celery, onion and red bell with Cajun spice blend and garlic, then adding a can of red beans and mashing them gently. I added some water and simmered it away to thicken. Small batch of rice in the small rice cooker. Made a box of Jiffy cornbread mix to package spec and added the beans and rice. It made a very thick batter.

    Made eight 3″-4″ diameter cakes from 1/3 cup measures of batter flattened to 1/2″ thick. Cooked @ 350 F in electric skillet until tops lost their shine, then flipped and cooked another 3-5 minutes

    The guests loved them plain, and with cane syrup. The guy from the Dominican Republic liked his with syrup, the Cuban fella asked for salsa. I gotta admit, I like them with salsa too, even as a breakfast item.

    Savory, they will make a great lunch item, or made small and topped with salsa they would be great amuse bouche appetizers! Mix your Andouille ‘bacon into a measured amount of mango salsa…

    • July 11, 2017 at 9:54 am

      I knew you would do great things with them!! Gonna have to try the salsa!

  • July 7, 2017 at 9:11 pm

    I WILL be making this next week; if they’re as good as they sound, they will become a featured item on our Cabana Breakfast menu!

    • July 10, 2017 at 9:39 am

      Oh, I hope so! You can certainly “jazz” them up with just about anything!

  • July 7, 2017 at 8:09 pm

    You had me with “red beans and rice”. Clever and tasty breakfast dish. Additions to the dish are smart variations to fit anyone’s taste buds. Love my red beans and rice any day of the week! ❤️🍴


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