Shake up your weekend breakfast routine with vegan cornmeal pancakes – they’re easy to make and ready in under 30 minutes. (Psst… This post is sponsored by Caraway! Thank you for supporting the brands that support The New Baguette.)
If you need an easy go-to you can lazily make in your pajamas on Sunday morning, bookmark these vegan cornmeal pancakes ASAP. They’re fluffy, sweet-savory, and made with simple pantry ingredients.
When it comes to pancakes, I personally prefer cornmeal (also known as polenta pancakes or johnnycakes) to the regular kind because they’re way more texturally interesting. The gritty cornmeal adds little bits of crunch, resulting in ‘cakes that are really satisfying to bite into. Plus, since cornmeal is milled from whole corn, it adds fiber and protein to this breakfast, making it more filling, too.
Ingredient Notes & Substitutions
- Cornmeal: Use medium- or coarse-ground cornmeal for pancakes; it’s sometimes labeled “polenta”. Choose organic, if possible.
- Baking Powder: Makes pancakes fluffy.
- Baking Soda: Helps them turn golden brown.
- Milk: Use any unsweetened milk you have.
- Flaxseed Meal: When combined with water, flaxseed meal (i.e. ground flaxseeds) takes on a gelatinous texture and acts like eggs in vegan pancakes and baked goods. (Hence why the mixture is known as a “flax egg.”) If you eat regular eggs, skip the flax and add 2 eggs to the wet ingredients in step 3.
- Coconut Oil: I love the rich aroma virgin coconut oil adds to pancakes. If you don’t like coconut flavor, use refined coconut oil or any other neutral-flavored oil, or melted butter.
Vegan Cornmeal Pancakes Step-by-Step
Make the “Flax Eggs”: In a medium bowl, whisk the flaxseed meal with water, and set aside for at least 5 minutes while you prep the remaining ingredients. This should thicken and become slightly gelatinous.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Mix the Wet Ingredients: To the flax mixture, add milk, oil, maple syrup, and vanilla. Whisk to incorporate.
Combine Everything: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold just until there are no large lumps of flour left. Be careful not to over-mix, or you’ll end up with tough pancakes. It’s okay if the batter looks a bit lumpy.
Cook the Pancakes: Heat a large non-stick skillet over medium heat and brush with oil to coat the surface. Using a scant 1/2-cup measure, portion out the pancakes, cooking 2-3 at a time, depending on the size of your pan. Cook until the pancakes look dry around the edges and have little bubbles on the surface, about 3 minutes. Then flip and cook the other side for 1-2 minutes.
Tips for Pancake Success
Here are my best tips for getting fluffy, golden, perfectly-cooked pancakes every time…
- Brush the skillet with oil. I like to brush the skillet with oil between each batch. I find that pouring oil directly on the skillet results in too-oily pancakes. (If you don’t have a brush, use a folded paper towel instead.)
- Get the heat just right. Your batter should sizzle as soon as it hits the pan and you should see bubbles on the surface within 2-3 minutes. If your ‘cakes are browning too quickly, turn the heat down. If they’re taking too long, turn it up.
- Use a non-stick skillet. Using a good quality non-stick skillet that distributes heat evenly is key for pancakes. I love the Caraway Sauté Pan for this.
The Magic of the Caraway Sauté Pan
I recently received the internet-renowned Cookware Set from Caraway and am absolutely obsessed with each piece. Their cookware is coated with a non-toxic ceramic coating, so whatever you make it in just slides right out – meaning you can forget about having to scrub crusty pans afterward.
The 12” Sauté Pan is a particularly dreamy piece. The large surface area lets you cook up to 3 pancakes at once, and the high sides make it perfect for saucy foods, like peanut noodles or chana masala. It can even go straight into the oven, if needed.
The gorgeous color and fancy design are unlike any other cookware I’ve owned. If you’re in the market for new pots and pans, use this link for 10% off sitewide.
More breakfast faves…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
Vegan Cornmeal Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9–10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Shake up your weekend breakfast routine with vegan cornmeal pancakes. They’re ready in under 30 minutes.
- 2 tablespoons flaxseed meal* (see note below)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups unsweetened non-dairy milk
- 3 tablespoons melted coconut oil, plus more for the pan*
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- In a medium bowl, stir together 2 tablespoons flaxseed meal with 1/3 cup water. Set aside while you prep the remaining ingredients, at least 5 minutes, stirring the mixture once or twice while it sits.
- Meanwhile, in a large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon each baking soda and salt. Whisk to incorporate.
- To the flax mixture, add 1 1/2 cups milk, 3 tablespoons oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla. Whisk to combine.
- Add the wet ingredients to the flour mixture. Using a rubber spatula, fold the mixture just until there are no large lumps of flour left; avoid over-mixing, as you’ll risk ending up with tough-textured pancakes. It’s okay if the batter is a bit lumpy.
- Heat a large non-stick skillet over medium heat. When hot, brush with oil to lightly coat the bottom. Using a 1/2 cup measure, portion out the pancakes, making 2-3 at a time; the batter should sizzle as soon as it hits the pan. Cook until the edges look dry and there are small bubbles on the surface, about 3 minutes. Then flip and cook the other side for 1-2 minutes more.
- Repeat with the remaining batter, brushing the skillet with more oil between each batch.
- Serve warm, with maple syrup and fruit if desired.
- When combined with water, flaxseed meal takes on a gelatinous texture and acts like eggs in vegan pancakes and baked goods. (Hence why the mixture is known as a “flax egg.”) If you eat regular eggs, skip the flax and add 2 eggs to the wet ingredients in step 3.
- I love the rich aroma virgin coconut oil adds to pancakes. If you don’t like coconut flavor, use refined coconut oil or any other neutral-flavored oil, or melted butter.
- Serving Size: 2 pancakes
- Calories: 290
- Fat: 7 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 5.8 g
Keywords: vegan, cornmeal, pancakes, breakfast
Love my Caraway saute pan! I have the same color, my BF bought it for my birthday last year and I use it all the time. Great idea to add cornmeal to pancakes, definitely going to give this a try.
Alexandra Shytsman says
Yes! It’s such a versatile piece – I just leave it out on the stove since I use it daily 🙂
I made these for breakfast this morning. They’re great, really light & fluffy.
Alexandra Shytsman says
So glad you liked them, Josie! Thank you for the feedback 🙂