Super quick and easy 5 ingredient Corn Flour Pancakes. They are golden, and fluffy, and can be mixed up & on your plate in under 15 minutes!
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Oh my, these Corn Flour Pancakes are so good! Golden, super light, fluffy, and slightly crispy on the outside.
They have a delicious, mellow sweet taste from the corn flour, (a bit like cornbread), and are so much lighter than pancakes made with regular all-purpose flour. They also happen to be dairy-free, egg-free, naturally gluten-free (like my vegan banana oatmeal pancakes), and so quick and easy to make.
Add a pat of vegan butter and a drizzle of maple syrup and it's like all your perfect vegan breakfasts have come at once!
Ingredients
This is an incredibly simple recipe that is made with just a handful of pantry staple ingredients and no eggs are required! Here is exactly what you need:
And a couple of ingredient notes:
- Corn flour - You must use corn flour not cornmeal in this recipe. Cornmeal is too coarse. Corn flour is very finely ground cornmeal and is the one you need. I use Bob's Red Mill Corn Flour.
- Sugar - This is optional in this recipe. It does bring out the flavour of the corn flour and helps to make the pancakes golden though so I do recommend using it if you can.
- Dairy-free milk - Any variety such as cashew milk, soy milk, almond milk, plain or vanilla flavored, sweetened or unsweetened. It doesn't matter.
IMPORTANT (this note has been added post-publication - Unfortunately, a common theme since this recipe has been published is people not using the correct flour. It will not work with all-purpose flour, masa harina, UK cornflour, or cornstarch. You must follow the recipe as written using the correct ingredients if you want it to work well, which means using yellow corn flour.
How To Make Corn Flour Pancakes
This has got to be one of the easiest and quickest pancake recipes to make EVER. Unlike most pancake recipes, there is no resting time for the batter and you don't even need to worry about over-mixing because it is naturally gluten-free.
Here's a quick summary of how it's done:
- Add all of the dry ingredients to a bowl and mix them together.
- Pour in the plant milk and vanilla.
- Whisk together to form a smooth batter.
- Cook the pancakes in batches on a skillet or griddle over medium-low heat.
The whole process takes less than 15 minutes from start to finish!
Success tip - Treat the pancakes gently when cooking/flipping. Because they don't contain any gluten they are quite delicate.
Serving Suggestions
The very best way to eat Corn Flour Pancakes is with vegan butter and maple syrup. Maybe with some vegan sausages or vegan bacon on the side? They are also great with frozen berry compote, fresh berries, roasted strawberries or blueberry lavender sauce.
Recipe
Corn Flour Pancakes
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 cups (247 grams) yellow corn flour , In the UK it is sometimes labelled as maize flour.
- 4 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- 4 teaspoons vanilla extract
- 1⅓ cup (320 mls) milk of choice
INSTRUCTIONS
- To a medium bowl, add the corn flour, baking powder, salt, and sugar. Whisk them together.
- Add the milk and vanilla to the dry ingredients and mix them together well.
- Heat a griddle, skillet or frying pan over a medium low heat. Add a drizzle of mildly flavoured oil or some vegan butter and allow to melt/spread around the pan. If you have a good non stick pan/griddle you can cook them oil-free.
- Once hot add the batter about ⅓ cup (80 mls) at a time. Allow them to cook undisturbed, until bubbles start forming around the edges and they start to look slightly set around the edges. Don't wait for bubbles to appear all over the top.
- Flip gently and cook on the other side until lightly golden. This won't take long. 30 seconds or so. Don't overcook them or they will become dry.
- Remove from the pan and serve immediately.
NOTES
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Jamy Coady says
Why is mine doughy and not batter?
Melanie McDonald says
If you have a dough and not a batter and have used corn flour as per the recipe then something has been mis-measured.
Heidi says
I rarely comment but I have been using your recipes and I'm on your newsletter. Thank you for all the amazing plant-based recipes, they're all good!
I ran out of fresh foods but I have a freezer with my homemade soya mild unfiltered I keep for when I want a heartier type pancake. I only had medium ground cornmeal so I used half and half with tapioca floor. I also added 5 tbsp baking powder instead as the cornmeal is heavier. It came out heavenly!
And, my dog likes it too! :)
Cris says
These were yummy! Me and my dog devoured them as a midnight snack😂
Melanie McDonald says
Ha ha, my dogs love these pancakes too! So pleased you enjoyed them, Cris!
Sara says
These turned out sweet and fluffy. I measured the sweet yellow corn flour using my kitchen scale. The baking powder flavour came through a bit much for me, so next time I'll add a teaspoon of apple cider vinegar to make sure it all reacts. The batter was a bit thick, so I'll add up to 20ml more of almond milk next time to thin it out. That might also help the baking powder react so I don't taste it in the cooked pancakes.
Melanie McDonald says
Glad you enjoyed them! Baking powder doesn't need an acid like vinegar or lemon juice added to react. Baking soda is the one that does and this recipe doesn't use it. I think it's likely that the taste issue is related to your specific baking powder. Because this is a simple, mild tasting recipe the taste of the aluminum in your baking powder is coming through. Buy a better quality aluminum-free baking powder and you won't have any issues. As for the thickness of the batter...It's like that for a reason. Thick batters create nice fluffy pancakes. If you add more milk the pancakes will be thinner and less fluffy. Hope that helps!