Fluffy Cornmeal Pancakes (7 Ingredients!)

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Spreading cranberry compote onto gluten-free vegan cornmeal pancakes

How was your Thanksgiving? Ours was lovely. We’re visiting friends and family back in Kansas this week, eating all the delicious food and hatching our solo Christmas plans. Think sleeping in, PJs, and french toast and mimosas in bed. Mmm, dreamy.

In the meantime, let’s dig into this seasonal stack of goodness. Fluffy cornmeal pancakes with cranberry orange compote. Let’s get into the kitchen.

Stirring batter for our gluten-free vegan Cornmeal Pancakes recipe

These pancakes require just 7 ingredients and the compote comes together while the batter rests, making this a 30-minute recipe as well.

To keep these gluten free, I used a mixture of gluten free oat flour and cornmeal. Melted vegan butter adds decadence and a subtle buttery flavor. You can’t go wrong.Making 3-Ingredient Cranberry Compote in a pan

The compote is insanely simple. Just cranberries, orange juice and maple syrup bubbled into a compote and then blended.

Think tart-sweet in taste, and saucy + jammy in texture. Although the compote is optional, I highly recommend trying it out.

Wood cutting board with freshly made gluten-free cornmeal pancakes and a bowl of Cranberry Compote Drizzling syrup onto a stack of gluten-free vegan cornmeal pancakes topped with cranberry compote

I hope you all LOVE these pancakes! They’re:

Simple
Fluffy
Tender
Cornbread-like in flavor + texture
Perfectly sweet
Colorful
& Delicious

This would make the perfect lazy weekend breakfast paired with coffee and a good book (my favorite). If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends! Have a lovely weekend.

Partially eaten stack of Cornmeal Pancakes with Cranberry Compote for a tasty gluten-free breakfast

Fluffy Cornmeal Pancakes (7 Ingredients!)

Savory-sweet cornbread pancakes made with just 7 ingredients! Fluffy, tender, and topped with a simple cranberry-orange compote! The perfect fall/winter breakfast.
Author Minimalist Baker
Print
Drizzling syrup onto a stack of Cornmeal Pancakes topped with Cranberry Compote
4.45 from 72 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

PANCAKES

  • 2/3 cup fine yellow cornmeal
  • 1/3 cup oat flour (or whole-wheat pastry flour if not GF)
  • 1 Tbsp organic cane sugar (sub stevia or maple syrup* to taste)
  • 1 Tbsp baking powder
  • 1 pinch sea salt
  • 1 scant cup unsweetened almond milk
  • 2 Tbsp melted vegan butter (or sub avocado or grapeseed oil)

COMPOTE optional

  • 8 ounces fresh or frozen cranberries
  • 1/4 cup orange juice (or 1/4 cup water + 1 Tbsp orange zest // amount as original recipe is written)
  • 3 Tbsp maple syrup (plus more for serving)

Instructions

  • Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.
  • Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine.
  • Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid - you're looking for a semi-thick batter (see photo). Small lumps are fine - try not to overmix. Let set for 10 minutes.
  • In the meantime, make compote. Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.
  • Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce. Taste and adjust sweetness as needed, adding more maple syrup or stevia extract to taste. Return back to skillet/saucepan and keep warm over low heat until serving.
  • Preheat your griddle or cast iron skillet over medium/medium-low heat. You want it warm but not screaming hot. Oil should not smoke when added to the pan.
  • Once hot, drizzle the surface with oil or vegan butter and use a paper towel to wipe away excess - you don't want any pools of oil/butter. Then scoop scant 1/4 cup measurements onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry - about 3-4 minutes. Cook for another 2-4 more minutes on the other side.
  • Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving - you should have 6 pancakes total (amount as original recipe is written // adjust if altering batch size).
  • Top with cranberry-orange compote (optional) a drizzle of warm maple syrup. Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longer term storage. Best when fresh.

Notes

*If subbing maple syrup, stir in with the wet ingredients. And you may need to reduce amount of almond milk added so the batter isn’t too thin. If subbing stevia start with a pinch and go from there.
*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 118 Carbohydrates: 17.1 g Protein: 2 g Fat: 5 g Saturated Fat: 2.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 88 mg Fiber: 1.7 g Sugar: 2.1 g

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  1. Sherry says

    This recipe wins!!! I am truly grateful for making this “smart” whereby the ingredients adjusts depending on my serving size! :) Thank you for making my life easy!
    ps… cornmeal pancakes were a huge success too!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sherry. We are so glad you enjoyed it and that you find that tool helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Peter Rockwell says

    We‘ve tried this recipe a couple of times and were disappointed. Because the cornmeal isn’t cooked, other than what little it’s cooked on the griddle, the pancakes are gritty,P and because there’s no real binder, such as gluten or eggs (I realize that gluten or eggs would negate the GF and vegan attributes of the recipe), the pancakes tend to fall apart very easily.
    They were easy to make and tasted good, but the grittiness is a deal-killer. We didn’t try the compote, so can’t speak to that.

    • Support @ Minimalist Baker says

      Hi Peter, sorry to hear that was your experience! What grind of cornmeal did you use? We recommend using a finely ground cornmeal in this recipe so that it isn’t gritty.

  3. Mimi says

    Great recipe. I used cow’s milk though, so not vegan. However, they still turned out awesome!

