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Stack of cornbread pancakes
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Cornbread Pancakes (gluten-free, dairy-free options)

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 pancakes

Ingredients

  • 1 1/2 cups (187 grams) all-purpose flour, white whole wheat flour or for a gluten-free version, use 1 1/2 cups (207 grams) Bob's Red Mill Gluten-free 1-to-1 Gluten-free Baking Flour
  • 1 cup (156 grams) cornmeal (use GF cornmeal if GF)
  • 2 tablespoons sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large (50 grams each, out of shell) eggs
  • 2 1/2 cups (590 ml) buttermilk (see notes for dairy-free)
  • 6 tablespoons (84 grams) melted butter or for dairy-free, use neutral-tasting oil like canola or refined coconut oil
  • 1/2 teaspoon vanilla extract, optional

Instructions

  • In a large mixing bowl, mix together the flour through salt.
  • In a medium mixing bowl, mix together the remaining ingredients.
  • Mix the wet mixture into the dry, until just combined.
  • Heat a large non-stick skillet / pan or cast-iron skillet over medium-high heat (I used 5 out of 9). If you usually need a bit of butter in the pan to flip pancakes without issue (these pancakes were super easy to flip for me), add some butter to the pan.
  • Pour 1/3 cup (80 ml) of the batter onto the hot skillet for each pancake.
  • When bubbles start forming after about 2 minutes, lift the pancake up halfway with a spatula to see if it's golden brown.
  • If it is, flip the pancake and cook another 1-3 minutes or until golden brown.
  • Serve immediately or keep warm on a heatproof plate placed in the oven (on the lowest setting) while you cook the remaining pancakes.
  • Refrigerate leftovers in an airtight container for up to 4 days or freeze (with parchment paper between the pancakes, so that they don't stick together), for up to 3 months.

Notes

To make the dairy-free buttermilk, add 2 tablespoons of lemon juice, regular vinegar or apple cider vinegar to a 2-cup measuring cup.
Fill it with the dairy-free milk of your choice. I don’t recommend canned coconut milk as it’s so much thicker than normal milk and has a strong taste.
Add 1/2 tablespoon of whatever acid you chose to a 1/2-cup measuring cup and fill that with milk.
Let it sit for 5 minutes. There you’ve got your 2 1/2 cups dairy-free buttermilk! It may curdle or it might not. It doesn’t really matter. It’ll work in the recipe.