Cornbread pancakes made gluten-free with corn flour and brown rice flour. These fluffy, delicious pancakes are comforting, flavorful, and a unique take on gluten-free pancakes!
His take on Cornbread Pancakes: “Rustic. Rustic pancake. Like a cabin. They’re like eating cornbread next to the fire in a cabin. And bacon. They’re real good with bacon.”
Her take: “I’d like a bowl of chili to go with my pancake.”
Greetings and welcome to Week 5 of The Pancake Project! For those of you just joining in, Bob’s Red Mill and I have teamed up to bring you a new pancake recipe every Friday.
My goal is to create fun and tasty pancake recipes using alternatives to wheat and give you something to sink your teeth into during the weekend.
After eating a plate of cornbread flapjacks with butter and honey drizzled on top, I can’t help but question why every single flapjack is not made out of corn flour. Hi, commodity pancake, what a hot commodity you are! Bob’s Red Mill Corn Flour is a finer grind than corn meal, which gives the pancake the same tasty cornbread flavor but they turn out softer and fluffier than cornbread.
Corn flour is the bee’s knees is what it is. It’s too soon to talk favorites but I would be hard-pressed to believe the Cornbread Flapjack wouldn’t make the top 3. They’re easy to flip, easy to eat and would make a divine ham and cheese sandwich if you want me to give it to you straight.
Pancake Project Recap:
- Week 1: Cranberry Orange Oat Flour Pancakes
- Week 2: Bacon & Egg Buckwheat Stacks
- Week 3: Almond Flour Pancakes with Pomegranate Syrup
- Week 4: Lemon Poppy Seed Coconut Flour Pancakes
- Week 5: Cornbread Flapjacks
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free Cornbread Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Cornbread Pancakes
Ingredients
- ¾ cup corn flour
- ½ cup brown rice flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- 1 1/4 cup almond milk
- 1 tablespoon oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup or brown sugar
- avocado oil for cooking
Instructions
- In a mixing bowl, whisk the wet ingredients together.
- In a separate bowl, add the dry ingredients and stir/whisk to combine.
- Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
- Heat a skillet just above medium heat and add enough oil/butter to grease it.
- Measure ¼ cup worth of batter and pour onto hot skillet.
- Allow the pancake to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
- Repeat with all the batter
- Serve with butter and honey the way you would cornbread!
Nutrition
All these pancakes look so tasty… time to go make some pancakes I think.
They look delicious and I actually have all the ingredients already!
Yum! These look delicious – and perfect for my Southern gentleman 😛
I love polenta and have bought several kinds (including from Bob’s Red Mill, of course), as well as corn meal, but have never thought about corn flour.
Those pancakes look amazing! What a fun project.
I love Fridays on your blog! Cornbread pancakes sound amazing! Can’t wait to try these.
Friday is quickly becoming my extra-favorite day! I love pancakes and cornbread, so these sound pretty freaking amazing 🙂
We have just recently gone Gluten Free and I am desperate for a yummy pancake recipe that my kids will love!!!!!
Lynette, as long as the kidlets like cornbread, they’ll love this pancake! Bob’s Red Mill makes so many varieties of gluten-free flours and nut meals, there’s tons of options for pancakes and baked goods. They also have a great recipe section on their website! Let me know if you try the recipe and have a great weekend!!
My boys love pancakes
I am so thankful to Bob’s Red Mill for directing me to your website!!! I will be making all your recipes for pancakes because they all sound delicious…. then I will work my way through your other recipes. Thanks so much!!
dmh5858@msn.com
Donna, you’re so sweet! Thanks so much for the support (of both me and Bob’s Red Mill) and your kind words! Let me know which pancakes you like the best and have a fun and tasty weekend! 🙂
ohhhh my! It looks like I might not have to wait til summer for some corn-lovin! These look scrumptious!! Thanks for sharing!
YUmm corn flour… Does it taste like cornmeal?
Hi Reba! The flavor is exactly like cornmeal, but the texture is far less gritty. So the pancakes end up being very light and fluffy. They definitely taste like cornbread! Let me know if you try them! 🙂
These would be great with some blueberries.
Mmmm!….I’m making this tomorrow!
As a Southern girl, I am, not surprisingly, a HUGE fan of cornbread. So if you give me a cornbread pancake, I’m liable to be happy for the rest of the day. Hoping I can find some corn flour in my town so I can make these delicious looking flapjacks soon!
Erin… you can order the corn flour and so many other great grains, flours and beans from Bob’s Red Mill… and it will be delivered right to your door. I can also find their products at Sprouts and Natural Grocers. I hope this helps you find corn flour!!!
Thanks, Donna – I love that you’re a fellow Bob’s Red Mill supporter. Erin, I’m amazed it’s taken me this long to make cornbread pancakes…so far I think it might be my favorite pancake! 🙂
yes! I get so excited for friday, to see what you might have whipped up in the pancaked department. these might be my favorite, especially with the mention of bacon. yum!