  4. Judy says

    THE BEST GLUTEN FREE, FAT FREE VEGAN if you sub applesauce for oil. PERFECT pancakes. It might be a texture thing. Fluffy and tender, with a very faint sweetness, these are the most satisfying I have found after years of trying GF, FF vegan pancake recipes.
    The cranberry sauce is amazing, and can be made with canned cranberries with a little orange juice and water. But these pancakes are really versatile, and are equally delicious with a savory bean dish, and, if you do oil, are also wonderful with a little feta or vegan cheese.
    Again, a winner Dana.

  5. Betsy says

    I used masa harina (corn flour) and avocado oil. So easy. Made the perfect accompaniment to some leftover soyrizo and salsa! I’ll definitely make again. May experiment w less baking powder next time to make it flatter/more like a tortilla. Maybe.

  6. Rob says

    I did find the recipe to be a little bit crumbly, but I expected that since we’re not using an egg or gluten to hold it together. with a little experimentation, lower heat cooked longer made a better product. If you try to flip it too early it will fall apart.

    I had much better success with this as a waffle because it hardens the outside and helps it hold together better. I also backed off the amount of leavener to 1 teaspoon instead of a full tablespoon, it was just too much and I can taste it.

  7. Terry says

    The batter was so thin that I knew it would fall apart so I mashed 1 ripe banana and added an egg. They cooked up nicely but had no flavor. Next time i will grate lemon peel or add cinnamon and nutmeg.

  8. Ime says

    Made these this morning turned out perfect, I only had coarse polenta and just used normal flour with vegetable oil, I was so hungry forgot to blend the whole thing hahaha!
    I was worried that my stainless steel pan would make them stick…but wa..la they did not stick to the pan (phew!) love them and would them again, off to the shops to buy more ingredients.

    Thanks heaps ?

  9. Mirela says

    Great, easy and good looking (important for todlers) recipe. Just followed the instructions and came out perfect.
    Thank you!

  10. Alesia says

    I loved that corn taste and wow, the pancakes are so filling + healthy! What an amazing breakfast idea! It become my special weekend’s dish! Thank you so much for sharing this recipe!

  11. Renata says

    These are sooo good and so easy to make! Can’t believe they are gluten and dairy-free! Made them twice. I used olive oil and coconut milk the first time because that’s what I had at hand and they worked just great! Thanks for sharing!

    • Faith Vieira says

      I was eager to try this recipe because I no longer use white flour at home, but I still love pancakes!

      I made these with two changes:

      1. Based off other commenters, I added only 1 tsp of baking powder, and they still rose nicely.
      2. Since I’m not vegan, I added one egg to bind the batter together. This way, the batter wasn’t crumbly.

      I added the whole one cup of almond milk, so I had to add a little bit more cornmeal and oatflour. I might try adding some vanilla next time, but they turned out great!

      The recipe as I altered it made 10 pancakes!

  12. Julie De La Rosa says

    These literally fall apart every single time I try to make them. Haven’t tried in a year or so and went back just now and it’s a nightmare to try and make. :(

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Julie! Did you make any modifications? It seems a few other commenters have had that issue, but others didn’t, so we aren’t sure what is causing that. You could try adding a flax egg or chicken egg if not vegan. We’ll take another look at this recipe to see if we can troubleshoot.

      • Support @ Minimalist Baker says

        Hi Ameena, we’re so sorry to hear that happened! We are a bit baffled as we haven’t had this experience. Would you mind sharing whether you used oat flour or whole wheat pastry flour?

  13. Christina says

    Hi! Could you use gluten free blend flour? Like king authors measure for measure? Or would you suggest the gluten free all purpose blend to sub? Would it be the same amount? Thanks!

    • Support @ Minimalist Baker says

      Hi Christina, we haven’t tried that and aren’t sure how it would turn out. Let us know if you give it a try!

  14. Ray Martin (oldmanskinandbones) says

    Just wonderful!! I used tahini in place of the vegan butter since that is all I had. THANK YOU !!!

  15. Franz Pajunen says

    I’ve made these a few times now and they’re becoming a staple breakfast in my kitchen. ? I usually do the grapeseed oil option and gluten flour, modifying nothing except using whatever nondairy milk I have on hand. Today I used molasses instead of sugar bc I’m out of sugar and yum! Will be making again.

  16. Liz says

    Great basic recipe, I’ve made it nearly as written (subbed coconut milk for almond because that’s what I had) and it worked great.

    My go to now, since I’m not vegan, is to make them with an egg, and reduce the milk by the volume of the egg. The pancake behaves the same, but I feel full longer with the added protein.

    • Support @ Minimalist Baker says

      So glad you enjoy them, Liz! Thanks so much for the lovely review and for sharing your modifications! xo

  17. Beth McCrea says

    Made these & adored them! They weren’t too sweet (nor too savory), but perfectly balanced in flavor & had a little bit of a crumb reminiscent of corn bread. Yum!

    Not sure why a couple of others had trouble. I had none. I followed the recipe exactly as stated using the non-GF option of whole wheat pastry flour & the full amount of baking powder. (I only had stone ground corn meal so pulsed that through my food processor to turn it into the fine corn meal you noted in the ingredients.) Thanks for another winning plantbased recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Beth. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  18. Liz Schneider says

    Just made these wonderful fluffy pancakes. I follow the McDougall Diet, so I substituted 2 tbsp of unsweetened applesauce for the oil and 1/2 the almond milk with water. They turned out great! My husband loved them. I am adding this recipe to my favorites. ❤️ Thank you.

  19. caren says

    Hi, so I am going camping and wanted to make batter the day ahead and put it in a mason jar to pour on the cast iron the next day. Can I make these ahead, keep the batter refridgerated/cold and use a day or two later?

