If you are looking for an incredible new breakfast recipe with amazing flavor, this gluten free cornmeal pancakes recipe is really good. The pancakes are light and fluffy, with just a bit of crispiness around the edges from the cornmeal. Top them with plenty of butter and fresh berries, and maple syrup!
If you haven't tried cornmeal pancakes, they are worth a try! The whole family is going to love this new pancake recipe! They are made with half gluten free flour blend and half cornmeal, and the cornmeal gives them those delicious, partially crisp edges. They are also a little sweeter from the corn flavor.
Top these fluffy flapjack pancakes with maple syrup or this homemade Prickly Pear Syrup.
I have lots of fun kinds of gluten free pancake recipes on the blog if you are looking for a variety!
Why These GF Cornmeal Pancakes Are Great:
- You will love the wonderful texture. These pancakes have slightly crisp outsides and a soft inside. These gluten free cornmeal pancakes are delicious with berries or bananas on top!
- These pancakes are so fluffy! Even the next day!
- You can freeze these pancakes easily and enjoy pancakes at any time. I love to make a double batch, so I have the extras to freeze!
- This is by far the best cornmeal pancake recipe! They taste like cornbread pancakes, making them fun to serve for breakfast on Thanksgiving too!
I also have incredible traditional Gluten Free Pancakes if you don't have cornmeal on hand.
This is the best cornmeal pancakes I ever tried! So fluffy and taste amazing! I just changed a few things. Instead of GF flour I used oats flour, water and olive oil instead of milk and cooking oil. Came out so good. My family didn't leave any leftovers 😄"Salma, Pinterest comment
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. I am sure most blends would be fine if they didn't have bean flour. That doesn't mean others will not work, I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Psyllium husk should also be okay if you need to use that instead of gum.
- Sugar - Just a tiny bit, but you can omit it if you choose.
- Baking Powder - Use aluminum-free.
- Cornmeal - Use gluten free cornmeal. Yellow cornmeal is gluten-free, but there is a high risk of cross-contamination with gluten in manufacturing. I also recommend using fine-ground cornmeal so that your pancakes are not gritty. Do not use coarse cornmeal! You can also use cornflour if you prefer, but you will not get the same crisp edges as with finer ground cornmeal.
- Cooking oil - I used avocado oil, but light non-flavored oil will work well. If you like coconut, coconut oil is also fine to use. You can also use melted butter if you prefer.
- Eggs - Size large.
- Milk or Non-Dairy - I used almond milk, but regular or non-dairy milk should be fine. I would recommend using unflavored milk.
Recipe Step-By-Step Directions:
Step 1: In a large
Step 2: Add the oil, egg, and milk to a small bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients into a medium-consistency batter. Let the pancake batter rest for 10 minutes.
HINT: Some gluten free flour blends are starchier than others, which means some need more liquid. If, after sitting, your batter is thick, use more dairy-free milk to thin the batter.
Step 5: Heat a large nonstick skillet or hot griddle with cooking oil over medium heat. Use a scoop to pour the batter into circles in the hot skillet. You can make the pancakes any size you like. Cook for 2 minutes until the batter has bubbles and looks cloudy.
Step 6: Use a spatula to flip the pancakes over so the other side cooks. Cook for 1-2 minutes until the tops are golden brown. Remove the pancakes to a plate or
Step 7: Top the hotcakes with fresh berries, sliced bananas, and pure maple syrup. Check my Gluten Free Pancake Syrup List to ensure you use a gluten free syrup.
There are lots of delicious ways to top your pancakes besides just maple syrup. Here are some of my favorites:
- Fresh blueberries, blackberries, or raspberries.
- Sliced bananas.
- Pecans and this vanilla cream sauce.
- Top with a sprinkle of ground cinnamon and butter. (Similar to the Texas Roadhouse cinnamon butter spread.)
Store these gluten free flapjacks in an air-tight container in the refrigerator for up to 4 days. You can reheat them in the toaster or microwave. The toaster will keep the crispness of the edges of the pancakes. Using a microwave will soften the pancakes as well as heat them.
Pancakes tend to stick together when you freeze them, so I recommend putting a small piece of wax paper or plastic wrap between each pancake before freezing them. Place them into a freezer bag and squeeze out the air.
You can use the toaster or microwave to thaw frozen pancakes. Toast on a low setting for 2 minutes. You can thaw them in the microwave by cooking them for 30 seconds, but note this will make the pancakes a lot softer.
This is a sweet pancake recipe, but you can make them savory by adding roasted green hatch chiles or cheddar cheese!
I have not tested flax eggs or chia eggs in this recipe. If you try it, please let me know how they turn out!
More Gluten Free Pancake Recipes:
- Gluten Free Banana Oatmeal Pancakes
- If you need a grain-free pancake, these Cassava Pancakes are really good.
- Gluten Free Buckwheat Pear Pancakes
- Easy Gluten Free Latke Potato Pancakes
Easy Fluffy Cornmeal Pancakes
- ½ cup cornmeal * see note
- ½ cup gluten free flour blend * see note
- 1 tablespoon sugar
- 1 teaspoon baking powder aluminum free
- ¼ teaspoon salt
- 1 egg size large
- 2 tablespoons cooking oil
- ¾ cup non-dairy milk
- In a large bowl, add the cornmeal, gluten free flour, sugar, baking powder, and salt. Use a wire whisk to blend the ingredients together.
- Add the oil, egg, and milk to a small bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients into a medium consistency batter. Let the pancake batter rest for 10 minutes.
- Note that some gluten free flour blends can be starchier than others, which means some blends may need more liquid. If after sitting your batter is thick, use more dairy-free milk to thin the batter.
- Heat a large nonstick skillet or hot griddle with some cooking oil over medium heat. Use a scoop to pour the batter into circles in the hot skillet. You can make the pancakes any size you like. Cook for 2 minutes until the batter has bubbles and looks cloudy.
- Use a spatula to flip the pancakes over so the other side cooks. Cook for 1-2 minutes until the tops are golden brown. Remove the pancakes to a plate or cookie sheet if you are making a lot of pancakes.
- Top the hotcakes with fresh berries or sliced bananas and pure maple syrup.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These cornmeal pancakes will keep fresh for up to 4 days in the refrigerator. Store in an air-tight container. You can also freeze these pancakes in a freezer bag. Wrap them in plastic wrap or add a piece of wax paper between each pancake to prevent them from sticking together.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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