Vegan Cornmeal Pancakes

Shake up your weekend breakfast routine with these vegan cornmeal pancakes – they’re simple to make and take just 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 vegan breakfast, making it more filling, too.

Key Ingredients + 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 non-dairy 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

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: 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.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

To the flax mixture, add milk, oil, maple syrup, and vanilla. Whisk to incorporate.

Step 4: 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.

Step 5: Cook the Pancakes

Heat a large non-stick skillet over medium heat and brush with oil to lightly coat the surface. Using a scant 1/2-cup measure, portion out the cornmeal 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 gently flip and cook the other side for 1-2 minutes.

Expert 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.

More Vegan Breakfast Ideas…

• Sweet Potato Waffles
• The Best Brunch Potatoes
• Strawberry Chia Seed Pudding
• Eggplant Shakshuka with Tofu

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.