    • Dana @ Minimalist Baker says

      That should work! Although it will likely thicken, so make it a bit more thin on the front end to compensate. Or add more liquid just before cooking and stir. Have fun!

  20. Amelia West says

    These are great! My husband and I both enjoyed them. The only comment is that it didn’t quite make enough for 2 people. Most pancake/waffle recipes make enough for 1.5 people and I just don’t know why they do that.

  21. Heidi says

    Just made the pancake batter, sub the sugar for a banana, tossed in s but of ground flax and made them in the waffle iron. They turned out delicious, a bit crunchy and soft at the same time. Definitely have a corn meal texture. I found they fell apart a bit with lots of toppings ( yogurt, ground nuts and warmed blueberries).
    I recommend giving these a try for something a little different for the ordinary!

  22. Anna says

    These have become a staple in our house! I make them for dinner and serve with a big bowl of vegan chili. My kids (ages 3 and 5) love them. Yum!

  23. Carla says

    Thank you for this recipe!!! For years I have been trying to duplicate my grandmother’s corn pancake recipe and I would fail everytime. I changed my diet to vegan and gave up trying to taste my grandmother’s recipes forever. That was until today! Oh my goodness!! It taste just like her recipe. Nice and fluffy. Kinda melts in your mouth. I followed the recipe but added a little more shakes of corn meal, flour and sugar. Awesomeness, thank you for allowing me to relive a great memory.

    • Support @ Minimalist Baker says

      Aww we are so glad to hear this brought positive memories for you! Thanks for the lovely review! xo

  24. Elaine Cash says

    I’ve made these pancakes weekly (or more!) for the past few months. They are so delicious!! I’ve made them exactly as stated in the recipe, and I’ve made them with gluten free flour, whole wheat flour, oil instead of butter, real butter, real milk, and seemingly everything in between. They are fabulous. Thank you!

  25. Kinara says

    I made a triple batch of these this morning with lemon zest in the batter and a blueberry-honey compote. Fantastic!

  26. Ashley says

    These turned out great! I used corn flour instead of cornmeal and soy milk instead of almond, although I did need to add more than 1 cup of milk to achieve the desired consistency. The flavour was nice and unique. I will definitely make them again!

  27. Steph B says

    I love these cornmeal pancakes. I mix in blackberries or raspberries and use somewhat less milk than the recipe calls for, and the pancakes are very fluffy and delicious! I triple the recipe and freeze the extras.

  28. Kay says

    Just made these. Cut the sugar and oil in half. Used olive oil – rather than the other options – for everything. Otherwise followed directions and they came out great! The recipe made about 10 medium-sized pancakes. Very filling and satisfying. ?

  29. Maria says

    Hi Dana,
    I made it!!! They are delicious. In the last minute I decided to make waffles instead pancakes because at home everybody prefer them. They were absolutely a hit. Vegans and not vegans loved them. Pic is my Instagram. Thanks ?? for this incredible recipe.

  30. Chris B says

    I’ve never had much luck with pancakes, but these cooked perfectly. I used polenta rather than fine cornmeal, because that was what I had on hand. They were nice and chewy. Next time, I’m using fine cornmeal, as the recipe specifies.

    Thank you for a clear, easy to make, tasty recipe.

  31. Donna says

    Oh my goodness! I’ve made these twice since Thanksgiving and they are amazing! The corn pancakes are flavorful alone, but what a taste sensation when you add the cranberry on top! I used up the leftover cranberry/orange sauce from Thanksgiving. I drizzled a small amount of maple syrup, then plopped a spoonful the cranberries on top. Amazing! I took a pic, but I’m not on Instagram:( my husband and daughter loved them, too!

  32. Marolyn Olson says

    Wow! My husband was not convinced these would be fluffy. He was pleasantly surprised. The compote has quite a kick, but oh, so delicious! Since this was the first time we made them, we changed only one item, the flour. I used whole wheat pastry flour. Turned out beautiful, light, fluffy, and yummy.

  33. Jen says

    The metric conversion for the baking powder is a bit weird. 1T usually means 15g or something very close to it (as per the instructions for the margarine/vegan butter), but switching the tab over to metric calls for 3g of baking powder, which is…. less than a teaspoon (5g). Is there an error?

  34. Julie Peterson says

    I needed something to go with spicy beans and steamed spinach tonight so I did a quick search for a vegan cornmeal pancake recipe and found this one. Delicious! And easy! This will be a regular in my home from now on for sure. I didn’t make the compote but next time I will because it sounds like a beautiful pairing. The only change I made was that I used Bob’s Red Mill medium grind cornmeal instead of the fine ground because it was what I had on hand and it worked perfectly. I liked the texture of the medium grind. Thank you for this wonderful recipe!

  35. Betsy says

    I made these this morning with Bob’s GF flour and added some fresh corn kernels to the batter – YUM! I also had fresh bluebs that I used for the compote. My 8 month old devoured them, too. So easy that even the first pancake came out edible! That never happens to me.

  36. Gabi Lipka says

    Thank you for this recipe! So. First batch was dense and crumbly. I found i needed to add quite a bit more milk… Still thick batter, but it needs to be runny enough to run off the spoon easily and plop onto the frying pan into a fairly flat circle as opposed to more of a mound. Not sure I’m explaining myself well! Plus, IMO it needs the xanthan gum to help keep it together. I didn’t measure it out but deifnitely no more than 1/2 tsp, probably less. Try less and worst case fry one, try it, and add a little more if needs be. I added it to the already mixed batter as opposed to the dry ingredients and no tragedy! ? Just yummy, fluffy pancakes. Thanks again!

