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!
Table of Contents
If you haven't tried cornmeal pancakes, they are so worth a try! The whole family is going to love this new pancake recipe! They are made 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 even 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 any 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 pancakes recipe! They taste like cornbread pancakes, which would make these pancakes fun to serve for breakfast on Thanksgiving too!
I also have incredible traditional Gluten Free Pancakes if you don't have cornmeal on hand.
- 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 don't have bean flours. That doesn't mean others will not work, I just 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.
- Cornmeal - Use gluten free cornmeal. Yellow cornmeal itself is gluten free but there is a high risk of cross-contamination with gluten in the manufacturing process. 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 any 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 - I used almond milk but any regular or non-dairy milk should be fine. I would recommend using unflavored milk.
Recipe Step By Step Directions:
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.
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 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.
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 or sliced bananas and pure maple syrup. Check my Gluten Free Pancake Syrup List to ensure you use a gluten free syrup.
Here are 13 more fun gluten free pancake recipes to try.
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.
To thaw frozen pancakes you can use either the toaster or microwave. Toast on a low setting for 2 minutes. You can thaw them in the microwave by cooking 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 some 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!
Check out the cornmeal pancakes web story too!
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.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free chocolate desserts e-cookbook!)