Why I love these cornmeal pancakes
The recipe is pretty simple. It’s just a basic pancake made with cornmeal instead of boring, all-purpose flour, but the final outcome is anything but boring. It’s sweet, yet slightly savory, and the texture is phenomenal – just like real cornbread should be.
To really amp things up, I made a little bit of cinnamon syrup by warming some pancake syrup with a bit of buttery spread and adding just enough cinnamon to compliment the flavors in the cornbread pancakes.
Ingredient notes:
- Cornmeal – This is the not so secret ingredient that makes these pancakes unique.
- Dairy free butter – You can use any dairy free butter spread, such as margarine or a vegan butter like Earth Balance will work great for this cinnamon syrup.
- Dairy free milk – I’ve updated this recipe to make it dairy free with one simple swap. Instead of using dairy milk, I use almond or oat milk. You can use any alternative milk you want.
- Egg – If you prefer to make this recipe vegan, you can easily swap the egg out for an egg alternative such as a flax egg.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make cornbread pancakes
Make the cinnamon syrup. In a large saucepan, heat dairy free butter, pancake syrup and cinnamon. Stir to combine as the contents melt and incorporate into each other. Remove from heat and set aside. Transfer to a syrup bottle or mason jar for storage.
Mix the batter. In a mixing bowl, whisk together the dry ingredients. Then whisk in the milk, oil, vanilla and egg. Whisk until the batter is smooth.
Cook and flip. Heat a non-stick griddle or skillet to medium heat, if you are not using a non-stick surface make sure to grease the surface. Pour about ¼ cup for each pancake and cook until the top begins to bubble then flip. Continue this process until you have your desired amount of pancakes. Serve your cornbread pancakes with warm cinnamon syrup.
More pancake recipes: whole wheat pancakes / dairy free banana foster pancakes / lemon blueberry pancakes
Frequently asked questions
I let my husband make them. He’s the best pancake flipper ever. He never burns them, he never destroys a pancake when he’s flipping. And, they always come out so much prettier when he makes them. I’m impressed every time. Do you ever have trouble flipping the pancakes like I do?
While this recipe and Johnny cakes both have a base of cornmeal, eggs, butter, and baking powder, I’d like to think of these cornmeal pancakes as a step closer to traditional fluffy pancakes. To me, Johnny cakes are more of a savory and dense pancake.
Yes! I am all about the easy morning routines. Go ahead and make your syrup the night before (or up to a few days in advance) keep the syrup in a sealed container in the fridge and if you want to enjoy it warm, just heat it up before pouring.
Yes you can! Just freeze them flat on a baking sheet before transferring to a large plastic bag or sealed container. When you want to eat, grab a few and pop them in the microwave until warm. Spread a little butter and top with syrup and you’re good to go!
More dairy free breakfast recipes: lavender blackberry scones / dairy free banana bread / dairy free breakfast casserole / chicken sausage breakfast tacos
Cornbread Pancakes with Cinnamon Syrup
Ingredients
For the pancakes:
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cup dairy free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg, or egg replacement, for vegan
For the syrup:
- 1 cup pancake syrup
- 1 tablespoon vegan buttery spread
- 1/2 teaspoon cinnamon
Instructions
- In a small saucepan, heat buttery spread, pancake syrup and cinnamon on low heat until buttery spread is melted. Whisk or stir until butter is incorporated into the syrup. Remove from heat and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- Stir in the milk, oil, vanilla and egg. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Pour 1/4 – 1/3 cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping. Repeat until all batter has been used. (To keep cooked pancakes warm, place them in an oven set to 150F – 200F or on a plate tented with foil)
- Serve pancakes immediately and top with cinnamon syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe adapted from Betty Crocker.
Whoa, I can’t believe how perfect these are!! I always ruin pancakes, even if they taste good.. I could NEVER blog them. Marc needs to guest blog his secrets! Haha
I’m dead serious.
I know! Me too! I will have to talk him into it, but seriously, his pancakes are always this pretty!
Your pancakes look professional Mark deserve a price ( an apron)
Those are some good looking pancakes! My husband’s always turn out so much better than mine, too. I think I just get too impatient!