  37. Anh Pham says

    This was my second attempt at making polenta pancakes. The first time I used a New York Times recipe but it turned out hard and chewy. I used what I thought was fine corn meal in the NYT recipe until I was able to grind it up even moreso until it was a fine powder. That made all the difference for this second attempt using this recipe by Minimalist Baker and it was heavenly! I followed the steps to a ‘T’ but noticed it was crumbly around the edges. Aside from the crumbliness, it was everything I wanted in a polenta pancake: light, flavored with polenta, and decadent (since I used real butter)!

    I will make this recipe again for my boyfriend.

  38. Corney says

    I made these!! Soooo good. I used half and half since I did not have almond milk. I topped it with dulcce de leche. Éxito total!!

  39. Cathy says

    These are our favorite! We have gluten, egg and dairy allergies, and these are so hearty and delicious. We add about a tablespoon of molasses for some iron, and they’re extra amazing. (Allergic to cranberries though, so we use different fruit) Thank you for this recipe!!

    • Betsy says

      oooh, thanks for the molasses tip! always looking for ways to get more iron especially for my weegan baby :)

    • Support @ Minimalist Baker says

      Hi Sandra! We haven’t tried ourselves, but I’m wondering if you fold in whipped aquafaba (chickpea brine) at the end if that would work! I haven’t tried it myself yet, but that’s what I would try first!

  40. JOHN MARSHALL says

    Made some the other day and had the crumble problem. Could it have to do with the freshness of the baking powder? I’ve run into that with other recipes.

    • Support @ Minimalist Baker says

      Hi John! Yes, that may be the case, but perhaps your batter was a little too dry? Try adding more almond almond milk next time. The batter should resemble the photo. The thickness can be affected by brand/level of fineness of cornmeal you used.

  41. Traci says

    I just made these. Really fast, easy, and super delicious! I made small pancakes, so it made 9–but that was just for two people.

    • Support @ Minimalist Baker says

      Hi Traci! Thanks for letting us know! We’ll look into it! Glad you enjoyed the pancakes :D

  42. Heidi says

    I will preface that this is probably the 11th recipe of yours that I have made, all 100% success. This one, wasn’t our fave, so want to see what I did incorrectly. I used corn meal, and ground up thick rolled oats to make the oat flour. Would this impact the flavor? It had a strong taste of baking soda, but I triple checked I used baking powder. Guessing my not 100% ingredients did it, but would love to know.

    I riffed on another of your recipes and used chia seeds with frozen TJ’s berries, with lemon juice for the toppings, and that saved it.

    Maybe it’s an acquired taste, but would

    • Dana @ Minimalist Baker says

      Hmm, that’s odd! I’m wondering if it was a matter of freshness of ingredients? I have experienced cornmeal tasting a bit off if it’s gone bad. Perhaps that was an issue. Otherwise, next time you can scale back a bit on the baking powder to minimize any compromised flavor. Sorry this didn’t work out for you like you hoped! Hopefully this helps!

  43. Taylor says

    This recipe was a great base for some fantastic blue corn pancakes I made this morning. I’ve been trying to develop a tasty egg-less blue corn pancake recipe and I think I’ve found it now, so thanks so much!
    My substitutions included Bob’s Red Mill medium-grind blue cornmeal, unbleached all-purpose flour, water instead of almond milk, and melted Kerrygold butter in place of oil. I found the pancakes turned out better after I made the consistency a bit more liquid than suggested, and I ensured that I poured the batter in thin layers on my cast iron skillet. Thanks for helping me find a great egg-less blue corn pancake recipe — I felt like I was back in New Mexico!

  44. Karen Artis says

    Made these this morning for breakfast and they were delicious! Had some frozen cranberries from Thanksgiving/Christmas. I immediately received “you need to make these again soon, and oh wow, these are delicious”! The pancakes and the compote come together quickly and easily, but taste decadent. I’m thinking a summer version might include lemon zest in the pancake batter and a raspberry or blueberry compote. Thank you for your hard work and delicious recipes.

  45. Rachel says

    We LOVED these pancakes… but like many others who reviewed, ours totally feel apart and crumbled. We used half blue corn meal and half polenta and ground them in the blender, but I’m thinking we either needed to grind them for WAY longer to a finer texture, or use some sort of binder with them. Either way, we still enjoyed the crumbles, and we made a mixed berry compote to accompany that was super delicious! We have leftovers so I think we’ll make some chia seed pudding with it.

  46. Brook says

    These taste fantastic!! Thank you, Dana, for another amazing recipe!! Mine did crumble, and my four year old wasn’t into that (even though she specifically wanted corn pancakes! ha!) so I made them into pancake balls and she devoured them. I will try more liquid next time and see if that help. Sooooo good!

  47. LISA Manzo says

    Yummmmm! I had to modify a little bit to avoid going to the store. Using sweet potato flour and honey as replacements.And ghee in the batter. As well as blueberries instead of cranberries. I fried them In a mixture of ghee and olive oil. They were absolutely fabulous! I had to add a little bit extra Allman milk to make them a little smoother. But they were so delicious! Definitely a recipe I will keep. Thank you!

      • Jenn says

        I actually ended up adding a lot more cornmeal and flour so I didn’t waste all the liquid. I also added blueberries instead of making a compote. They turned out great. I just didn’t think that amount of grams for baking powder corresponded to 1 Tbsp so I was thrown off!

  48. Ubaka says

    Hello,

    just saw this and it looks amazing but just a quick one, can i leave out the oats? Im really not a fan of them and can taste them even in the smallest amounts…yuk

    • Support @ Minimalist Baker says

      Hi Ubaka! I wouldn’t leave it out, I would substitute it for either millet flour, rice flour, or sorghum flour! Hope this helps!

