Cornmeal pancakes with fresh berries are the perfect way to start your day! This yummy breakfast is vegan and dairy free!
We love pancakes over here. They are our favorite Saturday breakfast for sure.I was so relieved when I figured out that you can have delicious pancakes and waffles without eggs! I was a little nervous when we removed eggs from our diet that our yummy breakfast days were over. Thankfully, that was not the case.
We often make chocolate chip pancakes, and banana pancakes, and of course good old classic vegan pancakes, but recently I have come to love these cornmeal pancakes. They are a nice change from traditional pancakes.
I’m a big fan of cornbread (we all are, actually – when I make chili, look out! The cornbread disappears quickly!) and I thought it might be nice to try cornmeal pancakes for a change. They are so good – the perfect combination of pancakes and cornbread. When these vegan cornmeal pancakes are topped with maple syrup and fresh berries, it’s really a hearty and comforting breakfast.
What kind of cornmeal works well for cornmeal pancakes?
A finely ground yellow cornmeal works well in this recipe. You could also use white cornmeal, but the color of the pancakes will be lighter.
Is cornmeal gluten free?
Yes, cornmeal should be gluten free. Make sure you buy cornmeal that says it is certified gluten free, because otherwise it could be contaminated with wheat or gluten if it is processed in a facility with other grains. You can read more about gluten free cornmeal here.
Is white spelt flour gluten free?
No, spelt is a grain that contains gluten. It is related to wheat. You could try substituting my gluten free flour blend in place of the spelt flour.
What are johnny cakes?
Johnny cakes are pancakes made with cornmeal. I just call them cornmeal pancakes, but johnny cakes is another name for this recipe.
I don’t want to use canola oil. What other oil will work for pancakes?
Try these with any neutral tasting oil! I recommend refined coconut oil or melted vegan buttery spread.
Tips for making the best cornmeal pancakes:
- use finely ground cornmeal – gritty pancakes are not great!
- use lots of vegan buttery spread for frying
- make sure the pan is hot before adding batter to the pan
- wait 2-3 minutes before flipping the pancakes
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Cornmeal Pancakes with Fresh Berries.
This is a delicious weekend breakfast recipe. These cornmeal pancakes are delicious topped with berries and maple syrup!
- 3 Tablespoons organic canola oil or coconut oil, or melted vegan buttery spread
- 1 cup finely ground yellow corn meal
- ½ cup white spelt flour all purpose is fine as well
- 1 ½ Tablespoons baking powder
- 3 Tablespoons unsweetened applesauce
- 3 ½ Tablespoons organic cane sugar
- ¾ teaspoon salt
- 1 ¼ cup non-dairy milk of your choice
- vegan buttery spread for frying
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Place the dry ingredients in a bowl and whisk together.
Add the oil, non dairy milk and applesauce and stir to combine. Let the batter sit for five minutes so that it puffs up from the baking powder.
Place some vegan buttery spread in a frying pan and heat on medium heat. Once the butter is sizzling, spoon some batter into the pan.
Cook the pancakes for about 2-3 minutes on each side. It's time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.
Serve with maple syrup and fresh berries on top.
Serving size is two small pancakes.
You can store leftovers in the refrigerator for up to 5 days.
This post was originally published in July 2015. It has been updated.
Just found this recipe. I made half a recipe and baked in ramekins to make 3 muffins. Baked for 30 minutes at 350. Came out great! Thanks for this easy and delicious recipe.
Very good recipe! Thank you. I’m doing a 3-week reset vegan diet, but am not concerned with gluten free, only eating whole grains when eating grains. I used a clean, local stone ground corn meal, white whole wheat flour (which my family prefers to the more common red whole wheat flour), and coconut oil. I don’t have a great pancake making pan, but found that the pancakes cooked well. We have tended to make waffles more often so I gave the batter a try in our Belgium waffle maker and they came out fabulous!! Very excited to include this recipe in my family’s rotation.
Super scrumptious!!! These are the best vegan corn pancakes yet!! Thanks for a phenomenal recipe 👍🏽👍🏽
What flour would you suggest to make these gluten free?
King Arthur Multi Purpose Gluten Free Flour blend should work well!
Loved it! I made it for breakfast and dinner- ON THE SAME DAY!!
Yay! So glad to hear that!
Love how you used applesauce as a thickener, it is such a great substitute ingredient! We feature Cadia Organic Unsweetened Apple Sauce in our app; do you have a favorite brand for cooking with?
Strength and Sunshine
I love putting cornmeal in pancakes and waffles! I love that texture and “corny” taste ;) So good!
I like that texture, too! It’s a nice change.
Sounds like a fun filled weekend! I love sweet things made with cornmeal. I know some people don’t like the grainy texture/taste but I actually love it! Can’t wait to whip these up for breakfast one day :)
I like the texture as well!
Sounds like fun and productive weekend! I really must start making my own pickles – it sounds like fun and I bet they turn out so amazing! Love this stack of pancakes. Unfortunately, my weekend did not involve pancakes but now I’m drooling over your cornbread version – a perfect weekend breakfast for sure!
You really need to make pickles, it’s so easy!
these remind me of cornbread!!! Yum :)
Sarah @Whole and Heavenly Oven
We’re total cornbread blog buddies today, Kelly! Love it. And these pancakes! They’ve totally won my heart with all that fresh berry goodness! :)
Gayle @ Pumpkin 'N Spice
These pancakes look so good, Kelly! I’ve never thought to use cornmeal before. Sounds like it gives these such a great texture and flavor!