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!

Gluten free cornmeal pancakes stack with 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 we love these gluten-free cornmeal pancakes:

  1. These pancakes have slightly crisp outsides and a soft inside. These gluten free cornmeal pancakes are delicious with berries or bananas on top!
  2. These pancakes are so fluffy! Even the next day!
  3. 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!
  4. 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

Allergen Information:

These fluffy pancakes are gluten-free, dairy-free, soy-free, oat-free, and nut-free.

Photos of the cornmeal pancakes ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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, 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:

Photos of the wet and dry ingredients in bowls.

Step 1: In a large mixing bowl, add the cornmeal, gluten free flour, sugar, baking powder, and salt. Use a wire whisk to blend the ingredients together.

Step 2: Add the oil, egg, and milk to a small bowl and whisk to blend.

Photos of the cornmeal pancake batter in a bowl.

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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Three cornmeal pancakes cooking in a frying pan.

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 these 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 cookie sheet if you are making a lot of pancakes. Repeat with the remaining batter until all of the batter has been cooked.

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.

👀 Sandi Says: 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.

The top view of a stack of pancakes with fresh blueberries.

Here are 13 more fun gluten free pancake recipes to try. If you love fall flavors, these Gluten Free Pumpkin Pancakes are fluffy and delicious!

Topping Ideas:

There are many delicious ways to top your pancakes besides 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. (This is Similar to the Texas Roadhouse cinnamon butter spread.)

Frequently Asked Questions:

What is the best way to freeze pancakes?

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.

How do you thaw frozen pancakes?

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.

Are cornmeal pancakes sweet or savory?

This is a sweet pancake recipe, but you can make them savory by adding roasted green hatch chiles or cheddar cheese!

Can you make this recipe egg-free?

I have not tested flax eggs or chia eggs in this recipe. If you try it, please let me know how they turn out!

A stack of five cornmeal pancakes topped with fresh blueberries.

More Gluten Free Pancake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Gluten free cornmeal pancake stack with fresh blueberries and syrup.

Easy Fluffy Cornmeal Pancakes

Sandi Gaertner
Delicious gluten free cornmeal pancakes that are slightly crisp on the outside and soft and fluffy on the inside.
5 from 7 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 25 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 10 pancakes
Calories 98 kcal

Equipment

  • Cast iron skillet
  • Mixing bowls

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. 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.

SPECIAL NOTE

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.

Nutrition

Serving: 1pancakeCalories: 98kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 72mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 53IUCalcium: 47mgIron: 1mg
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Nutrition Disclaimer

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.

5 from 7 votes (4 ratings without comment)

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Recipe Rating




10 Comments

      1. 5 stars
        Easy and Delicious!
        I added some vanilla extract too.
        ❤️
        Thank you for another great recipe!!!

  1. Hello, thank you for your recipes. I was wondering can you omit zantham gum? And whatvus it’s purpose?

    1. Hi, in this recipe I haven’t tested it. Usually, xanthan gum helps hold gluten free items together. I would recommend adding 1/2 teaspoon of psyllium husk in place of the xanthan gum.