  49. Melanie says

    Made these and they were a big hit! Tripled the batch, but only used the amount of liquid for a double batch based upon the instructions to keep the batter thick. Vegan AND gluten free!?! What more could you ask for? Not crumbly and super delicious!

  50. Anne says

    Comfort Food!
    We made these for breakfast this morning. We used regular corn grits, all purpose flour and dry palm sugar. (We only used 1 teaspoon of baking powder.) We used cashew milk- but only about 2/3 of a cup. They came out like perfect moist corn bread griddle cakes! I’m glad I didn’t read all the other comments and just went for it!

  51. Richard says

    I just made these and they were excellent. I didn’t have the trouble some of the other reviewers had. First I used real corn flour not just fine ground cornmeal. This is just as fine and powdery as normal wheat flour. I think this would remedy the problem of being crumbly. Another reviewer said she could taste the baking powder so I used 2 tsp instead of 1 TBSP. The only problem I had was with the consistency of the dough. I call it dough because it was about that thick. I had to spread it around on the grill to make it look anything like a pancake. It would have stayed pretty much in a lump. As it were, they were still a little too thick for my taste. You call for a “scant” cup of milk. I think next time I make them (and I will make them again_they were good) I will start with 1 1/4 cup milk and keep adding until the mix is as thin as normal pancake batter. I just had a whim for (and don’t ask me why) for something different and another way to use my corn “flour” besides some of the fluffyist corn bread ever. Hope this helps others who want to try making cornmeal pancakes.

  52. Richard says

    I’m totally confused. You say 1 Tbsp (12.5 g) organic cane sugar……… and then you say 1 Tbsp (3 g) baking powder. A table spoon can’t be BOTH 12.5 grams AND 3 grams. Which IS it???

  53. Vanessa says

    I just made these and loved them. Did half cornmeal and half oat flour (1/2 c of each instead of 1/3 + 2/3). For oat flour, I just put traders rolled oats in vitamix and blended them (just on the lower variable, up to 10), until they were mostly pulverized. Then I added in the cornmeal I had, which was coarse, stone ground, so it needed to be ground finer. So just blended those together for a few seconds.
    Followed rest of recipe as is, but used sunflower oil because that’s what I had. Added some cinnamon and vanilla. I also added one super ripe banana. When I cooked them, I just made sure they had set and bubbled on top before flipping and had no issues with falling apart or crumbling, like other reviews.
    Made a blueberry compote on top just blueberries, dash of water, bit maple syrup. Cooked until bubbly for few minutes, left on low while I made pancakes, then turned off to set for a few while I finished pancakes. Yummy.

  54. Keren says

    Hannah,

    I can’t wait to try these ones!
    Thank you for sharing all your amazing work with us.

    I am wondering if I can sub in coconut oil for the butter/oils?
    The butter/oils are the only ingredients I don’t have to make these ones …

  55. Agnes says

    Just made these for me and my bf for breakfast! I substituted the oatflour for 30 g rolled oats that I mixed for a while + I used coconut quinoa milk, worked just fine! I loved the crumbly fluffy cornbready texture, and they held togheter in the pan. BUT I could taste the bitter taste of baking powder a lot, unfortunately :(

  56. McKenzie says

    Looking for dairy and egg, and nut free recipes for my infant daughter. Would soy milk work fine in this recipe?

  57. Heather says

    These look delicious and ARE delicious! Made these this morning but with a little bit of lemon juice and blueberries in the pancakes. Letting the batter sit until it gets fluffy is key! Thank you for this recipe!

  58. Donna says

    I made these with my 10 year old daughter & the recipe was easy to follow. The pancakes were a bit too thin (even w/decreasing the liquid ingredients) for me, but my daughter loved them! We’ll keep making them!

  59. Courtney says

    Hi! I scrolled through lots of the questions/comments but couldn’t see if someone else had asked – are cornmeal and corn flour different? Could I use corn flour in place of the corn meal or not really? Just wondering, thanks!

    • Support @ Minimalist Baker says

      Hi Courtney! Both are ground corn. The difference is that corn flour is usually ground to a much finer texture than cornmeal.
      While in some contexts such as breading, they can both be used, you will get different textural results. In general, you want to use the right product. Hope this helps!

  60. Barbara says

    I’m very lazy to leave reviews, but I enjoyed this experience so much (even though I modified the recipe) that here it is: I was looking for a recipe to make cornbread pancakes that didn’t include wheat flour, as I didn’t have any. I got a bottle of bourbon barrel aged maple syrup and I wanted to try it with original pancakes that didn’t include any fruit. I also wanted to get rid of some leftover cornmeal I had and it was exactly 2/3 cup. Modifications I made: half-and-half instead of almond milk, 1 tbsp virgin coconut oil instead of butter, 2 pkgs truvia instead of cane sugar, added 2 egg yolks, and added about 1/2 tsp freshly ground black pepper. For the oat flour, I used about 1/2 cup of rolled oats and grinded it in the food processor, for 1/3 cup packed oat flour. The mix is very runny when you first mix it, but after waiting 10 minutes, it has the perfect consistency. I made 8 pancakes out of it using my griddle and they were perfect. I ate 5 of them right away. Even though I made those modifications, I think the recipe is very good. I just happen to want something deeper and used what I had. If there’s anyone into different new flavor combos, add plenty of freshly ground black pepper and use 100% authentic maple syrup (I found my Bourbon Barrel Aged one at TJ Maxx). Thank you so much for sharing this! ??

