Cornmeal Pancakes

These versatile whole grain and plant-based pancakes are made with a blend of cornmeal and flour, and baked on a griddle creating sweet golden perfection.

While attending a wedding out of state a few years back, we needed to find a local spot that served breakfast. It was getting late and I was starting to get very hungry. And that morning, I was in the mood for pancakes. Our host cheerfully told us about a little cafe that served excellent pancakes. Being the trusting soul that I am, I ventured out to devour some excellent pancakes.

Upon our arrival, we learned that the cafe offers a small rotating selection of foods, including pancakes. But the pancakes on the menu were corn pancakes. I wasn’t sure if the corn pancakes were sweet or savory, but choosing to be adventurous, I decided to give them a try.

Have you ever had Corn Pancakes?

Needless to say those corn pancakes rocked my world. I don’t recall ever having tasted corn pancakes before. I mean, I’ve had corn tortillas, tamales, sweet cornbread, savory cornbread, fried hushpuppies, and so on. I enjoy eating all of these corn-based foods. But I never thought to put cornmeal in my pancakes. Well, not until I happened upon that little cafe and tried their delicious corn pancakes.

Since then, I’ve tweaked my pancake recipe to recreate those tasty corn pancakes a few years ago. I started by swapping half of the flour with cornmeal in an attempt to produce a light whole grain pancake. I’ve learned that the best pancake texture uses a blend of all-purpose to whole-grain ratio. But I normally just use white whole wheat flour because 1) I really like the texture and density it produces and 2) value the nutritional aspects of eating whole grains. If you prefer a lighter pancake, I recommend using an all-purpose flour or gluten-free flour baking blend along with the cornmeal.

As it turns out, the type of cornmeal you use is also extremely important. I have found that a medium milled cornmeal grade is best. Masa Harina is way too fine and polenta or course cornmeal is, well, too course. Quaker mills a great cornmeal that is perfect in these pancakes. You can use white or yellow cornmeal, depending on what is available, as well as your preference.

Oh, and did you know that you can store your leftover batter in the refrigerator?

I have refrigerated unused batter so many times over the years. This trick allows me to enjoy freshly made hot pancakes on busy weekday mornings without a whole lot of time or work. Just store the batter in a covered bowl or jar in the refrigerator. Then, when you want to have more pancakes, set the batter out for at least fifteen minutes to allow it to warm to room temperature. Cook the pancakes on a preheated griddle or skillet as you normally do. Of course you can also store cooked pancakes in the refrigerator or freezer. I just prefer fresh-off-the-griddle pancakes.

Now comes the fun part.

What is your favorite way to eat pancakes?

There are so many different ways to dress a pancake. It runs the full gamut of butter or margarine, dark or light corn syrup, maple-flavored table syrup, molasses, honey, pure maple syrup, jelly, jam, fruit preserves, nut butter, whipped cream, crème fraîche, fresh fruit, and so on.

Did I miss anything? Seriously, I may have. There are so many different possibilities and ways to top your pancakes.

But if we’re being honest, I’m usually a traditionalist and enjoy serving and eating my pancakes with a smidgen of vegan butter and pure maple syrup.

But now, since I have confided this little preference with you, I have to admit that I ventured off the beaten path recently.

As I was enjoying my delicious cornmeal pancakes one morning, my mind kept shuffling through some of the leftover Christmas dinner contents I saw in my refrigerator when I reached in to grab the butter and maple syrup. For some reason, I began wondering how my delicious Cranberry Orange Sauce would taste on top of my golden cornmeal pancakes. And it wouldn’t rest until I tried it.

Have you ever done this? Anyway, it may sound a little strange; but I have to tell you that the Cranberry Orange Sauce and these Cornmeal Pancakes are a divine combination. And since fresh cranberries are still in season, I bought a couple extra bags to store in the freezer just so I can make the sauce to serve with these cornmeal pancakes again.

Simply Divine. If you enjoy cranberries, this is a tasty twist you definitely need to try.

The next morning, after making myself a scrumptious Garden Veggie Omelet, I started wondering how the tasty veggie concoction would taste on these Cornmeal Pancakes. At this point, I think it’s safe to say that my tried and true pure maple syrup preference has been thrown out the window. I quickly took my leftover Cornmeal Pancake batter out of the fridge and started heating my griddle on the stove.

As it turns out, this also may be quite untraditional, but this savory combination is absolutely phenomenal!!

I excitedly ate a whole stack of cornmeal pancakes with the garden veggies on top. And again, I admit that it was a wholly satisfying experience. I’ve posted my Garden Veggie Omelet and Savory Cornmeal Pancake with Veggies recipes in case you want to try them; but this photo gives you a glimpse into my Cornmeal Pancake journey.

So now I have to ask: Have you ever added veggies to your pancakes? I’d love to know all about it. I feel like a whole new world has been opened to explore!

And then of course, I had to try these cornmeal pancakes with my maple syrup and favorite go-to fruit -> blueberries! I love eating my pancakes with fresh blueberries and maple syrup.

Now that I’ve shared my recent Cornmeal Pancake flavor adventures, I can only imagine how many different delicious options there are to explore. And this brings me to one last question.

What else can we do with these Cornmeal Pancakes? I’m certain you have recommendations. Please post your creations in the comments, on Instagram, or Facebook. Tag them @pebblesandtoast I’d love to see what you’ve done with this recipe!!

I hope you enjoy these Cornmeal Pancakes as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1¼ -1½ cups plant milk*
• ½ cup apple sauce
• 2 Tbsp lemon juice or apple cider vinegar
• 2 Tbsp pure maple syrup, agave, or sugar
• 1 cup corn meal (I recommend Quaker’s yellow corn meal)
• 1 cup white whole wheat flour (or other flour)**
• 2 Tbsp baking powder
• ½ tsp salt (optional)
• Spray oil or vegan butter for griddle (optional)
• maple syrup or your favorite toppings

Instructions

1. Preheat an electric griddle to 350° F or a non-stick griddle or skillet on medium heat.
2. In a large bowl, combine 1¼ cup milk, apple sauce, lemon juice, and maple syrup. Set aside.
3. In a separate bowl, whisk together the dry ingredients.
4. Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5 minutes. If the batter seems too thick, add in a splash of milk (or two) until the batter is the right consistency.

1. Using a 1/4 or 1/3 cup measuring cup, scoop and pour the batter onto the hot griddle. 
2. Allow to cook until the edges are dry and bubbles form on the surface, about 3-4 minutes. There’s no need to rush this process.
3. Flip the pancakes over and wait another 3-4 minutes, until golden brown.
4. Remove the pancakes from the griddle and place on a large plate lined with paper towels to catch the condensation.
5. Serve with pure maple syrup or your favorite toppings.
6. Store any unused batter in a covered bowl or lidded jar in the refrigerator for up to 2 days. Allow the batter to come to room temperature before cooking on a preheated griddle.

Notes

* You may substitute any non-dairy milk for the almond milk.  If you aren’t using white whole wheat flour, start with 1¼ cup of milk. (see **note below).

** I use while whole wheat flour because it works well in baked goods.  You can substitute it for all-purpose, whole wheat, or a gluten-free baking blend.  Each produces slightly different results, but all are delicious.  For instance, an all-purpose flour will produce a super light and fluffy pancake.  You may need to use a little more or less milk, depending on the flour’s absorption.  I recommend starting with 1¼ cup, allow the batter to rest 5 minutes, and then add in a little more milk if the batter is too thick.