Name: Corn Flour Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups (247 grams) yellow corn flour; 4 teaspoons baking powder; 2 tablespoons sugar; ½ teaspoon fine sea salt; 4 teaspoons vanilla extract; 1⅓ cup (320 mls) milk of choice

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!

s stack of corn flour pancakes with blueberries

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Ingredients
How To Make Corn Flour Pancakes
Serving Suggestions
Recipe
Reviews & Questions

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:

Super basic, ridiculously easy, Vegan Gluten Free Pancakes. They are beautifully golden, fluffy on the inside, irresistibly crunchy on the outside, with a lovely gentle sweetness. You need only 4 ingredients (plus a pinch of salt) and there is no batter resting time. They also happen to be super-duper delicious!

And a couple of ingredient notes:

Corn flour - You must use regular fine yellow corn flour, not one that is made from cooked corn and not one that is limed/nixtamalized (it will say on the bag if it is). It must be fine. Cornmeal is too coarse. I use Bob's Red Mill Corn Flour. No other type of flour, (even white corn flour) will work in this recipe.
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 flavoured, sweetened or unsweetened. It doesn't matteer.

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, white corn flour, masa harina, corn flour that is limed/nixtamalized, 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 regular fine yellow corn flour with just yellow corn as an ingredient.

corn flour pancakes with butter and syrup

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:

how to make corn flour pancakes step by step

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.

a stack of corn flour pancakes topped with blueberries and lots of syrup

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.