  61. Regina Dillard says

    Make these to replace cornbread I normally prepare with a pot of white beans. Perfect meal companion either for breakfast, brunch or dinner. Great recipe!

  62. Sierra says

    Phenomenal!! I made these (a few minutes ago) and I’m trying to figure out a way to eat this off by myself without my family coming downstairs to get some (selfish I know lol).

    I did double the recipe but somehow ended up with just two more not sure why though. I used homemade oat milk instead of almond (gotta use what you have sometimes). I didn’t have any problems with them falling apart.

  63. Veronica says

    Hi Dana! I just made the pancakes and they came out amazing! I used coconut oil instead of butter and it worked. I used about 3/4 of cup of the wet ingredients and the batter was the right consistency, they came out fluffy and delicious even my 2 y/o loved them. For the compote I used frozen strawberries and bananas and brown sugar and it came out delicious! Thank you for so many amazing recipes! My batter did yield 6 pancakes just like you said! And they didn’t crumble at all! Lots of love from Puerto Rico!

    • Support @ Minimalist Baker says

      Hi! I am not confident that a oat flour substitution with cornstarch would work for this recipe! if you give it a try, let me know how it goes! Good luck!

  64. Alexa says

    I love these! They’re almost like quick mini cornbread bites–hmmm, I wonder what would happen if you baked the batter :)

  65. Elly says

    A little disappointing as this just tasted like corn bread with a fruit topping. It didn’t really taste like a corn pancake. Next time I might try reducing the amount of cornmeal and upping the amount of flour to make it more pancake-like. The fruit topping is a must, again, otherwise it’s just cornbread. Be careful not to overcook, you’ll get a burnt popcorn smell.

  66. Hannah says

    I first made these pancakes over the holidays when I had lots of family around, and everybody LOVED them! I have made them many times since, and have not been disappointed. I have never made the cranberry compote to go with them, and have always just served them with some pure Canadian maple syrup- which is always a winner. Thanks for another great, easy recipe!

  67. Rachael says

    These turned out light and fluffy and very tasty. I did tweak them a bit, added about a tablespoon of honey in addition to the sugar (we like our cornbread sweet and were eating them w/ pork dinner instead of for breakfast). After reading some of the reviews about them falling apart while flipping, I admit, I added an egg (we are not vegan, but if you are, you might try a flax egg and see if that helps).
    Gorgeous, golden brown and fluffy.
    Thank you for the recipe!

  68. Jen says

    I made these this morning to soak up the rest of the champagne from last nights cranberry pear cocktails! I also used some leftover fruit purée in place of the compote and the result was PHENOMENAL! Thank you for a happy tummy.

  69. Jessica says

    I made these for breakfast today and they were delicious! Along with some homemade maple syrup, it was exactly what I was looking for.

  70. Evan says

    These were so good! Like cornbread in a pancake form :) recipe was great, however, serving size didn’t make sense—I ended up eating more than the recipe itself and had to triple it in order to feed my household?..!

  71. Lily says

    I love anything cornmeal. These were amazing. take a little extra time on the skillet but so so worth it. I used the whole cup of almond milk and then 1/3 cup gluten free flour blend (Namaste). The texture was awesome. Slightly crunchy on outside (coconut oil) and soft on the inside. Thank you minimalist

  72. Naomi says

    I am planning to make these for my family on Christmas! What brand/type of cornmeal did you use and would it be ok to sub coconut oil for avocado or grapeseed oil?

    • Dana @ Minimalist Baker says

      I used Bob’s Red Mill fine cornmeal. And it’s totally fine to sub coconut oil. Just make sure you slightly warm the almond milk otherwise the coconut oil can harden up.

  73. Nichole says

    I have polenta, could I give it a quick blitz in the blender to make it finer to use for this recipe or am I going way out there in my experimental process?

  74. Melissa says

    I made two batches of these, and they turned out great! They didn’t crumble, and I only ended up needing about half of the amount of liquid. The sauce was yummy as well.

  75. Holly says

    I just made this and overall it turned out great! The first batch I cooked turned out crumbly when I tried to flip them, but I think it was because I didn’t have the heat up high enough/pre-heat it long enough. First time using our cast iron pan and I think it just takes longer than a normal pan. Once I turned up the heat for a bit, I then put in the second batch and they were super easy to flip.

    I also took a risk and used medium grain cornmeal. I would want to try the fine grain next time, but these were still very tasty. Compote was fantastic too and so easy!

  76. Sylvester Balchunas says

    Wow that’s really nice recipe. Mostly I like your all dishes but Pancakes is the delicious recipe. I can’t wait to attempt and this make me hungry .I’ll definitely make this item. This is the perfect recipe for breakfast and evening snacks. I just want to say you that your cookbook is one of my favorite. Thanks for sharing.

  77. SkinnyMe says

    I made these pancakes this morning. It was an excellent, reliable recipe, with great flavor, texture and rise. I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc. I’ll let you know how that works!

  78. Kristina says

    We found our new pancake recipe. We’ve been fooling around with some other ones, but this one is soooo yummy and with the butter and corn it’s a little bit heartier than other vegan pancakes. It doesn’t leave you with that sugar crash a couple of hours later. Definitely approved by our 2 yo as well. we used corn flour instead of corn meal because that’s what we had on hand, but worked great.

