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 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.
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. No other type of flour or corn flour will work.
- 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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Marie says
I made it yesterday, following the instructions exactly, but I used a pancake skillet rather than a teflon pan due to the toxic chemicals. The recipe was tasty but despite different types of oil, the pancakes kept sticking. I tried butter, vegetable oil, olive oil, and coconut oil. Nothing worked. Any suggestions? If that could be resolved, I would give it five stars and make it again.
Melanie McDonald says
Sorry they stuck. That really shouldn't happen with this recipe. They aren't more prone to sticking than any other type of pancake. Is there a chance the pan wasn't preheated enough? To test it's hot enough you can flick a drop of water in the pan and see if it skips/dances across the surface. That's when to add the oil and should result in a nice non stick surface once the oil has heated up. Either that or maybe try using another non-stick pan like well-seasoned cast iron or a coated one that doesn't use teflon. Hope that helps!
Teresa says
I tried this recipe with white corn flour---Mistake! Batter was too thin. Will try next time with yellow corn flour.