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
Would love to try the corn flour and use it to make some wonderful pancakes!
I make my husband waffles on his days off and I am the pancake girl!
Well, I tried being a special snowflake and used only medium cornmeal because that’s what I have on hand. I also substituted the egg with 1/4c applesauce. The batter turned out very thin, but with the oil and a nonstick pan, I didn’t need to actually grease the pan. Still, after three attempts, I wound up with more of a corn cake scramble. (Tasty, tasty corn cake scramble.) I’m saving the rest of the batter to try and doctor it tomorrow morning.
I added some whole wheat flour, and now they’re perfect! Definitely going to take a few into work to have with my leftover chilli.
Hi Sara,
Oh no, I’m sorry it didn’t work out for you! I’ve never tried subbing an egg for applesauce, so I’m not positive that’s the culprit, but my knee-jerk reaction would be the lack of egg. If you’re vegan, you can make a vegan egg by whisking together 1 tablespoon of ground flax seed and 3 tablespoons of water. Allow this to sit for 10 minutes and it creates an egg-like consistency and works amaaaaazing in pancakes! The medium-grind corn meal does have something to do with it as well, since it doesn’t absorb liquid the way corn flour does. If you want to stick with corn meal, I would say scale back on the corn meal and add more brown rice flour. Let me know if you give ‘er a whirl again, and thanks for trying!! 😀 xoxo
These pancakes were delicious! The batter has a tendency to be thin, so it’s important to make sure the heat is just past medium on the stove before you pour the batter. The first couple of pancakes I made were super thin and runny, but as soon as the heat caught up on my stove, the pancakes started thickening up. I sliced fresh strawberries on mine 🙂
Thanks for the feedback, Erin! I’m glad you enjoyed the pancakes! I like the let my batter sit for 10 minutes or so before I make the pancakes because it tends to thicken up after resting. So happy you made them and the strawberries sound amazing!
Two of my favorite things combined, without the gluten! I can’t wait to try these.
Very excited to try these! Have you tried making them without eggs? What could I use to substitute for eggs if I were to try?
Hey Camille, I’m glad you’re going to try them, they’re awesome! I have never made the recipe without eggs, but I know people who make vegan recipes all the time, and here’s what they do: Take 1 tablespoon of ground flaxseed and mix it in a bowl with 3 tablespoons of water. Let it sit for 10 to 15 minutes until the mixture has thickened and is the consistency of an egg. Then just add this flax/water mixture to the batter, just as you would an egg 🙂 Let me know if it works out for you and thanks a bunch for your interest! 🙂
These look fantastic! And I love BRM flours! what a terrific idea to do with them 🙂
The supermarket I shopped at had a wide variety of Bob’s Red Mill products, but was unable to find corn flour. The store carried a variety of cornmeal, from fine, medium, coarse, but not corn four. I decided to try the fine cornmeal. I used coconut oil and unsweetened fresh coconut milk. Batter was quite thin, but I decided to be bold and try making waffles instead of pancakes. Four mins. later, I got waffles. They tasted good, but was gritty from the cornmeal. My husband had 4 waffles and ate it with 100% pure maple syrup. I will try this again, but may use less milk to make the batter thicker for making waffles. What is the difference in consistency with the fine cornmeal and corn flour? I was able to make six 4-inch waffles at about 172 calories pen waffles (excluding maple syrup).
I read your description above, and now know the difference between corn flour and fine corn meal. I will look for corn flour now and try this recipe again. Overall, we liked it as a waffle. i wish Bob can send me some samples of corn flour.
Another great waffle idea! Even the finest grind cornmeal, I find is a bit too gritty for things like pancakes or cookies which is why I love the corn flour. I have a variety of corn grinds for corn bread but the corn flour works wonders for fluffy treats. Let me know if you find corn flour. I know you can order it off of the BRM website and it comes pretty quickly to your house. Thanks again for being such a lovely pancake/waffle experimenter and for the feedback! 🙂
Stop itttttttt. Thanks to you, I’m going to have to go buy every dang BRM product in the world soon and have a pancake marathon. Kid you not.
These look so good! My little girls would love them too.
These sound so delicious!! Would love to win and make some pancakes and cornbread!
Love the recipe.
YUM – always looking for truly good GF recipes for my friend who is having a hard time adjusting to her new dietary requirements.
looks delicious thanks for the giveaway
Yum, I have been looking for a good cornmeal pancake recipe.
I work at a nonprofit kitchen feeding mostly high school students. I am ALWAYS looking for better, tastier ways to take care of the Gluten Free folks that come in. Excited to try this!
Mmmm! Mmmm! This momma loves her cornmeal-type breads! I like the idea of them being fluffy like pancakes, though. I haven’t tried this, though, but I’m thinking it needs to change. 🙂