  79. Alexandra says

    Hey Dana, Thank you for this recipe! I love how simple they were to mix and to bake! I substituted the half of the almond milk with freshly squeezed orange juice for a nice fruity flavour. Nothing burned and they turned out pretty round :) There’s just one thing I’d like to improve: they were pretty dry. Is there a way to make them a little more moist? xox

    • Dana @ Minimalist Baker says

      Thanks for sharing, Alexandra! I think I’ll try them once more to address to “dry” issue. I didn’t have that experience at all but will report back! In the meantime, I’m thinking adding a bit more almond milk and/or melted vegan butter would help.

      • Pessy says

        I didnt check the comments before making and mine crumbled too. I didnt get to use the full amount of oil almond milk combo bec it was very liquidy very quickly but i let it sit and it looked more like ur picture. It poured nicely into the pan it bubbled and then when intried tonflip em they crumbled. I also weighed measurements instead of using cups and spoons…

  80. jeff says

    When you say oat flour, can I just blend up some oats in my vitamix until it’s flour? Or is it something different. Thanks!

  81. Meg says

    Great texture and wonderful taste! Made them this morning with the left over corn meal and cranberries from your cornbread stuffing recipe. I will admit that I used both maple syrup and the compote on them.

    Thank you so much for making tasty things! I am gluten free and my husband is vegan, making us the most annoying couple ever. But, Yyur recipes have made life at home and at pot lucks so much more enjoyable.

    xoxo!

  82. raman says

    “hey these were the best pancakes i ever had!!!”
    these were the words of my husband after he had these pancakes that i made for our anniversary breakfast (dats today).. we made blueberry sauce to go with these beauties.. well !! just awesome.. !! and my two year old picky eater too luved these..!! thnx for the recipe Dana

  83. Beka says

    I made these this morning for breakfast… Taste great but I had trouble with them crumbling apart like some of the other reviewers. My guess is this recipe needs a binder. Maybe a 1/2 tsp xanthan gum or an egg, if not vegan.

    It helped to let the batter sit several minutes to thicken, but still crumbled on the serving platter.

    Tastes good though and my family enjoyed the crumbles :).

    • Dana @ Minimalist Baker says

      That’s so odd! Mine didn’t crumble at ALL. Did you use fine cornmeal, or medium grind? Perhaps that was an issue…

  84. Carley says

    I made these the other night and was blown away by how easy and tasty they were. They were so fluffy and just the perfect amount of sweet with the cranberry compote. I’ve been a longtime fan of your blog and it’s recipes like this that keep me coming back!

  85. Tanya K. says

    Reading through the comments it’s a little clearer to me why I had to add more liquid to my batter (wrong measurement listed, at the time of making it said 130ml, not 230), and they still came out on the dry side for my liking.
    I was also wondering how on earth it was meant to ‘serve 6’ as I made this just for myself and my husband the other morning, and it was barely adequate to satiate just us two (height/weight proportionate people of average appetite). Still says it ‘serves 6’ though, that’s just misleading!
    I do love cornbread-y anything (your cornbread for two is my go-to recipe for chili nights!) so I will be modifying it in the future.

    • Tanya K. says

      Oh and yeah, I reduced the amount of baking powder to like, under one third of what the recipe called for. Otherwise it would have just overpowered any other flavor (speaking from experience).

    • Dana @ Minimalist Baker says

      Sorry for that! I fixed the measurement the same day it published. And it doesn’t serve 6, it MAKES 6 pancakes. Sorry for the confusion!

  86. Guedye says

    I made these but they were both crumbly and hard. I’m wondering if cornstarch is too stiff for he batter. How can I improve upon this?

  87. Samantha says

    So I am thinking that the baking soda is 1 tsp! Mine are not crumbly, but so! Much! Baking soda! My kids added the compote from turkey day .. yay leftovers eaten… but had to add a ton of agave because of the salty flavor of the baking soda plus salt. And I added a true scant.

  88. Guro N. says

    Great recipe! I made some changes and it worked out good: muscovado sugar instead of organic cane sugar, sunflower oil instead of vegan butter and cow’s milk instead of almond milk. I had to add a little more oat flour (could’ve been cornmeal as well) because the batter was very runny after adding only half of the milk. Maybe the cornmeal here (Brazil) is different? I noticed that the batter thickened a lot during those 10 minutes that I let it sit, so I recommend keeping that in mind.

    I didn’t make the compote because I can’t find cranberries here, but I heated some strawberries with a little bit of sugar and water and poured it over the pancakes before serving. Both my boyfriend and I really liked the pancakes and we’re definitely making them again! Thanks for the recipe :-)

  89. Amanda says

    Thanks for the recipe! Made it just now and it’s lovely and fluffy and full of cornmeal flavor. I used a blueberry compote which worked just as well.

  90. Lindsay @ The Live-In Kitchen says

    Cornmeal pancakes are the best! I’ll definitely have to try this one when I need a gluten free version.

  91. Annaliese says

    What a classic combo: corn and cranberry! I have a bunch of homemade cranberry compote leftover, and this is inspiring! My previous go-to cornmeal pancake recipe is one from Nigella, specifically her Johnnycake recipe. But either way, any corn-bread like pancake + cranberry sauce is a winner in my book! I’ll have to give this recipe a shot :)

  92. Deanne says

    This recipe says it serves 6, but the ingredient amounts are pretty small-similar to your vegan pumpkin pancake recipe that I have to quadruple to feed my (slightly gluttonous) family of 6. Is it meant to make 6 pancakes? Thanks!

  93. Etta says

    I made these this morning for my husband and 3 kids. We all LOVED them! Despite my scepticism, they were totally fluffy! Thank you for sharing!! The compote was amazing too!!!!

