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.
→ More dairy free breakfast recipes: lavender blackberry scones / dairy free banana bread / dairy free breakfast casserole / chicken sausage breakfast tacos
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.
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!
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
- 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 the pancakes. 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.
- 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!