Drizzling syrup onto a stack of Cornmeal Pancakes topped with Cranberry Compote
4.44 from 66 votes

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
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 (pancakes)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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)


  1. Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.
  2. Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine.
  3. 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.
  4. 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.
  5. 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.

  6. 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.
  7. 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.
  8. 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).

  9. 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.


*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 Per Serving (1 of 6 pancakes)