  94. Daisy says

    Made these this morning–they turned out perfectly! I ended up adding more sweetener to the cranberries, though. I like it a little less tangy. This hit the spot for breakfast. Thank you!

  95. Hanusia says

    I just made this recipe; it is a PERFECT post-Thanksgiving-weekend breakfast! The hearty cornmeal paired perfectly with the tart-but-sweet compote, and it was sooo simple and quick! My only critique is the amount of compote seems a bit too much for the amount of pancakes….These are 6 small pancakes, so in the future, I personally would double the pancake batch and make the same amount of compote. Overall though, fantastic recipe!

  96. Sarah says

    I made a double recipe of these pancakes this morning. I used regular organic white flour instead of oat flour. They turned out great and were not too crumbly. They taste like cornbread. I didn’t make the compote.

  97. Tessa says

    I made these this morning and they were awesome. The recipe made about 4 med/large pancakes. I subbed buttermilk for almond milk as that’s what I had in the fridge and used real butter. They were a bit tricky to flip (probably because of the size, making them smaller would help this) but the texture was awesome and the cranberry sauce was on point. After a cooking fail last night I totally redeemed myself this morning with this recipe!

  98. Helen says

    Amazing! I made the cornmeal pancakes this morning and they were awesome! I’m not a cranberry girl so I switched to frozen cherries. I added chia seeds to thicken the compote and it worked out perfectly! My daughter loved them too! I will definitely make these again! Thanks so much!

  99. RunningPathES says

    I loved this idea, but they didn’t work for me. I’ve never had trouble making pancakes before, but these ones stuck to the pan and crumbed completely. They tasted pretty good, though. I used leftover Thanksgiving cranberry sauce on the crumbed up, partly-burned pieces, and it did all get eaten. If I do this again I will modify it somehow to make it stick and/or crumble less.

    • Dana @ Minimalist Baker says

      Hmm, not sure why they crumbled on you. Perhaps you batter was a little too dry? Try adding more almond almond milk next time. The batter should resemble the photo. The thickness can be affected by brand/level of fineness of cornmeal you used.

  100. Dave says

    Making this presently. The measurement given for the almond milk, “a scant cup or 130g”, doesn’t make sense. (A cup of almond milk is approximately 260g.) I’ll be going by feel until I get close to the consistency you describe, but you’ll want to fix the weight (or volume) given. Thanks!

  101. Martha Mackay says

    I made these this morning and they taste great, but we’re very crumbly. They broke apart when I went to flip them in the pan. What did I do wrong?

      • Support @ Minimalist Baker says

        Hi Cleo! It sounds like maybe your batter was too dry! Try adding more almond milk next time!

        • Cleo says

          I did add extra milk up until the batter had an almost runny consistency. My corneal might not have been fine enough, so I’m not likely to attempt this recipe again.

      • Christa says

        Hi,
        For the crumbly issue: I accidentally used corn starch instead of corn meal because I live in France and in reading the corn starch box in French thought it was corn meal. Ha! But I can tell you that the pancakes with cornstarch were the opposite of crumbly – they were dense and thin like a crepe. Soooo, maybe you can try substituting approx 1/4 of the amount of corn meal with corn starch, and test how well the pancakes stick together. Then adjust the proportions as needed. Who knows! :)

    • Tara says

      I made it was a simple blueberry compote (blueberries, water, sugar) and WOW – it was amazing!!! What a great breakfast to start the day with! Plus it brought back memories from trips to see my relatives in Finland during my childhood. Nostalgia + yummy food = always a good combo!

  102. Edwina | Induction Cook says

    Your cornmeal pancakes look delicious, especially with that berry compote. I’ll have to try it. Great photos too, they make me hungry for the pancakes right now.

  103. Amandah says

    I LOVE the idea of cornmeal pancakes! I made cornbread stuffing for Thanksgiving, and now all my boyfriend wants is more. Can’t wait to make these for him, and use the extra mason jar of cranberries that I have left over. Thanks for the recipe!

  104. jennifer says

    the dollar sized pancake stacks always look so cute! but i know i will make a huge slab pancake and stuff that into my mouth ahha.
    this is a neat way to use cornmeal! we have a bunch of it still after the boyfriend went through a cornbread faze. i’ll have to see if he will want to try making these for me :P
    i really appreciate the inclusion of nutritional information in each post btw! it really helps with my macro tracking!

  105. Karlie says

    Oh yum these are beautiful!! Definitely trying these for Sunday breakfast topped with cranberry sauce. Thanks for sharing!

  106. Rhian @ Rhian's Recipes says

    Wow these look unbelievably delicious! I didn’t know you could make pancakes with cornmeal! Will definitely be trying this out soon!

  107. Charmaine Ng says

    These look SO good! I don’t have cranberries, but I do have a huge bag of frozen chokeberries. Maybe I’ll use those instead!

    – Charmaine

  108. Hannah says

    I love cornbread ANYTHING! These looks so delicious…and simple! Is there a good way to adapt this into a waffle recipe? Thanks for your help :)

    • Dana @ Minimalist Baker says

      Hi Hannah! I’m wondering if you fold in whipped aquafaba (chickpea brine) at the end if that would work! I haven’t tried it myself yet, but that’s what I would try first!

  109. Libby says

    Oh my goodness. I brought an orange cornmeal cake to our Friendsgiving meal and I have been craving that cornmeal texture ever since. And cranberries make them so holiday-y! Perfectly, beautifully seasonal. I’ll definitely make these. Thanks!
    Enjoy your time here in Kansas! I wish there was more snow right now but I’m sure it’ll come in its due time.